This is our new favorite slow cooker pot roast recipe and it’s only 3 ingredients! I cannot even believe how perfect and juicy it was!!
All you need is a great cut of beef, a slow cooker and 3 simple ingredients and you’ve got the best roast ever!!! It’s basically a Mississippi Roast recipe which we all know and love.
Growing up in a family with 5 kids, especially with me being a picky one couldn’t have been easy. In fact, it must have been exhausting and expensive. We only have 2 kiddos, but Cade and I are sitting here to tell you that no matter what your family size is we totally get that mealtime can be a bit of a chore, but we are right there with you.
Sometimes just knowing that someone else is trying to plunge through life right along side you can feel so good. Slow Cooker Pot Roast was a frequent recipe that appeared on our Sunday dinner table and I loved that time of the week. It was a day that we could regroup and recharge before another crazy week and a juicy slow cooker pot roast only made it even better. We also love using this recipe for these Pot Roast Sandwiches.
Except, making a pot roast was turning out to not be rest for me. I was trying to figure out how to make a juicy roast by searing it, marinating it, injecting it and so on and nothing was really hitting the spot for me. So I did what any normal person would do after an extended period of failures, I gave up. Haha, ok maybe everyone doesn’t give up but I just decided that maybe a beef roast wasn’t my thing. I took up pork and it totally went well. We made carnitas, tender shredded pork and finally a juicy shredded beef. But it still didn’t taste like that classic pot roast. And the gravy wasn’t that brown gravy I wanted.
And then Cade made this roast.
Holy Moly. It’s three ingredients and just hangs out in the slow cooker all dang day. That’s it. No searing, no injecting, and even no shredding. In fact it ends up so juicy and tender you wont even be able to lift it out of the slow cooker (we use Hamilton Beach). And there are wonderful drippings that make the best gravy. I just serve ours with the juices, but sometimes when we serve it with our favorite mashed potatoes I’ll whisk the dripping with a little cornstarch and water and let it thicken. It’s awesome.
What Beef Roast is Best?
Wanting to know what cut of beef is best for a slow cooker roast or pot roast? We prefer a simple chuck roast, but remember to look for one that has good marbling and not so much that it’s all over in big pieces of fat because without realizing it you’re paying for all of that weight and will end up with less meat than you expected.
Do You Add Water for a Slow Cooker Roast?
One of the biggest questions we get is about why we don’t add any water to the roast. Maybe I’m wrong, but I feel like a lot of older crock pot recipes wanted water added to a roast recipe which is completely unnecessary. If you’re cooking a roast and looking for moist, fall apart meat, then adding water is just going to boil the meat, and no one wants boiled.
What Temperature to Cook a Roast?
The real secret to a roast is to cook it low and slow. In an oven you’re looking for 225-250 degrees or the low setting on a slow cooker or crockpot. We never cook a chuck roast or even pork butt for anything other than low temperature for 8 hours. I promise, it will fall apart.
Browning Meat in a Pan
Finally, many have been told to first heat up a skillet and brown the meat on each side in order to seal in the juices. That’s completely false. Browning meat is to give that color and caramelized flavor to the meat, but unless you’re braising it’s really going to disappear a bit in a slow cooker so I don’t see any need to brown a roast.
Slow Cooker Pot Roast
Slow Cooker Pot Roast
- 3lb Beef Chuck Roast with good marbling, (ask your butcher for help)
- 1 dry ranch dressing packet
- 1 Au Jus Seasoning Packet
- 6 tablespoons of unsalted butter
- 1/4 cup water
- Pour the water into your slow cooker and place the meat on top.
- Sprinkle the top of the meat with the ranch and then the au jus packet.
- Place the butter on top.
- Cover with the lid and cook on low for 8 hours, shredding into the sauce after 7 1/2 hours.
The drippings can be turned into gravy by heating in a saucepan with a little extra water if needed then once it’s boiling add 1 tb cornstach that has been mixed with 1 tablespoon cold water. Whisk until it boils again and turn down to a simmer to thicken.
Yield: 6-8 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 304 Calories
- Total Fat: 17.7g
- Cholesterol: 131.8mg
- Carbohydrates: 0.5g
- Fiber: 0.1g
- Protein: 36.2g