Slow Cooker Pot Roast

Roast beef, mashed potatoes and asparagus on a plate.

4.75 from 8 votes

Craving a hearty and comforting meal that practically cooks itself? This Slow Cooker Pot Roast is the perfect solution! It takes 10 minutes to prep and yields the best melt-in-your-mouth, tender chuck roast you've ever had!

Prep Time15

Cook Time7 15

Total Time7 30

Course: Main Course

Cuisine: American

Keyword: beef, crockpot

Servings: servings

Calories: 351kcal

Ingredients

3-5 pound beef chuck roast
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons seasoning salt or 1-1 1/2 teaspoons salt and 1 teaspoon black pepper
3 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons garlic powder
1 large onion sliced
5 garlic cloves sliced

Instructions

Using a sharp knife, make shallow incisions on all sides of the chuck roast to create holes for seasoning.
In a small bowl, whisk together olive oil and red wine vinegar until well combined. Rub this mixture evenly over the entire surface of the roast.
Sprinkle seasoning salt, dried basil, dried parsley, and garlic powder evenly over both sides of the meat.
Place half of the sliced onion in the bottom of the slow cooker. Add the seasoned chuck roast. Layer the remaining onion and sliced garlic on top of the roast.
Cover and cook on low for 8 to 10 hours, or until the beef is tender and easily shreds with a fork.
Once the cooking time is complete, carefully remove the roast from the slow cooker and transfer it to a cutting board. Using two forks, pull the beef apart into shreds or large pieces. Serve alongside your favorite sides or incorporate into other dishes as desired.

Video

Notes

Pro Tips and Substitutions

Customize the Seasoning: Feel free to add your favorite herbs or spices, such as fresh rosemary, thyme or even red pepper flakes for some heat. A dash of worcestershire sauce or soy sauce can also add depth of flavor.

Low Cook versus High Cook: You can also cook slow cooked roast beef on high for about 4-5 hours. However, for the best tenderness and flavor, I recommend cooking it on low for the full 8-10 hours.

Red Wine Vinegar Substitute: If you don’t have red wine vinegar, you can substitute with apple cider vinegar, balsamic vinegar or white wine vinegar as they will provide a similar tangy flavor.

Storage

Store any leftover beef pot roast in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

For longer storage, freeze the shredded roast in

Nutrition

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