Crockpot Conversion Chart and Oven-to-Slow-Cooker Pot Roast
A crockpot conversion chart takes the guesswork out of turning an oven or stovetop recipe into a slow cooker one. This pot roast shows the method in action: a classic oven braise, translated into LOW and HIGH hours that work in a 6 quart crockpot.
Crockpot Conversion Chart and Oven-to-Slow-Cooker Pot Roast
Course: Main CourseDifficulty: Easy6
servings20
minutes9
hoursA classic oven pot roast converted to the slow cooker, with the LOW and HIGH hours spelled out. The beef turns tender and the vegetables stay intact.
Ingredients
3 lb boneless chuck roast
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, cut in wedges
4 carrots, peeled and cut in 2 inch chunks
1 lb baby potatoes, halved
3 cloves garlic, smashed
1 cup low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
2 tablespoons cornstarch mixed with 2 tablespoons cold water
Directions
- Pat the roast dry and season all over with the salt and pepper.
- Sear the roast in the oil in a heavy skillet over medium-high heat for 3 to 4 minutes per side until deeply browned. Move it to the slow cooker.
- Layer the onion, carrots, potatoes and garlic around the beef. Firm vegetables go in the bottom and sides, near the heat.
- Whisk the broth, tomato paste and Worcestershire and pour it around the roast, not over the top, to keep the crust.
- Tuck in the thyme and bay leaf.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. The beef should shred easily with a fork and read about 200 degrees F.
- Lift the roast and vegetables to a platter and tent loosely with foil.
- Skim the fat off the cooking liquid, then whisk in the cornstarch slurry. Cook on HIGH uncovered for 10 minutes until the gravy thickens.
- Shred or slice the roast and serve with the gravy.
Notes
- Use the oven time on the original recipe to choose your slow cooker hours with the chart in the text. For leftovers, store the beef in gravy for 4 days or freeze it for up to 3 months. Serve over mashed potatoes or egg noodles.
A crockpot conversion chart you can trust
Most oven recipes translate with a simple rule. If the oven recipe bakes for 15 to 30 minutes, cook 4 to 6 hours on LOW or 1 1/2 to 2 1/2 hours on HIGH. For 35 to 45 minutes in the oven, use 6 to 8 hours on LOW or 3 to 4 hours on HIGH. For 50 minutes to 3 hours, use 8 to 10 hours on LOW or 4 to 6 hours on HIGH. Treat these as starting points and check for doneness.
Liquid matters too. A slow cooker traps steam, so cut the liquid in an oven recipe by about a third. Baked dishes that rely on dry heat, like crisp casseroles, do not convert well, but braises, soups and stews do.
If a recipe calls for an oven temperature, ignore it for the slow cooker. LOW holds about 200 degrees F and HIGH about 300 degrees F at the end of the cycle, so the time is what matters, not a dial setting.
How the pot roast follows the chart
Beef chuck: An oven pot roast usually cooks around 3 hours at 325 degrees F. By the chart, that is 8 to 10 hours on LOW or 4 to 6 on HIGH. The roast is ready when a fork twists easily in the thickest part.
Vegetables: Hard vegetables like carrots and potatoes take as long as the meat. Cut them in large pieces so they do not turn to mush.
Broth: One cup is enough. The meat and onions release more juice, and extra liquid dilutes the gravy.
Tomato paste: It adds body and a deep, savory note. Stir it into the broth so it dissolves.
Fresh thyme and bay leaf: Woody herbs stand up to long cooking. Remove the stems and the leaf before serving.
Tips for converting any recipe
Fit the pot: The most common mistake is overfilling. Keep the cooker one half to two thirds full for even cooking, and use the right size for your recipe.
Stay off the lid: Every peek adds 15 to 20 minutes. Check only near the end of the chart range.
Add dairy and delicate foods last: Milk, cream, cheese, pasta and quick vegetables go in during the final 30 to 60 minutes so they do not curdle or turn to mush.
Browning counts: Searing is the one step a slow cooker cannot do for you. If you want the flavor of an oven roast, brown the meat in a pan first and add the browned bits to the pot.
Swaps for other recipes
The same chart works for chicken thighs, pork shoulder, short ribs and stews. For leaner cuts, like chicken breast, use the shorter end of the range, since they dry out first. Adjust seasonings at the end, because slow cooking mellows spices.
Do not use the chart to convert baked breads, crisp-topped casseroles or anything that needs browning from dry heat. Those need a different method.
If you love the chart, keep it taped inside a cabinet door. Over time you will know your own cooker and can shave an hour off or add one as needed.
What to serve with the pot roast
Mashed potatoes or buttered egg noodles catch the gravy. Add steamed green beans or a crisp salad, and set out a loaf of crusty bread. Any extra gravy goes into a small pitcher for the table.
Storing and reheating
Refrigerate the beef and vegetables in gravy for up to 4 days in a covered container. Reheat gently on the stove over low heat or in the microwave, with a splash of broth if the gravy has set.
Freeze the shredded beef in gravy for up to 3 months. Potatoes get grainy after freezing, so freeze the meat and gravy without them.
Crockpot Conversion Chart and Oven-to-Slow-Cooker Pot Roast at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 14, led by boneless chuck roast, kosher salt, black pepper, olive oil
Tips for Crockpot Conversion Chart and Oven-to-Slow-Cooker Pot Roast
Use the oven time on the original recipe to choose your slow cooker hours with the chart in the text. For leftovers, store the beef in gravy for 4 days or freeze it for up to 3 months. Serve over mashed potatoes or egg noodles.
Crockpot Conversion Chart and Oven-to-Slow-Cooker Pot Roast FAQ
How long does Crockpot Conversion Chart and Oven-to-Slow-Cooker Pot Roast take?
Crockpot Conversion Chart and Oven-to-Slow-Cooker Pot Roast takes 9 hours of cooking after 20 minutes of prep.
How many people does Crockpot Conversion Chart and Oven-to-Slow-Cooker Pot Roast serve?
This recipe makes 6 servings.
What do I need to make Crockpot Conversion Chart and Oven-to-Slow-Cooker Pot Roast?
14 ingredients, led by boneless chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
