Today, I’m sharing my super easy, but also super delicious three ingredient pot roast recipe! If you’re looking for other beginner-friendly recipes, check out my Adulting In The Kitchen page for previous posts. There’s something very comforting about a good pot roast. It’s a hearty meal that sticks to your ribs and it’s the perfect tried and true meal after a few hours of shoveling snow. It’s one of those foods that can double as both comfort food and something you make when you want to impress a date. True story: Mr. NA made his mom’s pot roast recipe on our fifth date, which was definitely impressed me! Come to think of it…that was the last time he made pot roast.
One of my favorite things about pot roast is how little hands-on-time it actually requires. You really only have to put in 15 minutes of real work because the slow cooker does the rest of the work to you. AND, if you use a slow cooker liner [highly, highly recommend] then the only cleanup you have to do is washing one pan. Trust me, slow cooker liners will change your life- you will never have to scrub a crusty, heavy crockpot pot ever again.
What Cuts Of Beef Are Best For Pot Roast?
Did you know that pot roast isn’t actually a cut of meat? Here’s a great article from The Kitchn that breaks it down:
Pot roast isn’t really a specific recipe or cut of meat, it’s more of a method: Take a big cut of tough beef, brown it if you can, then cover and slow cook it with aromatics and liquid (stock, broth, wine, or water) until meltingly tender.
Here are the three cuts of beef that are best suited for pot roast:
Pot roast is also a relatively inexpensive meal if you’re on a budget, because it makes a ton of servings and you don’t need a super expensive cut of meat. The grocery stores in my area usually have a sale on beef every 2 weeks, so I try to buy it on sale to save a few dollars. If you know you love pot roast and you have space in your freezer, I would even recommend stocking up when there’s s sale. I’m not even joking, there’s a beef brisket chilling in my freezer as we speak [get it, chilling?].
How Good Is This Three Ingredient Pot Roast Recipe?
This recipe is so good that I can’t make it at night because Mr. Navigating Adulthood will literally wake up in the middle of the night due to the delicious aromas coming from the slow cooker. I’m not even joking, the man can’t sleep for the rest of the night because he’s preoccupied by thoughts of how much he wants to eat the pot roast, but he can’t because it’s not done cooking yet.
Don’t worry, if you’re a normal person like me, you can totally make this three ingredient pot roast recipe at night and wake up in the morning to delicious, tender beef. Alternatively, you can make it in the morning before you go to work and come home to dinner!
And now, as promised, the ultimate three ingredient pot roast recipe that’s super easy and almost impossible to screw up!
Three Ingredient Pot Roast- Ingredients:
- 4-5 lb beef brisket, chuck, or round. Look for one with good marbling- this means that there’s an even distribution of fat in the meat and it’s swirled throughout
- 2 teaspoons of Better Than Bouillon Beef Base [this stuff is a little pricey, but it’s amazing and it lasts forever]. If you’re on an extreme budget, the little yellow boxes of beef bouillon will also work- use 2 cubes.
- 1 jar of 505 Medium Green Chili Sauce, this may be available in your local grocery store in the salsa aisle. It’s also available at Walmart for a cheaper price.
- Oil that can withstand a high heat- I use canola oil or coconut oil
Three Ingredient Pot Roast- Cooking Equipment:
- Stove [I haven’t personally tried it, but a hot plate would work in a pinch]
- Large pan [this is the one I’ve had for 4 years and LOVE]
- Tongs [I recommend these- I recently upgraded to tongs that lock and it’s worth every penny]
- Slow cooker [If you’re into techy gadgets, I’m secretly hoping to upgrade to this one with Bluetooth because you can control it with your phone! This means if you forgot to turn on your crockpot before you went to work, you can turn it on via the app and dinner will be saved!]
- Slow cooker liner <– highly, highly recommend, they will change your life
- Wooden spoon
Three Ingredient Pot Roast- Directions:
- Pat the meat dry with paper towels.
- We’re going to sear the meat to seal in the juices. “Sear” means that you’re going to brown the meat on all sides by cooking it for a short time on high heat. Heat up a large skillet on medium- high heat and add one tablespoon of oil. Carefully swirl the pan so the oil covers the entire bottom of the pan. When the oil is hot, use tongs to add the meat
- Wait approximately 1-2 minutes, do not touch the meat during this time. [If you’re new to searing meat, this article is a great resource]. The meat should easily release at the end of the end of this time. I usually repeat this 3 more times so I have a sear on 4 sides of the meat.
- Put a slow cooker liner in the crockpot and then add the meat- be careful it will be hot. Tip: put the crockpot insert [that’s the heavy pot portion] as close as you can to the pan you’ve been using to brown the meat. This way, the meat has less of a distance to travel = less chance of it falling on the ground
- Add in the 2 teaspoons of Bettter Than Bouillon Beef Base OR the 2 cubs of beef boullion and then pour in the entire 16 oz jar of 505 sauce.
- Add one cup of water to the pan that you used to sear the beef and turn the heat to medium. Gently use a wooden spoon to loosen up the browned bits, then add all the liquid to the pot roast.
- Cook on low for 8 hours. Tip: If you’re able to, check on the meat at 6 hours and see how done it is- you want to be able to pull through the meat easily with a fork.
- When the meat is cooked through- remember, we want to be able to break it up into chunks with a fork or tongs, turn off the slow cooker.
- Use a ladle and carefully remove the hot liquid into a large bowl. Let the liquid cool and then put some saran wrap on the bowl and stick it in the fridge. This will help the fat congeal on top of the surface [warning, it’ll be kind of gross]
- Add the beef juices [minus the fat] back into the slow cooker and turn the slow cooker to “keep warm” if you’re planning on eating it for dinner.
If You’re In No Rush To Eat The Pot Roast
Remove the meat from the crockpot and add it to the bowl of defatted beef juices. Then stick the bowl in the fridge.
**If you’re freezing a portion, or all of the pot roast, be sure to add in some of the pot juices.