This “To Die for Pot Roast” has been on my blog since 2008. It was one of the first recipes I ever added. It’s made in the slow cooker and is one of my family’s most requested recipes for dinner. You can use any kind of roast you like, I almost always use a chuck roast. I thought it was high time I took some new pictures and gave you a video too!
To Die for Pot Roast
If you love to use your Crockpot, this will definitely be a recipe you want to add to your meal rotation. This slow cooker roast is easy, only uses a few ingredients, can be made with or without vegetables and will always get rave reviews. And my Parmesan Garlic Rolls would be awesome with this roast!
You can watch the quick video above to see how it’s done, then scroll down to the end of the post to print off the recipe.
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To Die for Pot Roast. It’s kind of a silly name, kind of like John Wayne Casserole. Who names these recipes? There may be other names for this roast too. In fact, my kids call it “stringy roast”, but that doesn’t sound quite as appetizing to me! Doesn’t seem to bother them though.
This roast is perfect as leftovers as well… if you have any. I usually don’t. But now that it’s just my youngest son and me, we can enjoy this pot roast for a couple of days. I will store the vegetables in a separate container so they can be reheated separately and easily.
As I mentioned before, you can make this crockpot roast with or without vegetables. The instructions remain the same. If I’m not making vegetables with it, I’ll just line the bottom of the Crockpot with sliced onions then place the meat on top.
Some helpful cooking tips:
- Trim as much fat off of the meat as you can. Don’t worry about keeping the meat in large chunks. It’s going to fall apart when it’s done anyway. Trimming as much fat as possible will ensure a nicer gravy and less spooning fat off the top.
- If adding vegetables, make sure they are fairly uniform in size so they will cook at the same rate. Also, if including carrots keep in mind that the gravy will pick up a lot of the carrots’ flavor. It’s good, but something to keep in mind if you have picky eaters.
- I recommend cooking this on low for 7-8 hours. You CAN cook it on high for about 5 hours, but I don’t think it’s as tender. But if you’re in a pinch it’s definitely doable. You might want to consider getting a programmable slow cooker to avoid any timing issues.
- Even though you’re adding a fairly thick gravy mixture to the crock, the liquid will be considerably thinner when the roast is done due to all the steam the cooking process creates. When the roast is finished, remove the meat to a bowl along with a ladle or two of the cooking liquid. Remove the vegetables to another bowl and set both aside. Strain the gravy from the crock and place it in a saucepan. Add a teaspoon of cornstarch to the gravy and whisk it in. Cook over medium-high heat until it bubbles then reduce to medium and cook until it thickens, about 5-10 minutes.
Ingredients you’ll need:
- any 3-4 pound beef roast (preferably chuck)
- 1 can or jar (15 oz) of beef gravy
- I package of dry Italian dressing
- 1 package dry ranch dressing
- 3/4 cup water
- 1 large onion, sliced
- 5 cups chunked vegetables of your choice (optional)
Helpful kitchen tools:
I hope you love this To Die for Pot Roast as much as we do. And if you love roast, you’ll really want to try my sirloin pork roast, always juicy and tender!
This post was originally published on this blog on October 5, 2008