Slow Cooker Pot Roast is cubes of chuck roast that are seared and then slowly cooked with a flavorful blend of spices and liquids. At the end of the cooking time, a slurry is added to thicken the sauce, resulting in a gravy-like consistency. Pair the tender meat with some mashed potatoes for a comforting, tasty meal any night of the week! I also have an Easy Pot Roast with amazing flavor that you may want to try, too!
Ingredients & Substitutions
Meat: I used chuck roast in this recipe. It is usually a tougher cut of meat but becomes super tender after slowly cooking in the liquid. You could also try this recipe with pork shoulder, pork butter, or a bottom-round roast.
Vegetables: Yellow onions and carrots are cooked with the meat, helping create a well-rounded meal.
Brewed Coffee: Yes, you read that correctly…the recipe calls for brewed coffee to be added to the slow cooker. It, along with soy sauce and Worcestershire sauce, adds a depth of flavor to the meat. If you are not a coffee drinker, you could substitute beef broth or red wine, but it may affect the overall taste profile.
Herbs & Spices: To add to the flavor profile, you will need garlic powder, dried oregano, and black pepper.
Gravy: The reserved liquids from the slow cooker pot roast can easily be turned into an amazing gravy. Mix cornstarch with cold water and pour the mixture into the slow cooker. Cover and cook for an additional 30 minutes for an amazing gravy!
Why Sear The Meat?
It is highly recommended you should brown your meat before adding it to the bowl of your slow cooker. Browning, or searing the meat, helps create a better texture, as it helps seal in the juices and prevent the meat from becoming dry and tough during the slow cooking process. The browning process also creates flavor compounds that can’t be achieved through slow cooking alone, making the overall flavor of the stew richer and more satisfying. If you are short on time, you could skip this step, and the stew will still be delicious; however, it will lack some depth and complexity of flavor you get when searing the meat.
What To Serve With Pot Roast
This hearty dish pairs well with a variety of side dishes for a complete meal. Here are some delicious side dishes to serve with pot roast:
- Mashed potatoes, skins-on mashed potatoes, or cauliflower mashed
- Roasted green beans, asparagus, or Brussels sprouts
- Buttered Noodles
- Easy Dinner Rolls
- Buttermilk Biscuits
- Cornbread (or cornbread muffins)
- Coleslaw
How To Store Slow Cooker Pot Roast
To store leftover pot roast, first, let it cool completely. Then, store the pot roast in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in a saucepan on the stovetop over medium heat or in a microwave-safe bowl in the microwave. You can also freeze leftover pot roast for up to 2-3 months. When ready to reheat it, let it thaw in the refrigerator overnight.
Slow Cooker Recipes
Slow Cooker Pot Roast
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds chuck roast, cubed
- 1 large yellow onion, thinly sliced into half moons
- 3 medium carrots, sliced into rounds
- 1 cup (8 ounces) brewed coffee
- ¼ cup (64 g) soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Slurry
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- parsley, chopped for garnish
Instructions
- To a large skillet over medium-high heat, add oil. Once shimmering, add the cubed roast and sear on each side, working in batches if necessary.
- Transfer the meat to the bowl of a slow cooker. Add onions, carrots, coffee, soy sauce, Worcestershire sauce, garlic powder, oregano, and pepper.
- Cover and cook on low for 5-6 hours or high for 3-4 hours, or until the roast is tender.
- Once the roast is cooked through and tender, in a small bowl, stir together the cornstarch and water until smooth. Pour into the slow cooker, stirring to combine with everything. Cover and cook on high for 30 minutes, or until the mixture has thickened to a gravy-like consistency.
- Garnish with parsley. Serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
My mom taught me to use coffee for roasts. I’m glad to see someone else do this! Thanks Amanda!
Why the coffee? Anything to substitute for that? I would never put coffee in my roast.
I agree about the coffee. I haven’t made this yet, but was thinking about substituting beef broth for the coffee. Can’t quite imagine coffee in pot roast. ??
Would this recipe turn out if I do not cube the roast?
All these Meals sound so Good. I’m going to differently going to try them.