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.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
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!