Slow Cooker Pepper Encrusted Pot Roast

A crock pot meal that tastes like meat butter in your mouth. Did I just create a phrase?

pot roast nestled in juices and rosemary

There’s nothing quite like opening the front door of your home and being welcomed by the comforting aroma of a home cooked meal. It makes you feel loved and special because you know that loving hands and heart are behind it all.  Those aromatic smells are the very ones that stick in your brain and are later used to conjure up fond memories of days past.  My recipe for buttery and delicious, Slow Cooker Pepper Encrusted Pot Roast is a sure bet for creating that same experience in your home.  Best of all, it’s one of the easiest recipes you’ll ever make.

I don’t even remember why you and your crock pot broke up in the first place, but I want you to make up because you’re a great team. Together you will help prevent weeknight meals from becoming an afterthought or much work.  After all, who’s got time to make an elaborate meal every night?  Grilled cheese, chicken nuggets, and bagged baby carrots don’t hold a candle to this healthy and delicious slow cooker pot roast that almost literally melts in your mouth, warms your belly, and releases the stress and worries of the day behind.

I’m so happy that you and your slow cooker are back together.  You guys looks really cute.  Now go spend some private time together and make something would ya?  🙂 


Choosing Meat

Beef chuck cut for pot roast

The beauty of this recipe is the fact that magic is used to take the simple ingredients and an inexpensive cut of beef to create what tastes like a really sophisticated meal.  When I make this dish I typically use a beef chuck cut.  It’s really flavorful and dirt cheap compared to higher end cuts. Whatever you decide, use a cut suitable and sized correctly for your crock pot.  If you need a crock pot or are maybe looking to upgrade, this is my favorite because it works and is affordable. 


Watch my video to see just how quick and easy Slow Cooker Pepper Encrusted Pot Roast is to make:


Buttery Pepper Encrusted Pot Roast recipe

  • Large cut of beef that is suitable for a pot roast (I use chuck typically) and will fit in your crock pot
  • kosher salt
  • black pepper
  • sprig fresh rosemary (optional)



– Pat the roast dry with a paper towel. Coat with kosher salt and pepper on all sides and press firmly into meat.

– Sear roast over medium heat, preferably in a cast iron skillet (any skillet will do though), on all sides. This seals in the juices and makes the roast a deep golden brown.

– Add roast to a crock pot along with a sprig of rosemary. Set to Low and let cook for at least 8 hours. If cooking for only 6 hours, set heat to High.

The longer you let this meat cook, the more tender and juicy it will be.

* If you’d like to add carrots, onions, and potatoes to this roast it’s best to add them later (otherwise they’ll be mushy). This is a great responsibility for a teen, or older child (who has been taught proper knife skills) to handle when they get home from school. Chop a couple of carrots into thirds, an onion into quarters, and potatoes into large chunks, and add to the crock pot at least 2 hours before serving.



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  1. This looks great! How would you recommend adding carrots and potatoes to this?

  2. CynthiaMaine says

    I’ve made this twice and I have a couple questions.
    1) If the roast comes wrapped in string, do you take it off before cooking?
    2) How important is the size of the crock pot? Here’s why I ask:
    The first time I made this I noticed that in the video you kind of packed the meat in to your crock. I have a very large crock. Since the meat didn’t begin to fill it, I was afraid the juices wouldn’t be deep enough (in the video your roast appears to be very liqied by the time you are eating it) so I packed the crock around the meat full of mushrooms and carrots (which is what I had on hand). The meat came out buttery and delicious but the veggies soaked up too much salt and weren’t so good. So the second time I made it I put two roasts into the crock. But despite cooking for over ten hours, it wasn’t close to fall-apart tender. It did taste good, and it wasn’t overly tough. But I wanted that fall-apart buttery effect. At the suggestion of the butcher, one of the two roasts was bone-in (he believes that gives it more flavor). This meant that, because the bone-in roast wasn’t soft and floppy, the meat still wasn’t really packed into the pot like in your video and the liquid never rose up past about 1/4 of the way up the meat. Could this be what made the difference?
    Since I was using grass fed and finished meat, it’s expensive and I’d like not to hve to do too many experiments to get it right!

    • Cynthia-
      1. I do NOT remove the string before cooking, as I want the fat to melt into the muscle of the meat and make it tender and juicy.
      2. It’s funny you ask about the size of the crock pot. I recently retired my small one that I used in the video and got a much bigger one. I’ve made the pot roast with varying sizes of meats since, and it has not affected the outcome at all.

      Grass fed meat can be tricky, as it often does not have the same marbling that conventionally raised beef has, and that’s really what matters. If the cut of meat has little fat, then you’ll have a big chunk of tough meat if you don’t cook it properly (for that cut of meat). This is true with bone-in as well. The bone in will be more flavorful, but if it is not properly marbled, then the fall apart buttery effect won’t happen.

      As far as filling up the crock pot with veggies. I tend to add potatoes and carrots towards the end, however, the drippings from the meat can be too salty, and then those are ruined. So, if I’m adding veggies, I salt the meat less generously.

      I hope that helps!

  3. Erin Johns Hicks says

    I enjoyed how the roast came out but 8 hours was too long for my crock pot. It burned a bit on the sides. Next time I will set the timer for 7 hours and check to make sure it doesn’t scorch.

    • The size of roast, marbling and crock pot definitely matter. My crockpot is about 17 years old and likely doesn’t have as much “juice” as the newer ones. Thanks for your comment.

  4. I am going to be making this tomorrow. Thank you for the recipe!

  5. What’s the difference between pastured and grass fed?

  6. Do you add any water to the crockpot?

    • No, I don’t add any water. Although I do sometimes deglaze the pan I seared it in and throw that in.

  7. Alison, I love the simplicity of this meal and I bet it tastes as good as it looks! Thanks for sharing, I’m honoured that you pop by to share x

  8. The name says, “buttery” … is there butter in the recipe? It’s not listed in the ingredient list.

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