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crock pot pot roast
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Slow Cooker Pot Roast Recipe

Easy and delicious slow cooker pot roast.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 501kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

  • 4 lb chuck roast or pot roast
  • 12 oz Coke one can
  • 1 cup water
  • 1 pkg McCormick Slow Cooker Savory Pot Roast seasoning
  • 5 carrots peeled and cut into large chunks
  • 4 potatoes peeled and cut into large chunks

Instructions

  • Place carrots and potatoes in bottom of slow cooker.
  • Heat 1 Tbsp of oil in a heavy pot and braise both sides of pot roast
  • Place meat into slow cooker
  • Mix seasoning into water and pour of meat
  • Pour Coke over meat
  • Cover and cook on low for 8 hours.

Video

Notes

  1. Adding Coke helps tenderize the meat and makes for a delicious pot roast. Use regular Coke not diet.
  2. Choose the right cut of beef. Chuck roast works best for slow cooker pot roast because it has enough marbling to become tender and flavorful as it cooks low and slow.
  3. Sear the meat first (optional but worth it). Browning the roast in a hot pan before adding it to the slow cooker adds depth and richness to the final flavor.
  4. Layer ingredients correctly. Place vegetables on the bottom of the slow cooker and the roast on top so the meat stays juicy while the veggies cook evenly.
  5. Don’t add too much liquid. The slow cooker creates its own moisture; just enough broth to come halfway up the roast is plenty.
  6. Resist lifting the lid. Every time you open the slow cooker, heat escapes and can extend cooking time.
  7. Let the roast rest. Allow the meat to sit for 10–15 minutes before shredding or slicing so it stays moist and tender.
  8. Thicken the gravy at the end. If you like a richer gravy, whisk a little cornstarch with cold water and stir it into the cooking liquid during the last 20–30 minutes.
  9. Although you can cook the post roast at a higher temperature for a shorter period, for the best, most tender pot roast, keep the temperature at low and allow 8 hours of cook time

Nutrition

Calories: 501kcal | Carbohydrates: 21g | Protein: 47g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 224mg | Potassium: 1315mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6399IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 8mg