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Classic Pot Roast for the Slow Cooker

Recipe photo courtesy of Christina Holmes

For pot roast -- a tough cut of beef braised until succulent and tender -- we start with a well-marbled chuck. Pair it with familiar carrots and potatoes. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Total Time Prep Servings



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How would you rate this recipe?
  • Barb_Bernhard
    12 FEB, 2018
    This is the most requested dish I have in my bag of tricks. It is universally loved by the entire family.
  • klv244
    25 AUG, 2017
    It's hard to do a slow-cooker roast wrong, but this recipe serves as a solid foundation for optimizing one. I like to tweak recipes according to my tastes. One thing that I do is forgo the tomato paste. I also add carrots and celery to enhance the taste and increase the variety of veggies. Sometimes, I will use a mix of Yukon gold potatoes and reds. I always use the baby potatoes - it's easy to skip the step of halving the potatoes by doing this, although the baby potatoes seem to be a tad more expensive. Additionally, I incorporate spices that I feel add flavor to the roast, including basil.

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