Fork-Tender Pot Roast: also known as “You Can Cut This With a Spoon Pot Roast”

Due to leaving at 5pm on Friday to visit friends in nowheresville PA, and not returning until 9pm last night, I’ve got nothing for Menu Monday this week.  Sorry!  Instead, I give you the fantastic Fork-Tender Pot Roast recipe that was part of our meal planning a few weeks ago, which turned out to be fantastic.  And even though I couldn’t find the recipe online, I love you all so much that this morning in my rush to get out of the house, I remembered to photocopy the page from my cookbook so I could type it out at work for you.  You’re welcome.

Fork Tender Pot Roast

Fresh ingredients, non-perishable ingredients, veggies in the slow cooker, and seared, sauced meat in the slow cooker ready to go!

Fork-Tender Pot Roast
from BHG’s Ultimate Slow Cooker Book

– 1 tbs olive oil
– 1 2 1/2-3lb boneless beef chuck roast
– 1 cup coarsely chopped carrots (2 medium)
– 2 stalks celery, cut into 1-inch pieces (I doubled)
– 1 cup coarsely chopped onion (1 large)
– 1 clove garlic, minced (I probably quadrupled – we like garlic)
– 1 bay leaf
– 3/4 cup beef broth
– 1/4 cup dry red wine
– 2 tbs quick-cooking tapioca, crushed
– 1 tbs dried Italian seasoning, crushed (Didn’t bother “crushing”)
– 1 tbs tomato paste*
– 1 tsp garlic powder
– 3/4 tsp ground black pepper
– 1/2 tsp dry mustard
– 1/2 tsp paprika
– 1/8 tsp salt
Mashed potatoes (optional)

1. In a large skillet (get your husband to) heat over medium-high heat. (I have an aversion to touching raw meat – especially now while preggo.) Cook meat on all sides in hot oil until brown; set aside.

2. In a 3 1/2 or 4-quart slow cooker, combine carrots, celery, onion, garlic, and bay leaf. Top with meat. In a medium bowl, combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika and salt. Pour over meat.

3. Cover and cook on low-heat setting for 10 to 12 hours, or on high-heat for 5 to 6 hours.

4. Transfer meat to a serving platter. Using a slotted spoon, transfer vegetables to platter. Remove and discard bay leaf from cooking liquid. Skim off fat from cooking liquid. Drizzle cooking liquid over meat and vegetables. If desired, serve with mashed potatoes.



I’m not lying when I say that you could have cut this pot roast with a spoon – it was insanely tender!  I was also confused to why the hell the recipe needed quick-cooking tapioca (as do some other recipes I make) but after a quick Google, I learned it’s to thicken the sauce.  Who knew?

For future, I would definitely double the amount of veggies, at least the carrots and celery, in the recipe.  We like our veggies!!  And also, as you can see from the picture, we made mashed potatoes, but with a twist – we made WASABI mashed potatoes!!



Wasabi mashed potatoes have quite possibly become one of my favorite ways to eat them. We use a version of this recipe from Rachael Ray, that’s included in my 365-No Repeats cookbook.  They are crazy tasty – if you like wasabi.  Just make sure that you stir the paste into the potatoes thoroughly.  One time I didn’t, and Dave got a nice wasabi pocket that he almost choked on.  Nice.

Another great thing about this recipe?  The pot roast cooking away all day reminded me of going to my grandmother’s house for dinner… it smelled just like that.  🙂

*I learned the GREATEST trick for tomato paste from my Freezer Meals cookbook – a lot of recipes only call for 1 tbs of tomato paste, when you have to buy the whole can.  And if you’re like me, you wind up throwing the rest of it out because you didn’t plan ahead to make other recipes asking for tomato paste that week.  Well, take the rest of the tomato paste, and saran wrap 1 tbs amounts into little bundles – and freeze!  When you need one, just take it out of the freezer and thaw.  Brilliant!



  1. María Florencia says

    I put my extra tomato paste into an ice cube tray and freeze cubes of it to be used later. It definitely helps!

  2. OK, this looks delectable and absolutely FANTASTIC. I’m always looking for a good pot roast recipe, and I have no doubt this is something that I need to try SOON.

    Also, great idea for the tomato paste! I have that problem basically any time I use tomato paste… and have actually stopped using it unless necessary because I hate wasting so much of the can. Definitely saran-wrapping those up next time! Thanks for sharing!

  3. I have been wanting to make a pot roast for so long since we got a roasting pan for our wedding! I’m doing this.

  4. I love how meat transfers from tough to fork/spoon tender. I always get extra lean cuts for the crockpot and several hours in, I think – no way it’s going to turn out the way I envision it, and then an hour later it’s just perfect. Yay. This recipe looks fantastic!!

  5. Oh my, this post is full of goodies – the roast recipe, mashed potato recipe and the tomato paste tip. I love it!! Can’t wait to try all of them out! I tossed a partial can of tomato paste for the very same reason just the other day.

  6. I have been making pot roast in the crock pot for years and that is the best way to make a fork-tender pot roast, or any other roast! It is well worth the wait! Thank you for the additional information that I will use for Sunday dinner this weekend!



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