The Easiest Fall-Apart Pot Roast (Slow Cooker)
Try this recipe for the easiest fall-apart pot roast (slow cooker), or contribute your own.
Try this recipe for the easiest fall-apart pot roast (slow cooker), or contribute your own.
- salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/3 cup flour
- 1 cups water
- 1 leaf
- 3 pound chuck roast*
- copious amounts of salt and pepper (copious i sa
- 1 tablespoon oil optional (for browning)
- 1 teaspoons better than bouillon beef base**
- 2 (1-ounce) packets of onion soup mix
- 2 pounds carrots peeled and chopped into chunks
- 2-3 cups of drippings from the meat
- 1-2 cups cold water
- 2 teaspoons better than bouillon beef base
- 2 tablespoons butter optional
- Carbohydrate 23.3948346808604 g
- Cholesterol 10.2803750041318 mg
- Fat 13.3206289156603 g
- Fiber 4.24297038125908 g
- Protein 1.59296551339026 g
- Saturated Fat 3.68086281231233 g
- Serving Size 1 1 Serving (440g)
- Sodium 154.685132247034 mg
- Sugar 19.1518642996013 g
- Trans Fat 0.815188253114091 g
- Calories 212 calories
Step-by-step
- First, decide if you want a good roast or a REALLY good roast. Browning the meat before slow cooking makes it extra special. To do that:
- Heat a wide skillet over medium-high heat. Generously salt and pepper all sides of the roast. I use 1 1/2 to 2 teaspoons kosher salt and about a teaspoon of pepper.
- Add 1 tablespoon of oil to the hot pan and swirl to coat. It should shimmer if your pan is hot enough.
- Add the roast and don't move it for 1-2 minutes. Check for browning, then flip and repeat on other sides. Browning should take 5-6 minutes.
- Transfer the roast to your slow cooker (6 quart or larger).
- Keep the hot pan on the stove and add water and beef base. Stir, breaking up brown bits, until the beef base is dissolved. Pour into the slow cooker.
- Sprinkle the roast with dried thyme or add fresh thyme (just throw the sprig in).
- Add the bay leaf.
- Dump the 2 packets of onion soup mix directly on the roast (not in the water). Rub the powder into the exposed roast. Some will fall into the water – that's fine.
- Cover and set to low heat. Cook for 8-10 hours. For less time, cook on high for one hour, then low. Do NOT recommend high for 4-5 hours; it will cook, but not be as tender.
- If not browning the meat, it's easy. Salt and pepper the meat, rub on thyme and onion soup mix, place in the slow cooker. No oil needed. Add other ingredients, set to low, and you're done!
- Add carrots: about 3 hours before serving, add peeled and chopped carrots. They don't need to be tiny pieces.
- When the meat is fork-tender, remove it to a cutting board and let rest. Shred with two forks or slice against the grain. Transfer roast and carrots to a serving platter and keep warm. (Taste a carrot for seasoning).
- To make the gravy: Use a fat separator to remove fat from the drippings. Discard fat and add drippings to a medium saucepan. Turn heat to high. (Use all drippings, up to 3 cups. You want about 4 cups of liquid, with at least one cup COLD water to dissolve flour).
- In a measuring cup, whisk together 1-2 cups COLD water (or beef stock) with flour. Remove all lumps.
- When drippings boil, slowly stir in the flour mixture. Add beef base and bring to a low boil.
- Let the gravy simmer for 3-5 minutes until thickened.
- Add butter (optional) for richness. Season with salt and pepper. Taste first!
- Devour, preferably with creamy mashed potatoes.
The Easiest Fall-Apart Pot Roast: A Weeknight Wonder
As a busy working mom, time is my most precious commodity. Dinner needs to be delicious, satisfying, and, most importantly, quick. That's why this fall-apart pot roast recipe has become a staple in my household. It's the epitome of "set it and forget it" cooking, perfect for those evenings when the last thing I want to do is stand over a hot stove. Forget complicated recipes and hours of prep – this one’s a game-changer.
The magic of this recipe lies in its simplicity. The slow cooker does all the heavy lifting, transforming a humble chuck roast into incredibly tender, melt-in-your-mouth perfection. The subtle sweetness of the onion soup mix blends beautifully with the savory beef broth, creating a rich and flavorful gravy that's simply irresistible. I usually add carrots for extra sweetness and a pop of color. And don't even get me started on the gravy – that rich, flavorful gravy is the real star. I’ve found the easiest way to make a luscious gravy is to use the drippings from the roast. Its so delicious you don’t even need to add anything to it.
This recipe is so versatile; you can easily adapt it to your preferences. Love mushrooms? Throw some in! Want a spicier kick? Add a pinch of red pepper flakes. Feel free to experiment with different vegetables – potatoes, parsnips, or turnips would all be delicious additions. The beauty of this recipe is its adaptability. It’s a blank canvas for your culinary creativity.
Beyond the ease and deliciousness, this pot roast is also incredibly budget-friendly. Chuck roast is one of the most affordable cuts of beef, making this a perfect weeknight meal that won't break the bank. It's a hearty and satisfying meal that the whole family will enjoy. This is not only a weeknight go to recipe, but also a great recipe for busy professionals and weekend cooks. Serve it with your favorite sides – mashed potatoes, roasted vegetables, or even a simple green salad – and you've got a complete and satisfying meal.
One of the things I love most about this recipe is the amazing aroma that fills my kitchen while it's cooking. It's the kind of smell that makes everyone in the house start salivating in anticipation of dinner. It really is the perfect comfort food. The slow cooking process allows the flavors to meld and deepen, creating a truly unforgettable taste. The result is a dish that's both comforting and impressive, perfect for any occasion.
Beyond its convenience and deliciousness, this recipe also offers a sense of satisfaction that only slow-cooked meals can provide. The anticipation of the aroma and the reward of succulent roast meat at the end makes cooking almost a meditative act. It's a perfect way to unwind after a long day, and the process is actually rather relaxing. You could even pop this roast on in the morning before work and come home to a ready-to-serve dinner. It's simplicity and ease gives it a special place in my family's dinner rotation. So ditch those takeout menus and get ready to experience the magic of a truly effortless and delicious meal.
The versatility of this recipe is remarkable. You can adjust the cooking time depending on your schedule and the size of your roast. It’s also perfect for meal prepping – cook a large batch on the weekend, and enjoy leftovers throughout the week. The leftovers are just as delicious, if not more so, the next day, making this a truly economical and time-saving option. This is a truly efficient and delicious way to create a hearty and comforting meal.
In short, this fall-apart pot roast recipe is a must-try for anyone looking for a delicious, easy, and budget-friendly meal. It's a true weeknight winner, and a recipe that I will be making for years to come. So next time you're looking for an easy and satisfying dinner, give this recipe a try. You won't be disappointed!
