Pot roast is all about transformation. Tough cuts of beef become melt-in-your-mouth tender through long, slow cooking. The slow cooker provides the ideal environment for this process.
### **Benefits of Using a Slow Cooker**
Instead of hovering over a pot, you can set it, walk away, and come back to a meal that tastes like you’ve been working all day.
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## **Choosing the Right Cut of Meat**
The foundation of a great pot roast is the beef itself. Not all cuts are created equal when it comes to slow cooking.
### **Best Cuts for Pot Roast**
* **Chuck roast** (top choice)
* **Shoulder roast**
* **Bottom round**
* **Brisket**
Chuck roast is ideal because it has enough fat and connective tissue to stay juicy and tender during long cooking. Lean cuts may dry out, while heavily marbled cuts turn rich and succulent.
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This classic slow-cooker pot roast uses simple, wholesome ingredients that work together beautifully.
### **Main Ingredients**
* 3–4 lb chuck roast
* 4 large carrots, cut into chunks
* 3–4 potatoes, quartered
* 1 large onion, sliced
* 3 cloves garlic, minced
**Seasoning and Liquid**
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