Here's How Long You Should Cook A Roast In The Crockpot

Slow cookers are surprisingly versatile. But every Sunday, it feels like a pot roast with sweet baby carrots and golden potatoes has to be on the menu. It's especially yummy and welcomed by everyone at the table during a chilly autumn or winter day. One detail you can't afford to get wrong is the texture. The roast has to be melt-in-your-mouth tender and juicy or the whole meal will be ruined. No tough, overcooked, dried-out meat allowed!

So, what's the secret to a delicious pot roast that will have your friends and family members harassing you each week? It's a bit of math and a steady temperature. Whether you're preparing a hefty beef roast or a smaller cut, knowing exactly how long to cook it can make all the difference. The general consensus is that you should determine how long to cook your roast based on the size of the beef (by the pound). Keep in mind, though, that adjustments are necessary if you're using a Crockpot or similar slow cooker instead of a traditional oven.

Instead of the dry heat of an oven, a Crockpot makes meals simple by using moist, low heat which requires a longer cooking time to achieve a truly tender result. Once you've got the timing down, you'll have a succulent beef roast that falls apart at the touch of your fork, and that's what life is all about.

Every roast is not the same. Duh, right? Well, it seems simple enough. But when it comes to slow-cooking beef, size truly matters. Before you get to the size, you have to have chosen the ideal cut of beef. You'll want to go with a fattier option like boneless chuck or round roast, as the leaner cuts will just dry out faster. Moving on to the size: A smaller roast, like a 2-pound cut, will need less time than a giant 6-pounder, but it's essential to follow the 'per pound' rule for optimal results.

Most people tend toward cooking their roast for 6 to 8 hours per 3 to 4 pounds. Doing it this way ensures your meat cooks evenly without drying out, which can sometimes happen with prolonged heat. Cooking by the pound allows you to retain the juiciness and flavor, making each slice as tasty as the last.

If you're in a hurry, a higher setting can reduce cooking time, but you might miss out on that sublime tenderness that most people crave when they know they've got a roast going. Trust the process, and you'll be rewarded with a roast worth savoring. Once you've learned this technique, you can move up to making steak birds, the Midwestern roast for sophisticates.