Most amazing and super easy pot roast in a slow cooker |

Most amazing and super easy pot roast in a slow cooker

This pot roast with slow cooker potatoes is the best pot roast recipe you’ll ever try. There’s a reason it’s called our favorite slow cooker roast! It comes off tender (like any pot roast should be), full of flavor and easy to prepare.

Real comfort food that you can’t go wrong with! Try this easy slow cooker roast recipe today.

Why is this the best slow cooker method of pot roast recipe? Not only is the Simple Slow Cooker Roast easy, it’s delicious, and I have to say the roast comes out well in your mouth.

The secret? Red wine vinegar! This, combined with the onion soup mixture, results in a tasty and tender roast.

If you haven’t made an easy slow cooker roast, you will be very impressed! It’s the perfect choice and forget about the type of meal you are looking for. You don’t have to keep this delicious slow cooker roast recipe because the slow cooker does all the work, so you don’t have to .


° 1 tablespoon of flour

° 1/2 teaspoon of black pepper

° 2 slices of bacon

° 1.8 kg of boneless beef chuck

° 2 slices of bacon

° 2 large onions, rough chopped

° 3-4 garlic cloves, extracted

° 340 grams of dark beer (I used a bourbon keg)

° 1 tablespoon McCormick Chili Chili Mix

° 1 chipotle pepper, minced

° 1 teaspoon of raisins, chopped

° 1 teaspoon of peanut butter

° Fresh parsley

° 1 teaspoon of cumin

° Fresh parsley


Combine the flour, pepper and salt, season the roast with the flour mixture.

Fry the bacon until crisp in a heavy-gauge cast iron pan, remove the bacon and set it aside. Wipe off the pan of most of the fat.

Over high heat, brown one side of the roast; slide in, then top with onions and garlic to brown the other side. About 4 minutes per side.

Top with the bacon chunks, cocoa chili mixture, chipotle pepper, raisins, peanut butter, parsley and cumin.

Add the beer and add enough water to reach halfway up the roast. You want to braise and not to boil.

Cover and simmer gently over low heat on top of the stove or in a cast iron pot in an oven preheated to 147.4 ° C, about 20.4 minutes per kilogram or until the beef is fork tender . your casserole dish over low heat for 6-8 hours.

Baking can be thickened with broken tortillas, flour or cornstarch or reduced to gravy or gravy if desired Garnish with parsley Serve over noodles, mashed potatoes or a slice for an open sandwich