English Style Pot Roast
Easy slow-cooker English-style pot roast with savory rub, veggies, and fall-apart beef in 6+ hours. Simple steps and flavor tips.
My beautiful and talented fiancee Carrie came up with this while sampling the English Prime Rib Rub. It's actually better than my mom's and easy as pie to make (though good pie is actually quite difficult.) Try it, you'll love it.
Submitted by: Peter Krampert from Elgin, ILL
Yield: 6-8 servings
- Season and sear a 3 lb English or chuck roast, then deglaze the pan with prepared onion soup mix before adding to the slow cooker.
- Add carrots, onions, celery, and potatoes, then slow-cook 6+ hours on low until the meat falls apart.
- Boost flavor with extra onions, a splash of red wine or malt vinegar, and bay leaves or fresh thyme; make gravy from the cooking liquid.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
What cut of beef works best for this recipe?
Use a 3 pound English roast or chuck roast. Choose a well-marbled, tougher cut for best fall-apart results. Rump roast or brisket also work well for slow cooking.
How long and what setting should I use in the slow cooker?
Cook on low for 6 to 8 hours until the meat easily pulls apart. If using high, plan for about 4 to 5 hours. The meat is done when it reaches 190 to 205°F and is shreddable.
Is searing the roast necessary?
Searing is strongly recommended. It creates flavorful browned bits on the pan. Deglaze the pan with the prepared onion soup liquid to capture that flavor in the slow cooker.
Can I make a gravy from the cooking liquid?
Yes. Remove the meat and vegetables, skim fat, then simmer the liquid to reduce. Thicken with a cornstarch slurry or a flour roux and adjust seasoning to taste.
What can I use instead of a dried onion soup mix?
Use 2 cups beef broth plus 1 to 2 teaspoons onion powder, 1 teaspoon garlic powder, and a pinch of salt and pepper. Adjust to taste or use a can of condensed onion soup if you prefer.
Can I add wine, vinegar, or herbs?
Yes. A splash of red wine or malt vinegar brightens the flavor. Add 1 to 2 bay leaves and a few sprigs of fresh thyme or rosemary for extra aroma. Avoid excess acid that can toughen meat.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stovetop over low heat with a little cooking liquid, or in a 325°F oven covered until warmed through. Freeze up to 3 months.
Can I cook this in a Dutch oven instead of a slow cooker?
Yes. Brown the roast, deglaze the pan, add vegetables and liquid, then braise covered in a 300°F oven for about 3 to 4 hours until tender. Check liquid occasionally and add more if needed.
What cut of beef works best for this recipe?
Use a 3 pound English roast or chuck roast. Choose a well-marbled, tougher cut for best fall-apart results. Rump roast or brisket also work well for slow cooking.
How long and what setting should I use in the slow cooker?
Cook on low for 6 to 8 hours until the meat easily pulls apart. If using high, plan for about 4 to 5 hours. The meat is done when it reaches 190 to 205°F and is shreddable.
Is searing the roast necessary?
Searing is strongly recommended. It creates flavorful browned bits on the pan. Deglaze the pan with the prepared onion soup liquid to capture that flavor in the slow cooker.
Can I make a gravy from the cooking liquid?
Yes. Remove the meat and vegetables, skim fat, then simmer the liquid to reduce. Thicken with a cornstarch slurry or a flour roux and adjust seasoning to taste.
What can I use instead of a dried onion soup mix?
Use 2 cups beef broth plus 1 to 2 teaspoons onion powder, 1 teaspoon garlic powder, and a pinch of salt and pepper. Adjust to taste or use a can of condensed onion soup if you prefer.
Can I add wine, vinegar, or herbs?
Yes. A splash of red wine or malt vinegar brightens the flavor. Add 1 to 2 bay leaves and a few sprigs of fresh thyme or rosemary for extra aroma. Avoid excess acid that can toughen meat.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stovetop over low heat with a little cooking liquid, or in a 325°F oven covered until warmed through. Freeze up to 3 months.
Can I cook this in a Dutch oven instead of a slow cooker?
Yes. Brown the roast, deglaze the pan, add vegetables and liquid, then braise covered in a 300°F oven for about 3 to 4 hours until tender. Check liquid occasionally and add more if needed.
Been making my English roast this way for over forty years and it’s always so good. Serve with mashed potatoes.