Tender Crock Pot Roast

Tender Crock Pot Roast is incredibly flavorful, tender, moist, and delicious! Serve with your favorite mashed potatoes and broccoli.

Prep Time15

Cook Time10

Total Time10 15

Course: Beef Recipes

Cuisine: American

Keyword: instant pot roasts

Servings: pounds

Calories: 542kcal

Author: Lisa Childs

Heat a large cast iron pan or large pan on medium high heat.
Combine flour, salt, pepper, and garlic powder.
Season the roast liberally on all sides with the flour mixture.
Add 2-3 tablespoons of oil to the pan. Sear meat for 5 minutes per side, until browned on all sides. Set the meat inside the Crock Pot.
Add another tablespoon of oil to the pan and add the onion. Saute for a couple minutes, until slightly translucent.
Add soy sauce and beef broth to deglaze the pan. Scrape all the cooked bits off the bottom of the pan. Add the bay leaf.
Pour the broth and onion mixture on top of the meat.
Close the lid on the Crock Pot, and cook on low for 8-12 hours, or high for 5-8 hours. 10 hours on low is preferable, up to 12 hours.
Remove the meat from the Instant Pot, shred, and enjoy!

To add vegetables to your roast, add diced potatoes, carrots, celery, and/or mushrooms halfway through cooking.
Serve with mashed potatoes, Instant Pot Carrots, or Instant Pot Broccoli.

Purchase a chuck roast with lots of good marbling. That means to get something that has a lot of thin, white, fat striations running throughout the meat. This is the part that cooks down and melts away, creating a tender roast.
Searing the meat adds exponential flavor and depth. If you don't have time to sear, omit the flour from the recipe and season just with salt, pepper, and garlic powder.
If you have your own favorite recipe that includes a packet of Italian seasoning, ranch seasoning, or dried onion soup mix, you're more than welcome to add those directly to this recipe. In that case, omit the soy sauce to control the sodium.
If you like an extra herby roast, add 1/2-1 teaspoon basil, 1/2-1 teaspoon oregano, and 1/2-1 teaspoon parsley to your roast before cooking. As you can tell, this recipe is very flexible!

Remove 2 cups of the roast drippings (you can include the onions or strain them out.) Try to skim any fat off the top of the broth and get just the broth. You can use a turkey baster to suction just the broth from the pot, or use a gravy fat separator.
I usually just take two cups and blend it in the blender or with an immersion blender. And if you don’t have an immersion blender, you’re missing out! (I can’t believe I went 27 years without one.)
Taste this liquid. If it’s too salty, add about 1/4-1/2 cup water, milk, half and half, or cream to dilute.
In a pot on the stove, melt 1/4 cup butter. Add 1/4 cup flour and whisk constantly until thick and it smells nutty. Do NOT burn it!
Slowly add the liquid while whisking. It will clump up, and that’s normal! Keep whisking and adding until all the liquid is incorporated.
Taste the gravy. If it’s weak in flavor, add half a tablespoon of Better than Bouillon or beef bouillon. You can also add salt and pepper to taste.
Bring the gravy to a boil, then turn off the heat and serve immediately. You can add heavy cream or sour cream at the end to make it creamy, which I do every time.