Slow-Cooker Classic Pot Roast

My chuck roast was very tough, not pull-apart tender like it usually is when I cook in an electric skillet. I dished a plate from the cooker and then put everything back in and cooked for another 1 1/2 hours. I originally cooked it for 6 hours and my slow cooker usually takes less time than a recipe states. Don't know if that will help or not.

Keeper!! This came out absolutely delicious and full of flavor. My husband told me this was the best pot roast I have ever made. One note: I talked to my butcher about the twining and he said that with this cut of meat is just really isn't necessary. When cooked in the slow cooker this cut will just easily shred into manageable portions. I will definitely be cooking this one again.

Made this for my wife and I tonight. The meat was tender along with the vegetables, but it was very bland. Definitely needed additional salt and pepper and just was not that tasty overall. This meal will not be in the rotation again.

Made pot roast for the first time tonight using this recipe and it was delicious, and EASY!! Made it exactly as written--except didn't have potatoes or celery--and it was a huge hit w/my family (and me)! Will definitely be making this a lot.

This was delicious! My husband and 2 1/2 year old just loved it. The meat was tender and veggies cooked perfectly. Only variation was that I salt, pepper and floured the beef and seared it on all sides before putting it in the slow cooker. Cooked for 6 hours! I will absolutely make again :)