When you prepare a pot roast, it needs to be easy and the results should be fall-apart tender meat.
Whether you choose to make this for a weeknight or a weekend, the slow cooker fronts the workload and you take the credit.
Kudos to you for finding this recipe and using it!
Now, I will share my slow cooker method, as well as the meat cut and all the fixings I make to make it an incredible feast.
Beef-lovers will absolutely crave the juicy, fall-apart meat that results from slow cooking.
If you’ve ever used a recipe where the meat has to be covered in water, you’ll be rethinking everything.
This recipe will blow you away with taste and deliver big on portions!
Better yet, the juice that the meat cooks in tastes so fabulous, you’ll want to dunk your meat, veggies, and bread into it!
Fall-Apart Fork-Tender Slow Cooker Pot Roast
Pot roast can either be the best meal that you make or the worst.
Have you ever made a pot roast and when it was done cooking it was tougher than shoe leather?
It happens, because of the cooking method, the cooking method used, etc.
We’ve all been there.
When we first got married, I remember creating a pot roast that smelled so good and looked good and then tossed it in the trash.
Solid, tough, gross, and a vow to get it right all led me down the pot roast perfect recipe!
Years of testing, trying, adjusting, and recreating have delivered me to this crazy easy and yummy pot roast recipe.
Yes, you’ll see carrots and potatoes in it, but what you won’t see is roast covered in water, or sauces, or oil.
You won’t need any of that.
Remember, my recipes are simple to make and turn out perfect every time or they would NOT be on this website!
A Good Slow Cooker Will Change How You Cook Everything
TIP: Make sure to have some Gravy Master on hand, you’ll see why in the recipe card below.
Fall-Apart Fork-Tender Slow Cooker Pot Roast
In my cookie armory, I have electric pressure cookers, steamers, roasting pans, and much more.
However, I render them all useless when it comes to making pot roast.
Don’t mess with other appliances, when a stainless steel pot and lid seal in the juices and slow cook on a slow cooker platform creating the best pot roast you will taste.
Succulent, moist, tender, and perfect every time is the only way to describe pot roast night in our home.
The pot I use is a 360 Cookware, 6 Quart Stock Pot with a lid atop the slow cooker unit.
When I’m not using the pot on the stove, I am using it as a slow cooker making soups, sauces, etc.
Then, other times I start food in the stockpot and move it into the oven.
It’s amazing and one-pot does everything from sauteeing to oil-frying, basic frying, simmering, baking, slow cooking.
Did I mention you can use it on induction top stoves?
Rather than 100 appliances on the counter, it’s one pot in the cabinet!
Versatility in ONE item makes it better than having multiple of anything!
Grab this 6 Quart Stockpot and Slow Cooker for 20% and make the meal I make!
Because my family is 5, I use the 6 Quart Stockpot on the slow cooker base, but if your family is smaller then buy the 4 Quart Stockpot.
Either of these stockpots fits atop the slow cooker base and I use them interchangeably.
When I am making a big pot roast for Sunday night dinners (we make sure we are together EVERY Sunday night), I use the 6 Quart Stockpot.
However, when it’s just 3-4 of us during the week the 4 Qt. stockpot is perfect!
The key to this magnificent pot roast recipe is the combination of the slow cooker base platform and the magic of the innovative 360 Cookware together.
Why I really love my 360 Cookware is because your food will heat faster, with lower temperatures and you do not have to add in extra oils or water.
Instead, what you put into the pot stays supernatural and OMG delish!
You won’t DROWN your meats in water to make them moist.
The lids create a seal that actually locks the heat in and keeps it circulating around all of the food, without leaving the pot.
In turn, this results in the pot roast you are about to make and taste!
Easiest And Most Tender Slow Cooker Pot Roast For Any Night Of The Week Recipe
- 1/4" of water
- Beef Bouillon Cube (1)
- 2 Pound Chuck Roast
- Carrots, 2 Very large peeled and cut.
- 5 Medium Potatoes, Peeled, cubed into large bite-size pieces (not too small)
- 5 Stalks of Celery (peeled, Chopped into 4" pieces
- 1 Tbsp of Gravy Master (for flavor, color, and texture)
- A hearty sprinkling of Freshly Milled Pepper
- Patience: The ability to wait patiently as you smell this cooking
- Select Setting #4 for 6-10 Hours and remove at 8 hours
- Place 1/4" of water in the base (not more, but you could even go a bit less).
- Next the beef soft bouillon cube.
- Then the Gravy Master (again optional, used for flavoring)
- Now put the Chuck Roast in the base
- Top the roast first with potatoes, the filling is sides and base.
- Then add in carrots and celery.
- Add freshly milled pepper (optional if you don't want pepper don't use it)
- Cover with Lid.
- Walk away and remove at 8 hours (you can leave it cooking up to 10 hours if you are not home or ready.
- When you open the lid, use caution from steam that may release and use a hot mitt to handle the lid and pot handles (if removing from the base).
- The roast is going to fall apart so be prepared when picking up the roast or it will fall right back into the mix.
- If serving homestyle (like you are not doing any more dishes and using the pot, lol) just shred the meat with the fork, (it will fall apart) to create smaller pieces.
- However, if you are transferring to a serving dish, you will want to use a spoon to scoop the meat as it will just fall apart.
- Also, this will allow you to scoop the veggies into a dish as well.
- Mix the veggies and pot roast meat pieces together so it evens out for scoops.
- Serve warm.
- Refrigerate leftovers.
Buy Yours Make My Recipe
I will warn you, that if you try to make this recipe and you don’t have the 360 Cookware I just shared with you, it will suck!
How would I know that?
Because before any recipe reaches my website, it is tested in my kitchen over and over by me.
Seasonings change, recipes are tweaked and cooking times are checked.
I want your food experiences to be just like mine.
If you want the same cookware, treat yourself, using code ‘inthekitchenwithdana’ at checkout and get 20% off your purchase.
Make sure to try my Broccoli Rabe recipe, cooked in this cookware, and my Halloween Spattered Chocolate Cookies prepared on the 360 Cookware Cookie tray.
Effortless cooking, simple recipes, and great results every time! ~ Dana XO