There’s nothing better than knowing early in the day that you’ve already handled dinner. A slow cooker (or multi-cooker) is the key. As your energy flags in the late afternoon, you know that you’ll simply have to open your slow cooker and dinner is served. A gift any day of the week!
How to Make Pot Roast in the Slow Cooker?
This pot roast is a cinch to pull together, and especially tasty (and easy) when you add Hidden Valley® Ranch seasoning to give it that unforgettable flavor boost.
What’s the Best Beef for Pot Roast?
The two best cuts of beef for pot roast are chuck and bottom round. Chuck is a little fattier and falls apart (in a good way) when you slice it. Bottom round is a leaner cut, but still becomes tender in the pot.
How to Store Leftovers?
Well, we can’t imagine an occasion in which you’d have many leftovers of this crowd-pleasing dinner, but should you prove us wrong, simply refrigerate your leftover pot roast and veggies in an airtight container for up to four days. TIP! This pot roast is even better the second day. Serve the slices on a platter surrounded by the vegetables or in individual shallow bowls. Spoon some of the broth over the meat and vegetables and sprinkle with parsley.
