Slow Cooker
$1.10per plate
Prep
20 min
Slow Cooker · Pot Roast
Dutch Oven Pot Roast
A Dutch oven turns an inexpensive chuck roast into a Sunday-dinner centerpiece with almost nothing but time. Low, slow, covered heat melts the tough connective tissue into rich gravy and leaves the meat falling apart at the touch of a fork. Potatoes and carrots cook right alongside it, so one pot feeds six for under two dollars a plate. The oven does nearly all the work while you do something else.
$1.94per plate
Estimated recipe total
$11.64 · serves 6
Cook
3 hr 40 min
Total
4 hr
Serves
6
1 How to make it
1
Sear the roast
Pat the chuck roast dry, season it well with salt and pepper, and brown it hard on all sides in a little oil in the Dutch oven. This crust is where a lot of the flavor comes from, so do not rush it.
2
Build the braise
Set the roast aside, soften the onion and garlic in the pot, then stir in the tomato paste for a minute. Pour in the broth and scrape up the browned bits from the bottom, which season the gravy.
3
Cook it low and slow
Return the roast, cover, and braise in a 300 F oven for about 3 hours, until a fork slides in easily. Add the potatoes and carrots for the last hour so they cook through without falling apart.
4
Rest and serve
Let the roast rest a few minutes, then pull it into chunks and serve with the vegetables and the gravy from the pot spooned over the top.
2 Cheaper ingredient swaps
- Slow cooker instead of the oven. After searing, move everything to a crock pot and cook on low 8 hours. Same result, hands off all day.
- Any cheap braising cut. Bottom round or a rump roast works. Cheap, tough cuts are exactly what low and slow cooking is for.
- Add a splash of vinegar or wine. A couple tablespoons deglazing the pot brightens the gravy for almost nothing.
- Cornstarch to thicken. For a thicker gravy, stir a spoonful of cornstarch slurry into the liquid at the end and simmer a minute.
3 Budget tips
- Chuck roast is cheap because it is tough, and low slow cooking is exactly what makes it tender. Buy it on sale and freeze extra.
- Potatoes and carrots are two of the cheapest vegetables and they cook in the same pot, so there is no extra pan or cost.
- The braising liquid becomes gravy for free, no packet needed.
- Leftover pot roast makes sandwiches, hash, or a second dinner over rice, stretching one roast even further.
4 Storage, freezing & reheating
Fridge
Refrigerate the meat and vegetables in the gravy in an airtight container for up to 4 days. The flavor deepens overnight.
Freezer
Freeze pot roast in its gravy for up to 3 months. The gravy keeps the meat moist through freezing and reheating.
Reheating
Reheat gently, covered, on the stove or in the microwave with a little extra broth so the meat stays moist. Low and slow reheating keeps it tender.
5 Nutrition (per serving)
Calories
380
Protein
30g
Fat
18g
Carbs
22g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What is the best cut for pot roast?
Chuck roast. It has enough fat and connective tissue that long, slow cooking turns it meltingly tender, and it is one of the cheapest beef cuts you can buy. Leaner cuts dry out.
Why sear the roast first?
Browning builds a deep, savory crust and leaves flavorful bits in the pot that season the gravy. It takes a few extra minutes but makes a noticeable difference.
Can I make pot roast in a slow cooker?
Yes. Sear the meat and soften the aromatics first, then move everything to the crock pot and cook on low about 8 hours. The oven and the slow cooker give the same tender result.
Why is this the priciest plate on the site?
The chuck roast alone is about $9 of the $11.64 total, spread over six servings. It is still under $2 a plate, and a roast on sale brings it down fast.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 7-quart slow cooker. A large slow cooker batch-cooks cheap cuts, beans, and soups hands-off, so leftovers stretch across the week. Best for pot roast, chili, bean soups, and set-it-and-forget-it dinners.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
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