Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker pot roast recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Cook A Pot Roast In The Slow Cooker
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Chuck roast – This is my go-to choice for my pot roast recipes, including this one. It’s got plenty of fat and connective tissue, making for super juicy, flavorful meat. Sometimes I see this cut labeled as chuck shoulder, which is the same thing, or even simply “pot roast”, which is not really a cut at all. As the name implies, this cut comes from the shoulder. It can be bone-in or boneless, but I prefer boneless to not fuss with the bones later. Rump roast or round – This one’s from the rump and rear legs. It’s a bit leaner than chuck, so if you prefer a less fatty option that’s still tender, this is a great pick. It’s usually a little pricier than chuck, though. Brisket – This cut comes from the chest and front legs. It works well for slow cooker pot roast, too, though the texture is a bit grainier compared to chuck.
Avoid leaner cuts, like sirloin roast, which can turn out dry and tough. These days I use potatoes, but I used to make this slow cooker pot roast with radishes for a low carb option, and they are delicious! You can also use rutabagas, turnips, or jicama for a similar, less starchy vibe.
Season the roast generously. You need more than you might think! My rule of thumb is 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of meat. For your average 3-pound roast, that’s 3 teaspoons (1 tablespoon) of salt and at least 3/4 teaspoon of pepper. Don’t cut the vegetables too small, or they’ll get mushy. Slow cooker pot roast takes a long time, so small pieces will overcook. I aim for 1.5-inch pieces of potatoes and onions, halved radishes (large ones work best), and carrots cut at least 1.5-2 inches long. For the potatoes, cut smaller ones into quarters, or medium to larger ones into eighths. If you don’t like your veggies soft, add them halfway through the slow cooker time instead. In an older version of this recipe, I actually used to brown all the veggies, but got too mushy. Now, I only brown the onions instead, but if you prefer, you can brown the potatoes and carrots as well. If you do, I definitely recommend going with the option to add later in the cooking process. Let the roast form a browned crust. Yes, you can skip the searing step, but I always do it because it adds tons of flavor and doesn’t take long! Make sure your heat is high enough to get that nice crust. It can help to flip the roast with large tongs. It’s big and heavy! Sometimes I use a turner together with the tongs. Deglaze the pan if you have time. This is optional, but a reader suggested this, and it makes this Crock Pot pot roast even more flavorful! Just heat the broth in the same pot, scrape up the brown bits, and pour it all into the slow cooker. Don’t remove the lid until the end. You let steam escape every time you do that! And isn’t it the whole point to walk away and go about your day while it cooks?! Use my fork test to avoid undercooking. It’s easier to undercook a slow cooker pot roast than to overcook it. If it’s tough, dense, or leathery, those are signs it needs more time. I’ve got a time chart below, but my best test is a fork! Simply stick it into the center of the meat and twist. If the meat shreds apart easily, it’s ready. If not, keep cooking it!
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Tips: See the details in the post above! I’ve got tips to help you get fall-apart tender meat and soft (not overcooked) vegetables, plus a time chart and even how to make a gravy. Store: Up to 4-5 days in the fridge. Meal prep: Chop the veggies in advance and store submerged in water in the fridge, or just cook the pot roast in the slow cooker ahead. Freeze: Up to 3 months in the freezer. Freeze flat in zip lock bags.
Every time I plan ahead and throw a chuck roast in the slow cooker in the morning, later that night I’m very grateful that I did — and don’t have to cook dinner for once, lol. Yes, I love cooking, but a break is nice sometimes! And having leftovers to toss into soups or salads later is wonderful, too. What kinds of occasions do you usually make pot roast for? Holidays? Meal prep? Freezing? Family dinners? Let me know in the comments below!
