For deeper flavor, sear the roast before slow cooking. Avoid adding too much extra liquid — the roast releases plenty of juices. Let the meat rest 10 minutes before shredding to retain moisture. For a lighter version, reduce butter to 2 tablespoons or substitute part with olive oil. You can cook on LOW for 8 hours or HIGH for 4–5 hours. Oven method: Bake covered at 300°F for 3–4 hours until fork tender.
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