Slow Cooker Pot Roast using Chuck Roast

No ratings yet

Slow Cooker Pot Roast with chuck roast, potatoes, carrots, and onions in a savory-sweet sauce. Comfort food just like grandma made!

Prep Time20

Cook Time8

Course: Main Course

Cuisine: American

Keyword: slow cook chuck roast, slow cooker pot roast

Servings: servings

Calories: 492kcal

3-4 pound beef chuck roast
1 tablespoon avocado oil
2 large onions roughly chopped
5 carrots peeled and thick sliced
4 medium russet potatoes rough chopped
1 cup ketchup optional, leave out if you don't want the sweetness - you can also use 2 tablespoons of tomato paste
12 oz ginger ale
1 packet onion soup mix

Heat oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until nicely browned, about 2-3 minutes per side.
3-4 pound beef chuck roast, 1 tablespoon avocado oil
Place the onions, carrots, and potatoes in the bottom of a 6-quart slow cooker. Put the seared roast on top of the vegetables.
2 large onions, 4 medium russet potatoes, 5 carrots
In a bowl, mix together the ketchup (if using), ginger ale, and onion soup mix until combined.
1 cup ketchup, 12 oz ginger ale, 1 packet onion soup mix
Pour the sauce mixture evenly over the roast and vegetables.
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the beef is fork-tender.
Shred the roast directly in the slow cooker using two forks. Remove and discard any large pieces of fat. Stir the shredded beef into the cooking liquid with the vegetables until well coated. For extra flavor, allow the shredded beef to cook in the sauce for an additional 20 minutes before serving.
Transfer vegetables to a serving platter with a slotted spoon. Arrange sliced roast alongside the vegetables.
Ladle sauce over the beef and vegetables before serving.

Substitutions: Beef broth works in place of ginger ale for a more savory base. Ketchup can be skipped for less sweetness. For a classic herb version I recommend using my Beef Stew recipe.
Storage: Refrigerate leftovers up to 4 days in an airtight container. Freeze for up to 3 months.
Reheat: Reheat gently on the stovetop with a splash of broth or sauce until warmed through.