Yes, you can finish cooking a pot roast in the oven after it has been cooking in the crock pot. This cooking method is sometimes referred to as "oven-finishing" or "oven-braising."
Cooking a pot roast in a slow cooker (crock pot) is an excellent way to tenderize the meat and let the flavors meld together slowly. However, slow cookers may not achieve the same browning or caramelization on the surface of the meat that an oven can provide. By transferring the partially cooked pot roast to the oven, you can achieve a beautiful brown crust and enhance the overall texture and flavor of the roast.
Here's how you can do it:
Prepare the pot roast in the crock pot: Start by searing the roast on all sides in a hot pan with a little oil to develop a nice crust. Then place the seared roast along with your desired vegetables, seasonings, and liquid in the crock pot. Cook it in the crock pot on low heat for about half of the total cooking time you had planned for the pot roast. For example, if you were planning to cook the roast for 8 hours, cook it in the crock pot for about 4 hours.
Preheat the oven: Preheat your oven to around 350°F (175°C).
Transfer to the oven: Carefully remove the pot roast from the crock pot and place it in an oven-safe roasting pan or a Dutch oven.
Add additional ingredients (optional): If you want to add any extra ingredients, such as more vegetables or additional seasoning, you can do so at this stage.
Cover and continue cooking in the oven: Cover the roasting pan or Dutch oven with a lid or aluminum foil. Put the pan in the preheated oven and continue cooking until the pot roast reaches your desired level of tenderness and doneness. This usually takes another 1 to 2 hours, but the cooking time can vary depending on the size of the roast and your oven's temperature accuracy.
Check for doneness: Use a meat thermometer to check the internal temperature of the pot roast. The desired temperature may vary depending on your preference, but generally, pot roasts are cooked to an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
Rest and serve: Once the pot roast reaches the desired doneness, take it out of the oven and let it rest for a few minutes before slicing and serving.
By oven-finishing your pot roast, you can get the best of both worlds: the tenderness from slow cooking and the flavorful browning from oven roasting.