What cut of beef (or roast) is best for the slow cooker?

I’ve tried nearly every cut of beef roast in the slow cooker and there are three that have come out the best: chuck roast, bottom round roast, and brisket (and in that order). Chuck roast is the most common cut of beef for the slow cooker because it always turns out super moist and juicy, thanks to its higher fat content and the slow cooking of the marbling. Bottom roast turns out pretty well too and is great if you prefer your meat to be leaner. (Shoulder roast is also a good option for this).

Do you have to brown (or sear) a roast before putting it in the crockpot?

No! I almost never sear a roast before putting it in the crock pot and my dinners are always delicious! In fact, in a side-by-side test of seared versus unseared meat, my family and I didn’t notice a huge difference. Because of this, I save time and a dirty skillet and skip searing the meat!

Is it better to cook a roast in the crock pot on high or low?

Slow cooked roast beef turns out fall-apart tender when you cook it on low for a longer period of time. This slow cooker roast beef recipe is amazing when it is cooked for 10 hours on low.

Balsamic Slow Cooker Roast Beef Recipe

Balsamic Slow Cooker Roast Beef

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5 from 1 review

This tangy balsamic slow cooker roast beef is packed with savory flavor. With just a few minutes of prep in the morning, you’ll have juicy, tender fall apart beef for dinner – perfect for a busy weeknight or a Sunday dinner!

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 8-10 hours
Total Time: 10 hours
Yield: 8-12 1x
Category: Main Meals
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

3–4 lb chuck roast
½ cup balsamic vinegar
½ tsp granulated garlic
½ tsp salt
½ tsp pepper
¼–½ tsp crushed red pepper (optional)

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Instructions

Place the beef roast in the bottom of the slow cooker. Pour the balsamic vinegar over the pot roast and sprinkle the seasonings evenly over the meat.
Cook on low for 8-10 hours, preferably 10.
When the meat is done, shred it using two forks and stir it back into the juices. Serve hot, adding additional salt and pepper as desired.

Notes

Beef Roast. I’ve tried nearly every cut of beef roast in the slow cooker and chuck roast turns out the best every time. Bottom round roast is a good substitute if you prefer leaner meat.
Vinegar. There is no substitute for the balsamic vinegar (hence the name of the recipe). If you’re not a fan of the flavor, I suggest my Traditional Slow Cooker Pot Roast, which is equally delicious!
Crushed Red Pepper. This is entirely optional, but the heat plays nicely with the slightly sweet balsamic vinegar.
Store leftover slow cooker roast beef in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Nutrition

Serving Size: 6 oz
Calories: 370

Find it online: https://dontwastethecrumbs.com/slow-cooker-balsamic-beef-pot-roast/