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Nov 27, 2012 01:32 PM

Advice needed on cooking a pot roast in a slow cooker

I've cooked a pot roast many times in a dutch oven but have never attempted one in a slow cooker. I'm a complete novice when it comes them. Many of the recipes I've looked at suggest about 4-5 hours on high or 8-10 on low. I've gotten a late start today and won't have time for the low 10 hour method. Will I end up with a tough roast if I do 3-4 hours high and then a couple on low? I really only have about 6 hours to work with. The cooker have is old school and my understanding is that they don't run as hot as the newer models.

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  1. You should be fine.. check at the 3-4 hour point and make sure its fairly well cooked before you turn down the cooker.

    1 Reply
    1. re: firecooked

      Phew! Nothing worse than tough pot roast.

    2. Let us know how it works. I've tried numerous pot roasts in the slow cooker and am never happy with them at all. I love it but it's just not great. I'm curious what meat you'll use too ...

      5 Replies
      1. re: eperdu

        I'm curious what you've not been happy with. I've lent my Dutch oven out so am stuck with the slow cooker for awhile. And as mentioned above, it's a 3lb boneless chuck roast. Fingers crossed!!

        1. re: ChervilGeorge

          Mine always come out tough and dry. I have a fairly new crock-pot and it cooks fast (to me) so I put a few pounds of roast in it on low and it's beyond done after 4-5 hours. Most recipes say cook for 8-10 hours on low for a roast. I think in the end, I find most crock-pot food bland and just not impressive. I grew up eating roast from a slow-cooker and loved it. I've even had my Mom teach me and I think my tastes have evolved for the snob-side since I left home. ;)

          One of my last roast experiments was one of the better ones, it was one where I used a bunch of canned items to give it moisture. It was one of the first to get the texture I was looking for and not be completely overdone.

          I can screw up crock-pot food. Am I a really bad cook or just choosing bad recipes? I'm not sure.

          1. re: eperdu

            As for using canned items to keep it moist and not dry out is what I do. I use a big can of cream of mushroom soup and one packet of onion soup mix. Comes out delish every time :)

          2. re: ChervilGeorge

            My kitchen is sacred. Wouldn't dream of lending out many things especially my Dutch oven.

          3. re: eperdu

            agreed eper, it can really be a hit or a miss-I can think of just one beef roast recipe that always works in the crock pot and its not a pot roast.

          4. How many pounds? What cut of meat?

            2 Replies
              1. re: ChervilGeorge

                I don't know how hot the old models run but 3 hrs on high, flip, and then check it from there, sounds good to me.

            1. You are browning the roast first right? Hope so. Put some big chunks of carrot and onion on the bottom a couple of inches thick. After browning put the roast on the veg. No water of course just some olive oil.

              1. Reporting back with the results.

                After browning the roast, I set it atop a layer of thick sliced onions in the cooker. I tossed in about 5 smashed cloves of garlic. My braising liquid was made up of beef stock, reduced red wine, some tomato paste, thyme, Worcestershire, sweet paprika. I forgot a bay leaf. I cooked this on high for just about 3 hours, flipped it over and gave it another hour on high. At this point I threw in some new potatoes, carrots and mushrooms and turned it to low for two hours.

                I am pleased with the results for the most part. The meat was a smidge dry which could have easily just been the meat and not the cook method. I've had pot roast come out of the oven a tad dry on occasion. The flavor was really good and the braising liquid made a delicious gravy.

                I can't say the result was any different than had I used the dutch oven. Thanks for the advice.