5-Ingredient Slow-Cooker Pot Roast Recipe

A family recipe for slow-cooker pot roast requires only five ingredients: chuck roast, gingersnaps, chili sauce, carrots, and water. The dish is designed as a cozy comfort meal for post-holiday periods or after long workdays.

The recipe utilizes a slow cooker to prepare meals in the morning for a ready-to-eat dinner. The unique gravy is thickened using crumbled gingersnap cookies and Heinz chili sauce, a method similar to traditional German Sauerbraten. The preparation involves searing the meat, adding the sauce and cookies, and cooking on low heat for five hours. Carrots are added one hour before the dish is finished.

The author recommends serving the pot roast with red-skin mashed potatoes. The recipe yields approximately five servings and leftovers freeze well.

The recipe originated from a coworker of the author's mother, who recommended it for individuals seeking something easy and comforting after a long workday. The author's mother has been consistently making this meal for over 10 years. Her specific variation includes adding carrots and mashed potatoes as a side dish.

The dish relies on the convenience of a slow cooker, a device that allows individuals to prepare meals in the morning and cook them safely throughout the day. This method ensures a hot, ready-to-eat dinner upon returning home. Historically, slow cookers gained popularity among working women in the 1970s as women entered the workforce in record numbers, making traditional cooking methods less practical for households with two working partners.

To prepare this meal, specific ingredients are required. The recipe calls for a small beef chuck roast, a bottle of Heinz chili sauce, gingersnap cookies, and approximately seven carrots. A slow cooker with various heat settings is necessary; a Crock-Pot is used in the example, but any similar device works.

The preparation process follows these steps:

1. Sear the meat: The chuck roast is seared in a cast-iron pan with olive oil before being added to the slow cooker. Both steak cuts and whole roasts work, though steak cuts cook slightly faster.
2. Prepare the gravy: Eight gingersnap cookies are crumbled into small pieces. These are added to the slow cooker along with the entire bottle of chili sauce and water. The roast should be covered halfway with liquid.
3. Add vegetables: Seven sliced carrots are added about one hour before the cooking time is complete. Whole baby carrots are also an acceptable substitute.
4. Cook: The dish cooks on low heat for five hours. The beef is done when it is tender enough to be gently pulled apart with a spoon.

The most distinctive aspect of this recipe is the use of gingersnaps to thicken the gravy. Gingersnaps consist of flour, sugar, ginger, and molasses. When cooked down, these ingredients create a rich, thick consistency for the sauce. This technique is not unique to this specific recipe; traditional recipes for Sauerbraten, a German beef roast, also utilize gingersnaps to thicken and flavor the gravy.

Similarly, the use of Heinz chili sauce provides a flavor profile similar to ketchup, which is a common ingredient in many pot roast recipes. The chili sauce adds a slight kick to the dish. If Heinz chili sauce is unavailable, ketchup can be used as a substitute, though adding a splash of hot sauce is recommended to mimic the original flavor more closely.

The author suggests pairing the pot roast with a starch to soak up the gravy. Red-skin mashed potatoes are the preferred side dish. To make these, red potatoes are boiled for approximately 20 minutes until fork-tender. They are then drained and mashed with 2 tablespoons of butter or cream. The potato skins are left on to add texture, though russet or yellow gold potatoes can also be used if preferred.

The recipe produces approximately five servings, making it suitable for a family. For those cooking for fewer people, the dish stores well as leftovers in both the refrigerator and the freezer. The final result is described as a delicious home-cooked meal with a mouthwatering aroma.