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  • Cook's Country

    Classic Pot Roast

    Sep 08, 2020 3 minutes
    by the editors of America’s Test Kitchen

    IF THERE WAS ever a dish that was a perfect fit for the slow cooker, it would be pot roast. And while you could certainly just pile your beef roast, vegetables, and broth in the cooker and hit “go,” we found a better path to fuller flavor and better texture.

    We started with a hefty chuck-eye roast, an affordable cut with lots of marbling and great beefy flavor. This cut has a seam of

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