This slow cooker 6-ingredient poor man’s pot roast is the kind of no-fuss, fill-the-house-with-good-smells supper I lean on during busy weeks. It leans on a budget-friendly chuck roast, a cut that’s been beloved in Midwestern kitchens for generations because it turns meltingly tender with low, slow cooking. Here, you literally just nestle the meat into the slow cooker, scatter in four humble pantry vegetables and aromatics, then pour beef broth over the top. By dinnertime, you’ve got a rich, comforting roast with vegetables that seems to disappear faster than anything else I make.
Serve this pot roast straight from the slow cooker with its own juices ladled over the meat and vegetables. It’s especially good over mashed potatoes, buttered egg noodles, or a slice of crusty bread to soak up the broth. Add a simple green side, like steamed green beans or a tossed salad with a tangy vinaigrette, to balance the richness. Leftovers reheat beautifully and can be tucked into sandwiches or served over rice for an easy second-night meal.
Slow Cooker Poor Man’s Pot RoastServings: 6
Ingredients
3 to 3 1/2 pounds beef chuck roast (inexpensive, well-marbled)
1 1/2 pounds russet or yellow potatoes, cut into large chunks
4 medium carrots, peeled and cut into 1 1/2-inch pieces
1 large yellow onion, cut into thick wedges
3 cloves garlic, minced or thinly sliced
3 cups low-sodium beef broth
Directions
Place the slow cooker crock on a stable surface, such as a gray speckled granite countertop. Lightly grease the bottom with a bit of oil or cooking spray if you like, to help with cleanup.
Layer the potatoes evenly over the bottom of the slow cooker, then scatter the carrot pieces on top. Add the onion wedges over the carrots, separating the layers slightly so they cook evenly. Sprinkle the minced or sliced garlic over the vegetables.
Pat the chuck roast dry with paper towels. Trim any excessively thick or hard pieces of exterior fat, but leave most of the marbling intact for flavor and tenderness.
Nestle the chuck roast directly on top of the vegetables in the center of the slow cooker. The vegetables will act as a bed, lifting the meat slightly so it braises gently in the broth.
With one hand steadying the slow cooker insert, use your other hand to slowly pour the beef broth evenly over the chuck roast and vegetables. Make sure the broth runs over the top of the meat and down into the vegetables, as in a close-up process shot: hands pouring beef broth over a cheap chuck roast in the slow cooker from a high angle.
Cover the slow cooker with its lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the chuck roast is fork-tender and easily shreds when pulled with a fork. Avoid lifting the lid frequently, as heat loss will extend the cooking time.
Once the roast is tender, use two forks to gently pull it into large chunks or shreds directly in the slow cooker, mixing it lightly with the surrounding vegetables. Taste the broth and season with salt and freshly ground black pepper if desired (the amount needed will depend on how salty your broth is).
Serve the pot roast hot, spooning plenty of the broth over each portion of meat and vegetables. If you prefer a slightly thicker sauce, you can remove 1/2 cup of the hot broth, whisk it with 1 tablespoon of cornstarch until smooth, then stir it back into the slow cooker and cook on HIGH for about 10 minutes, until lightly thickened.
Variations & Tips
You can adjust this basic, budget-friendly pot roast to suit what you have on hand. For extra flavor without adding more ingredients, brown the chuck roast in a hot skillet for a few minutes per side before placing it in the slow cooker; this step is optional but adds a deeper, caramelized taste. If you’d like a more herb-forward roast, tuck in a bay leaf or a small sprig of rosemary or thyme with the vegetables (just remember to remove woody stems before serving). For a slightly richer broth, you can substitute 1/2 cup of the beef broth with red wine, which will cook off and leave a deeper flavor. To stretch the meal further, add a couple of stalks of chopped celery or a handful of mushrooms along with the carrots and onions. If you’re cooking for someone watching sodium, choose low-sodium broth and wait until the end to add any salt; the flavors concentrate during slow cooking. For food safety, keep the chuck roast refrigerated until you’re ready to cook, and do not leave it at room temperature for more than 2 hours total. Always cook the roast to a safe internal temperature of at least 145°F, though for this style of pot roast you’ll be going well beyond that until fork-tender. Refrigerate leftovers within 2 hours of cooking, store them in shallow containers, and use within 3 to 4 days, reheating until piping hot before serving again.
