This slow cooker pot roast recipe is melt-in-your-mouth tender, hearty, and full of veggies for an easy yet succulent weeknight meal even the pickiest of eaters will love. Add potatoes to the mix, or serve it with tender egg noodles for the ultimate comfort food!
Prep Time: 15 minutesmins
Cook Time: 11 hourshrs
Total Time: 12 hourshrs5 minutesmins
Servings: 8
Ingredients
1lbcarrots, peeled and thickly sliced
½lbcelery, sliced
2whole onions, peeled and sliced
3-4lbschuck beef roast, untrimmed, boneless, divided into 4 pieces
3mediumrusset potatoes (optional), peeled and cut to bite size, to be added during last half of cooking time
Instructions
Place cut-up vegetables into slow cooker. Dry chuck roast pieces with paper towel and place on top of veggies.
Combine all remaining ingredients (except potatoes) in a bowl, and mix by hand until incorporated. The bouillon cubes may not dissolve, which is fine.
Pour the sauce evenly over the chuck roast, ensuring that it is as covered with liquid as possible. Cover, and cook on low for 10-12 hours. Add the potatoes the last 5-6 hours, if using.
Skim any excess fat from the meat and gravy. Taste and add additional salt/pepper as desired.
Serve with warm buttered egg noodles, rice, or mashed potatoes.
If you’re using the larger rectangular bouillon cubes (i.e., Knorr), reduce to 3 cubes.
Feel free to use Beefy Onion dry soup mix, if desired.
If preferred, you can use 2 cans cream of celery in place of cream of mushroom soup.
Do not trim the fat off your roast, as it needs fat to keep it tender and juicy during cooking process. You can skim off the fat after cooking is done.
Never add potatoes at the beginning of cook time, or they will break down and become starchy and mushy. If you need to, you can omit potatoes.
The sauce of this pot roast is more like an au jus, which is thinner than regular gravy. It's great for pouring over noodles, rice, or mashed potatoes.
Tips for Meal Prep:
Carrots, celery, and onion can be cut and kept in an airtight container in the fridge for several days in advance.
Potatoes can be peeled and cut several hours prior to using; immerse them in water to prevent oxidation/turning brown.
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