ALL THE SECRETS TO PERFECT CROCKPOT POT ROAST
User Reviews
5
-
Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
400 kcal
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Cuisine
American
ALL THE SECRETS TO PERFECT CROCKPOT POT ROAST
Description
The dish begins by seasoning a 3-4 pound chuck roast with salt and pepper, placed in a crockpot and topped with Au Jus and Ranch seasoning blends. Pepperoncini peppers, minced or sliced garlic, bay leaves, and water are added to contribute moisture and subtle tang. Covered and cooked on low for at least 8 hours, the roast slowly becomes tender enough to fall apart with a fork.
The slow cooking renders the fat and connective tissue in the chuck roast, resulting in moist, flavorful meat with a balance from the tangy peppers and seasoned broth. The flavor from the seasoning packets infuses the roast during the long cooking time. The bay leaves add a subtle herbal note, while the garlic provides aromatic depth.
Serving options include pulling apart the roast directly onto plates or transferring it to a platter. The cooking juices left in the crockpot can be thickened into a gravy for serving. Adding vegetables like carrots, potatoes, and onions can be done during the last 4 hours of cooking to include classic pot roast accompaniments.
Optional ingredients like additional herbs or more seasoning can be adjusted according to preference. The pepperoncini peppers primarily add flavor without much heat and may be eaten or discarded according to taste.
Ingredients
For the Pot Roast
- Pinch salt
- Pinch black pepper
- 3-4 lb chuck roast well marbled with fat
- 1 au jus mix packet
- 1 ranch seasoning mix packet
- 4 Pepperoncini peppers
- ⅓ cup water
- 4 bay leaf
- 2 teaspoon garlic minced or 1 head sliced in half like a book
For the Gravy
- 2 Tbs corn starch
- 2 teaspoon water
Instructions
For the Pot Roast
- Sprinkle the surface of the chuck roast with salt and pepper on both sides.
- Place the chuck roast into the bottom of a medium size crockpot. Set the crockpot on low
- Sprinkle the Au Jus, Ranch Seasoning over the top of the roast.
- Place the pepperoncini peppers, water, bay leaves and minced garlic in the crockpot too.
- Place the lid on securely.
- Allow to cook on low for at least 8 hours. After 8 hours you may remove the lid and using a fork, see if the roast is tender. If it is not falling apart (fork tender), place the lid back on and cook for another hour or more until it is fork tender and falling apart.
- When falling apart, remove to a serving platter OR you may use a large slotted spoon to remove the meat from the crockpot directly onto plates. Do not serve/eat the Bay leaves. Some people really like to eat the peppers and the garlic cloves if you have used those. The juice left in the crock pot is used to make the gravy in the next step.
For the Gravy
Mix the cornstarch and water together to form a slurry. The water must be cool and the pan juices hot.
- Pour the cornstarch slurry slowing into the juices while whisking. The liquid will thicken over the next few minutes. Replace the meat back into the gravy and serve.
Notes
- For added vegetables, add quartered onions, chunked carrots, and potatoes 4 hours before serving.
- Use only chuck roast for best results in tenderness and flavor.
- Pepperoncini peppers add flavor but little heat; eating them is optional.
- A thyme bundle can be added for additional aroma and flavor.
- If using bulk Ranch seasoning, measure 3 tablespoons; single packets can also be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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