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Say goodbye to dry, chewy pot roast and hello to a melt-in-your-mouth experience. All you need to make this incredibly easy pot roast Crock-Pot recipe is a slow cooker and a little patience. Perfect pot roast is hard to beat. It’s rich and flavorful, filled with soft root vegetables and ultra-tender shreds of meat that basically melt in your mouth. And the gravy—made by thickening the cooking liquid—is so good, I could smother just about anything in the stuff. Put it all together, and this meaty slow-cooker dinner is one of our favorite comfort foods. A lot of people swear that pot roast is impossible to mess up, but I hate to admit that I’ve made a few versions that turned out chewy, stringy, and tough.
The slow cooker, a temperature-controlled method that ensures your pot roast will turn out perfect, every time. Our easy pot roast Crock-Pot recipe is super simple to make, and you get to walk into your house after work to the incredible aroma of a ready-to-eat dinner. In the market for a new appliance? You may be surprised to find out what the best slow cooker brand is according to our Test Kitchen. What’s the Best Roast for Pot Roast? Any type of beef roast that contains a lot of connective tissue is a good candidate for pot roast. At low-and-slow cooking temperatures, connective tissue releases gelatin, infusing both the meat and the cooking liquid with rich, juicy flavor.
Do You Have to Brown a Roast Before Putting It in a Crock-Pot? Do you have to brown a roast? Browning the roast has nothing to do with making it juicy and tender, so your pot roast will turn out just fine if you don’t feel like dirtying a second pot or you’re running short of time. That said, you definitely should brown a roast before cooking it in a slow cooker. Easy Crock-Pot pot roast on a platter with gravy.
Start by heating the oil in a large skillet over medium heat. Add the roast and brown it on all sides, about five minutes per side. When it’s finished, remove the roast to a platter and deglaze the pan with the wine, beer, broth or water, using a spoon to release any burnt bits. Place the roast on top of the vegetables and sprinkle it with the steak seasoning.