Should I flip my pot roast in the slow cooker?

While it can be tempting to flip a roast in the name of even cooking, the crock pot takes care of that for you . The fact that the roast is surrounded by liquid and the heat gets trapped in ensures the muscle fibers soften at a similar rate.

Do the vegetables go on the bottom in the slow cooker with a pot roast?

Slow cooker recipes have (obviously) long cook times, and it's the meat—not the carrots—that benefit from it. By placing the protein at the bottom (closest to the heating element), and vegetables at the top , you can keep your plant parts a little more toothsome, while ensuring your meat is fall-apart tender.

Why is my pot roast in slow cooker tough?

If your crock pot roast is tough, it is possible you didn't use a boneless chuck roast , in which cases some cuts of meat will never become fall-apart tender OR more likely, you did not cook your beef long enough. If your pot roast seems tough, cook on!

How to cook pot roast kit in crock pot?

INSTRUCTIONS 1 Place beef and vegetables in slow cooker. 2 Mix Pot Roast Seasoning Mix and water until blended. Pour over beef and vegetables. Cover. 3 Cook 8 hours on LOW or 4 hours on HIGH. Remove roast and vegetables to serving platter. Stir sauce before serving.

Should vegetables go on top or bottom of pot roast?

1. ** Vegetables on the Bottom :** Placing vegetables on the bottom of the crock-pot allows them to cook directly in the flavorful juices released by the meat as it cooks. This can result in very tender and flavorful vegetables, but they may become quite soft or even mushy if cooked for a long time.

Should I put my crock pot on low or high for pot roast?

The meat will be so tender and falling apart, and the vegetables soft. Remember to taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavour. PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast.

Slow Cooker Pot Roast Recipe - Wicked Spatula (2024)

by Maya Last Updated on November 13, 2020 19 Comments

Slow Cooker Pot Roast Recipe - Wicked Spatula (1)

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This Slow Cooker Pot Roast is perfect for cold winter days!

I don’t know about you but I love a good slow cooker dish in the winter. A few minutes of prep, throw everything into the cooker and you’re good to go. This slow cooker pot roast is absolutely delicious for a cold rainy winter day. That’s exactly the type of day we’ve had lately. I just had to make something warm and comforting.

I had originally planned to make this in my dutch oven in the oven but, at the time of writing this post, our oven had broke the past weekend.

There is some prep work to this recipe but it doesn’t take very long at all. Searing the roast takes about 10 minutes and making the sauce takes about 3. After that you can set your slow cooker on low and forget about it for the next 8.5 hours.

I used sweet potatoes in this roast which I love more than regular potatoes. It gives the dish a nice sweetness that pot roasts usually don’t have. Plus they’re healthier than regular potatoes! I also used multi color carrots but any variety will do. They were on sale this week and they’re pretty. I love the purple, which strangely turns yellow after cooking.

I hope you enjoy this recipe just as much as we do. Be sure to have a lovely glass of red wine with it too! What’s your favorite dish to make when it’s nasty outside?

RECIPE CARD

4.8 from 5 votes

Slow Cooker Pot Roast

This slow cooker pot roast is absolutely delicious for a cold rainy winter day.

Course Main Course

Cuisine American

Keyword family, winter

Prep Time 20 minutes

Cook Time 8 hours 40 minutes

Total Time 9 hours

Ingredients

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2-3 lb chuck roast
2 tablespoons tapioca flour (divided)
Sea salt (to taste)
Black pepper (to taste)
4 tablespoons olive oil
1/2 cup red wine
1 tablespoon whole grain mustard
2 tablespoons roast beef seasoning (mine includes a mix of italian seasonings, garlic, salt, and onion powder)
2 cups beef broth
6-7 large carrots
1 large sweet potato (cut into rounds, then quartered)
1 medium Red onion (quartered)

Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

Season roast with salt and pepper and coat with 2 tablespoons tapioca flour.
Heat olive oil in over medium high heat. Sear roast on each side for 4-5 minutes or until it develops a crust and is gaining some color.
Remove roast from pan and place in the bottom of your slow cooker.
In the same pan with the roast drippings pour in the wine and reduce heat to medium. Reduce wine by about half. Stir in mustard and beef broth. Season with salt, pepper, and roast beef seasoning. Continue to simmer for a few minutes.
Place carrots, sweet potato, and onion on top of the roast and pour the sauce over the top.
Set cooker to low and let cook 8.5 hours. Season with additional salt and pepper if needed and enjoy!

© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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Slow Cooker Pot Roast Recipe - Wicked Spatula (7)

Reader Interactions

19 Comments

Lia
ReplyJanuary 15, 2022
This looks delicious! I want to try it today, but have no beef broth. Could you use vegetable broth in place of beef broth?
Angie
ReplyApril 18, 2021
I have tried many pot roast recipes and this was fabulous. I used 1/2c of my favorite Charles Krug Cabernet and it was to die for. Tender, juice and excellent taste. I wouldn’t change one thing in the recipe. Thank you! I will be looking to try your other recipes.
Nikki
ReplyNovember 5, 2019
Would this work the same if I were to reduce the red wine amount and instead of preparing over stove first, dump all into the slow cooker for 8 hrs? Probably eliminate the flour?
Val
ReplySeptember 8, 2019

Hi! This will be my “Newly retired first meal”. I will post again when we eat. Following exact but almost double the recipe.
Fiona
ReplyOctober 13, 2018
Would the recipe work if cooked on high for 4 hours? Or will this dry out the roast. Thank you 🙂
- Lauren
  ReplyOctober 14, 2018
  It’ll be a bit drier but will work!
Jessica
ReplyNovember 5, 2015
To make this SCD Legal, would it work to use butternut squash instead of sweet potato? Wondering if it would get mushy?
- Lauren
  ReplyNovember 6, 2015
  Hi Jessica! You could probably use butternut I would just add it in the last few hours so it doesn’t turn mushy like you said. I bet butternut squash would be great in this though! Let me know if you try it 🙂
Ashley Severance
ReplyOctober 2, 2015
This was great! Thank you!
- Lauren
  ReplyOctober 2, 2015
  Thanks so much Ashley!! I’m glad you enjoyed it!
Anita
ReplyFebruary 9, 2015
This sounds delicious, can’t wait to try it!
- Lauren
  ReplyFebruary 9, 2015
  Thanks so much Anita!
Sharon @ What The Fork Food Blog
ReplyJanuary 17, 2015
I absolutely love pot roast, it’s one of my all time favorites! Your pictures are gorgeous too!
- Lauren
  ReplyJanuary 18, 2015
  Thanks so much Sharon!
heather @french press
ReplyJanuary 16, 2015
I LOVE my slow cooker, and this pot roast, and those rainbow carrots, I cannot get enough
Alisa Fleming
ReplyJanuary 16, 2015
I really should venture a recipe like this. My husband grew up on English food and always comments about how he likes pot roast – I don’t, so I’ve never taken the hint!
Silly question, but we never keep red wine on hand as it gives us both headaches – in a dish like this, would you think white wine would be a suitable alternative, or going with a deeper flavor like a touch of balsamic or a beef broth?
- Lauren
  ReplyJanuary 16, 2015
  Hey Alisa! I wouldn’t use white wine. Balsamic would be a great alternative. I would use a bit less than 1/2 cup though. Maybe 1/4 cup. Let me know how it turns out if you decide to make it!
Nicole @ Or Whatever You Do
ReplyJanuary 16, 2015
Oh yum! I LOVE roasts. My favorite part is the onion and carrots slow cooked with the beef. YUM.
Kimberly | Chic & Sugar
ReplyJanuary 16, 2015
This looks so good and perfect for the season! I would have freaked out about the oven, too, but you seem to have handled it with grace!