Pre-Sliced Pot Roast Slow Cooker Recipe


Introduction: Pre-Sliced Pot Roast Slow Cooker Recipe

About: I love being outdoors, hiking, camping, kayaking and appreciating Nature. I love figuring things out and using my head and hands in creative ways and then sharing what I've learned on Instructables and on my...

Pot Roast in the Slow Cooker is so easy and so tender its usually falling apart. That makes serving your guests a sloppy endeavor. I wondered if I sliced the Pot Roast before cooking, would it still taste as good? Would it stay together or break into strands? Read on to have this mystery solved.

Step 1: Slice the Pot Roast

I only sliced part of this roast because I wanted to have some un-sliced to compare it to when the roast was done.

I started with a 4 pound roast and didn't trim the fat because fat is flavor. I sprinkled 1 packet of Gravy Mix and 1 packet of Good Seasons Italian Salad Dressing Mix over the roast. I added about a cup and a half of water, just poured it over the roast and the seasonings. It all mixed together while it cooked.

Step 2: Turn on the Slow Cooker

I set the Slow Cooker on "Low" and let it do its thing for about 7 hours.

As a side dish I chopped up some Celery, Potatoes, Carrots and Onions and roasted them in a pan in the oven at 350 degrees Fahrenheit for 1 hour, then put them in the Slow Cooker on top of the Pot Roast for the final hour of cooking. You can just put them in with the roast when you start the Slow Cooker, but I find they're kind of mushy after cooking that long. But if you're gone all day and want to come home to dinner ready, they'll be delicious even if they're mushy.

Step 3: Serve the Pot Roast

The Pre-slicing worked fine. The texture was the same as the un-sliced Pot Roast. It made it easy to serve and made a nice presentation. And it was delicious!



    • Pets Challenge

      Pets Challenge
    • Stick It! Contest

      Stick It! Contest
    • Colors of the Rainbow Contest

      Colors of the Rainbow Contest

    We have a be nice policy.
    Please be positive and constructive.




    Walla might be French slang-- My way of expressing "A Good thing!"

    I'll be doing my Corned Beef and Cabbage on the 17th, (have lots of it coming to heads in my winter garden), while adding coleslaw and my Mom,s reciepe for Soda Bread. After all an Irishman can't miss that Holiday and some of the food. Can She?

    Never thought of slicing first. Great idea. I usually start my slow cooker just before I go to bed at night. Then the next morning I refrigerate, microwave veggies for 10-15 minutes when I get home, then add to slow cooker while I do household chores and Walla. Dinner is served. Gotta try the slicing and those seasonings though.

    1 reply

    Good tip on overnite slow cooking! (Your walla threw me off for a second, since I don't speak French, lol!)

    Great instructable - we have just found the delights of the slow cooker - pre cutting the meat first is excellent, making it so much easier to remove and serve (plus I always make a right mess lifting the joint out).
    Liked this so much I have put it as FAVE OF THE DAY on the F/B group PROTO - TYPE - CHAT, if you would like to call in sometime and tell a little more about yourself and what inspires your Instructables that would be cool as you have some interesting other post on here.

    1 reply

    Thanks for the invite, Darren! I'll be sure and call in. I'm going to your F/B page now.