Slow cooker pot roast is a dinner classic. It’s ready to slow cook in less then ten minutes, and it’s ready when you get home from work!
I love my slow cooker. These days, that sentiment has become, “I love my Instant Pot.” If you haven’t checked out the Instant Pot (??that’s an affiliate link) yet, you definitely should. It’s a slow cooker, a pressure cooker, a rice cooker, and a yogurt maker. Oh, and you can sauté in it. One of these days I’ll write a full review, but for now, just suffice it to say that it’s pretty much amazing.
Anyway, that’s not really the point of this post. There’s just something amazing about coming home from work and knowing that dinner is waiting for you. It’s even better when you can make a meal in the slow cooker that you know is going to stretch for a few days, which is why I love to cook a big batch of meat in the slow cooker to use in other dishes.
Slow cooker pot roast is definitely a classic. As many different types of slow cooker recipes that I’ve made over the years, slow cooker pot roast is still the thing that comes to mind first when I am trying to think of what to make in the slow cooker. Why wouldn’t it, though? It’s so amazingly tasty, and after hours in the slow cooker it’s absolutely fall-apart tender. Best of all, there’s usually enough left over for some tacos or an open-faced roast beef sandwich with mashed potatoes and gravy (can you tell that I’ve been down this road a few times)? By the way, there’s a recipe coming on Friday that I made with the leftovers from this particular roast.
Back before my from-scratch days, I used to love to make my slow cooker pot roast with Lipton onion soup. Sprinkle that on a roast and you’ve got yourself a darn tasty roast. You know what’s in those packets, though? Salt and dehydrated onions, pretty much. I have that stuff in my kitchen, so there’s no need to buy a box of onion soup at the store. I like to brown my meat before I put it in the slow cooker, which takes less than ten minutes. A sprinkle here and there and eight hours on low, and you have yourself a perfect slow cooker pot roast!
What’s your favorite thing to make in the slow cooker?
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Mary
Yield: 8-10 servings
3 minPrep Time:
8 hr, 10 Cook Time:
8 hr, 13 Total Time:
Save Recipe
Ingredients
- 1 tablespoon vegetable or canola oil
- 2 1/2 - 3 pound beef roast (shoulder roast, which is what I used, or chuck)
- salt and pepper
- 1 tablespoon dehydrated onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oil in a large skillet over medium-high heat. Generously sprinkle the roast with salt and pepper. Brown in the oil for 2-3 minutes per side.
- Place the roast in the slow cooker. Sprinkle the dehydrated onions, garlic powder, and onion powder over the roast. Cover and cook on low for eight hours or high for 4 hours. Serve with mashed potatoes, rice, or egg noodles.
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