Punta Wagyu Ranch
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Slow cooker pot roast

Low heat gives the fat time to baste the meat. A hot oven dries the outside first.

Example pot roast with carrots and potatoes on a platter
Example dish, not a plate of our beef. Mark Miller, CC BY-SA 4.0

Heat

Slow cooker, low

Time

About 8 hours

Skip this

Do not rush it on high.

Unlike supermarket beef

  • Unlike supermarket beef, you do not need a slick of oil to start the pot.

Before you start

  • Thaw the roast in the fridge, about 24 hours for every 5 lb.
  • Pat it dry. It does not need to sit out if it will cook for 8 hours.

Tools: Slow cooker, Instant-read thermometer.

What you need

  • 1 chuck roast
  • 1 onion, cut in wedges
  • 2 carrots, cut in chunks
  • Salt
  • 1 cup water

Steps

  1. 1

    Put the roast, onion, carrot, and salt in the slow cooker.

  2. 2

    Add the water. Do not add oil.

  3. 3

    Cook on low 8 hours, until the beef reaches 145°F.

    High heat cooks the outside dry before the center is done.

  4. 4

    Rest 3 minutes, then slice across the grain.

Temperature

USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.

Serve it withThe onion and carrot from the pot, Bread

LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.

FeedsA 3 lb roast feeds 8. Leftovers are the point.

Thaw in the fridge, never on the counter
In the fridge, a 1 pound pack thaws overnight. A roast takes about 24 hours for every 5 pounds.1 lb packOvernight3 lb roastAbout 15 hours5 lb roastAbout 24 hours
Slice across the grain
Cut across the lines of the muscle, not along them.Cut across the lines you see in the meat

Skip: Cooking it on high · Added oil

Sources: USDA food safety