Juiciest, Slow Cooker Pot Roast with Tender Root Vegetables
A Foolproof, Vinegar-Free Method for Tender, Citrus-Infused Poultry Every Time
What makes this the best slow cooker pot roast? The secret to this melt-in-your-mouth beef is the combination of a hard sear and the addition of Blazing Citrus Hot Sauce. Unlike traditional recipes that use red wine or vinegar-based marinades that can sometimes leave a bitter aftertaste, our vinegar-free Blazing Citrus Hot provides a rich, spicy, and tangy depth. This helps break down the tough connective tissues of the chuck roast during the 8-hour simmer, resulting in a silky, spicy gravy and beef that pulls apart with just a fork.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy, & Tangy
Prep time: 20 minutes
Cook time: 8 hours
Total time: 8 hours 20 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 485
Protein: 42g
Carbs: 22g
Fat: 24g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
3 lb (1350 g) beef chuck roast
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
2 tbsp (30 ml) olive oil
1 lb (450 g) yellow gold potatoes, halved
3 large (250 g) carrots, cut into 2-inch chunks
1 large (200 g) yellow onion, wedged
3 cloves (15 g) garlic, minced
2 cups (480 ml) beef broth
1 tbsp (15 ml) Worcestershire sauce
2 sprigs (2 g) fresh rosemary
3 sprigs (3 g) fresh thyme
2 tbsp (30 ml) cornstarch (mixed with 2 tbsp water for slurry)
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot
Ingredient Spotlight: Beef Chuck Roast
The chuck roast is the undisputed king of the slow cooker because of its high fat and connective tissue content. Unlike leaner cuts like sirloin, which can become dry and stringy when cooked for long periods, the collagen in chuck roast melts into gelatin during the slow-cooking process. This not only keeps the meat incredibly moist but also naturally thickens and enriches the surrounding broth, creating a superior gravy.
Heat It Up with Eleven Eleven Sauce For a Bold and Fiery twist, stir 2 tablespoons of Blazing Citrus Hot into the beef broth just before pouring it over the roast. The sauce melds with the savory beef juices to create a rich, Spicy gravy that provides a massive flavor kick to this classic comfort dish.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
Season the beef chuck roast generously on all sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 4–5 minutes per side until a deep brown crust forms. Pro-Tip: Do not rush the searing process; that caramelized crust is where a massive amount of the finished gravy's color and flavor originates.
Place the onion, potatoes, and carrots in the bottom of the slow cooker.
Set the seared beef on top of the vegetables.
In a small bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, and the Blazing Citrus Hot Sauce. Pour this mixture over the beef.
Place the rosemary and thyme sprigs on top of the roast.
Cover and cook on Low for 8–10 hours or on High for 5–6 hours. Pro-Tip: Cooking on Low is always preferred for pot roast as the slower temperature rise allows the fibers to relax more completely, resulting in a more tender yield.
Once the beef is fork-tender, remove the meat and vegetables to a serving platter.
To thicken the gravy, whisk the cornstarch slurry into the remaining liquid in the slow cooker and cook on High for 10 minutes until thickened.
Shred the beef slightly and pour the gravy over the top before serving.
Tips & Variations:
Make it Smokier: To add a campfire-inspired depth to the dish, add a teaspoon of smoked paprika or a drop of liquid smoke to the broth before cooking. This complements the beef's natural richness and works exceptionally well if you are using a spicy citrus hot sauce for the glaze.
Regional Swap (Mediterranean): Replace the rosemary and thyme with dried oregano and add a handful of kalamata olives and a splash of red wine vinegar to the broth. Serve the finished roast with a side of feta cheese and crusty bread to soak up the juices.
Perfect Searing Technique: Always pat the meat dry with paper towels before seasoning and searing. Excess moisture on the surface of the beef will create steam in the pan, preventing the Maillard reaction from occurring and leaving you with a grey, boiled appearance instead of a rich brown crust.
Vegetable Timing: If you prefer your vegetables (especially aubergine (eggplant) or courgette (zucchini) if substituting) to have more bite, add them halfway through the cooking time. For the standard carrots and potatoes, putting them in at the start ensures they are fully infused with the savory beef juices.
Thickening the Sauce: If you prefer a more rustic sauce, you can mash one or two of the cooked potatoes directly into the broth at the end of the cooking time. This releases natural starches that thicken the liquid without the need for a cornstarch slurry.
Other Users Suggest:
Replacing: Beef broth.
New Measurement: 1 cup beef broth and 1 cup dry red wine (such as Cabernet).
Why: The acidity in the wine helps break down the meat fibers even further and adds a sophisticated depth to the sauce.
Replacing: Yellow onions.
New Measurement: 10–12 whole peeled pearl onions.
Why: Pearl onions hold their shape beautifully and provide sweet, concentrated bursts of flavor throughout the dish.
Storage, Reheat & Freeze:
Storage: Keep in an airtight container in the refrigerator for up to 4 days, ensuring the meat is covered in gravy.
Reheat: Warm gently in a covered saucepan over medium-low heat with a splash of water or broth to maintain moisture.
Freeze: Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.
People Also Ask
Why is my pot roast still tough after 8 hours in the slow cooker? If the meat is still tough, it actually needs more time, not less. Pot roast is made from chuck roast, which is high in connective tissue. This tissue only turns into tender gelatin after being held at a low temperature for a long period. If it's not "fork-tender," put the lid back on and give it another hour; it will eventually hit that melting point.
Can I make pot roast gravy without vinegar or wine? Yes. Many traditional recipes use vinegar or wine for acidity to cut through the richness of the beef. However, Eleven Eleven Blazing Citrus Hot provides that necessary "zing" using organic citrus juices instead. This adds a bright, tangy layer to the gravy that enhances the savory beef flavor without the sharp, chemical bite of vinegar.
What is the best way to reheat pot roast so it doesn't dry out? The best way to reheat pot roast is in a covered saucepan over medium-low heat with a generous splash of its own gravy or beef broth. This creates a steam-room effect that re-hydrates the beef fibers. Avoid the microwave if possible, as it can tighten the proteins and make the beef rubbery.
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