Best 2 Slow Cooker Melt In Your Mouth Pot Roast Recipes

Slow-cooker pot roast is a classic comfort food dish that is perfect for a busy weeknight or a lazy weekend. This melt-in-your-mouth pot roast is made with tender chuck roast, hearty vegetables, and a flavorful gravy, all cooked to perfection in a slow cooker. The result is a delicious and satisfying meal that the whole family will love.

This recipe includes three variations:

1. **Classic Pot Roast:** This traditional pot roast recipe uses simple ingredients and a basic gravy to create a timeless dish.

2. **Italian Pot Roast:** This flavorful twist on pot roast incorporates Italian herbs and spices, sun-dried tomatoes, and artichoke hearts for a Mediterranean-inspired meal.

3. **Mexican Pot Roast:** This zesty pot roast is made with a blend of Mexican spices, black beans, and corn, and served with a tangy tomatillo salsa.

With its tender meat, flavorful gravy, and hearty vegetables, this slow-cooker pot roast is sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

MELT-IN-YOUR-MOUTH POT ROAST

Melt-in-Your-Mouth Pot Roast image

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Minced fresh thyme, optional

Steps:

Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST

Slow Cooker

There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end. And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce the best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.

Provided by Karen E.

Categories Roast Beef

Time 9h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (3 lb) chuck roast
2 tablespoons olive oil
1 lb carrot, peeled and cut into large chunks
2 lbs potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoon cornstarch
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

Steps:

Combine seasoning mix ingredients together in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side.
Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
Cook on low for 9 hours or on high for 6 hours.
Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.

Tips:

Choose the right cut of beef: chuck roast, rump roast, or brisket are all good options.
Brown the beef in a skillet before cooking it in the slow cooker. This will help to develop flavor and color.
Add vegetables to the slow cooker along with the beef. This will help to add flavor and nutrients to the dish.
Use a low-sodium beef broth or water as the liquid in the slow cooker. This will help to prevent the dish from becoming too salty.
Cook the beef on low for 8-10 hours, or on high for 4-6 hours. The beef is done when it is fall-apart tender.
Serve the pot roast with mashed potatoes, rice, or noodles. You can also add a side of vegetables.

Conclusion:

This slow cooker melt-in-your-mouth pot roast is an easy and delicious meal that is perfect for a weeknight dinner. The beef is cooked until it is fall-apart tender and the vegetables are cooked to perfection. Serve this pot roast with your favorite sides for a hearty and satisfying meal.