Slow Cooker Pot Roast

Serving: Serve the pot roast with mashed potatoes, roasted vegetables, or a fresh salad. The flavorful gravy pairs wonderfully with all sides.
Storage: Leftover roast can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the roast and gravy for up to 3 months. Reheat thoroughly before serving.
Variations
Vegetables in the Pot: Add carrots, potatoes, or parsnips to the slow cooker along with the roast for a complete meal.
Different Herbs: Experiment with herbs like thyme, oregano, or bay leaves for variation in flavor.
Gluten-Free Version: Use rice flour in place of regular flour to make a gluten-free gravy.
FAQ
Q: Can I cook this roast on high if I’m short on time?
A: Yes, you can cook the roast on high for 4-5 hours, but low and slow for 7-8 hours produces the most tender and flavorful result.

Q: Can I use other cuts of beef?
A: Yes! While chuck roast is ideal for its tenderness when slow-cooked, other cuts like eye of round, brisket, or bottom round will work as well. Adjust the cooking time based on the size and thickness of the roast.

Q: Can I make this in advance?
A: Absolutely! This pot roast is perfect for meal prep. It holds up well in the fridge for a few days and tastes even better the next day. Just store the roast and gravy separately to keep them fresh.

This Slow Cooker Pot Roast is an easy, hands-off recipe that delivers maximum flavor and tenderness. It’s the perfect dish for busy days when you want a home-cooked meal with minimal effort!