This chuck roast recipe is extremely painless, friends will leave no leftovers

Robin Donovan

Recipe Developer

No matter how you slice it, pot roast makes a perfect meal, whether it’s for company over the weekend or a rushed weeknight with the family. The only trouble is that your basic pot roast treatment may get a bit boring. Adding a layer of grated Parmesan cheese that turns into a delectably flavorful crust is just what you need to shake up your dinnertime routine.

The step of searing the meat before putting it in the slow cooker may seem tedious, but it serves an important purpose. Browning the outside of the meat caramelizes the natural sugars, giving the dish deep flavor. It also seals in the meat’s juices. But if you want to just put the roast straight into the slow cooker, that's OK too. Just skip the second step — and you can leave out the vegetable oil.

Cooktop Cove

Slow cooker Parmesan pot roast

10 minutes

6 hours

6 hours and 10 minutes

1 boneless chuck roast, about 3 pounds

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

1 cup beef broth

1 cup grated Parmesan cheese

4 garlic cloves, minced

Season the meat all over with the salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes total.

Place the roast in the slow cooker, and pour the broth over the meat. Sprinkle the cheese and garlic over the top.

Cover the slow cooker, and cook on low for 8-10 hours or on high for 5-6 hours.

When the meat is finished cooking, remove the lid from the pot, and let the roast rest for at least 10 minutes.

Carefully remove the roast from the pot and slice. Serve immediately.

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