Elvis Presley’s Slow Cooker Pot Roast

A tender, fall-apart beef chuck roast cooked with onions, crushed tomatoes and a savory beef broth. Make it in the Instant Pot or slow cooker!

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Elvis Presley’s Slow Cooker Pot Roast

I adapted this recipe from Elvis Presley’s Pot Roast on Recipe Zazz. Who knows if there’s an actual connected to Elvis! A pot roast just seems like the quintessential Sunday dinner to me and this was a different type of recipe that used crushed tomatoes. Greg loved this “delicious meat” as he called it. Serving this over mashed potatoes would be ideal. Make it in Instant Pot or the slow cooker depending on how your day looks.

Ingredients/Substitution Ideas

• Chuck roast
• Flour
• Kosher salt
• Oil–vegetable, canola or olive oil
• Onion
• Water
• Better Than Bouillon Beef Base
• Crushed tomatoes
• Red pepper flakes
• Black pepper

Steps

Pat roast dry with paper towels. Press the flour and salt evenly all over the roast.

Heat Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Brown roast on all sides. Move roast out of Instant Pot.

Add in the onions and saute for 3 minutes.

Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Add the roast back into the pot. Add in the Better than Bouillon, crushed tomatoes, red pepper flakes and pepper.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 90 minutes. When time is up let pot sit for a full natural pressure release (or at least 15 minutes).

Remove the lid. Slice or shred the meat and serve. Salt and pepper to taste. If desired, make a gravy with a cornstarch slurry with juices in the pot.

Notes/Tips

• Serve with mashed potatoes and green beans.
• Searing the roast before pressure cooking or slow cooking adds extra flavor.
• If you’d like a thicker gravy, remove the cooked roast and whisk together 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the simmering juices using the Instant Pot sauté setting.
• Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze leftovers for up to 3 months. Use the leftover shredded beef for sandwiches on toasted rolls with melted provolone or serve over pasta.
• Chuck roast can sometimes need extra cooking time depending on its thickness. If it doesn’t shred easily, cook it for another 10–15 minutes in the Instant Pot or another 30–60 minutes in the slow cooker.
• This is a very simple roast. You can jazz it up by adding in some garlic powder and Italian seasoning.
• Tools:
  • I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
  • Wooden saute paddle*
  • Knife*
  • Cutting board*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.