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Slow Cooker Pot Roast

Slow Cooker Pot Roast: 1 Amazing Meal

  • Author: Ennas Lopez
  • Total Time: 8 hours 20 mins
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This slow cooker pot roast recipe delivers tender, juicy beef and flavorful vegetables with minimal effort, making it perfect for busy weeknights or cozy family dinners. It’s a classic comfort food that fills your kitchen with mouthwatering aromas.

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 4 carrots, peeled and cut into 2-inch pieces
  • 3 celery stalks, cut into 2-inch pieces
  • 1.5 lbs baby potatoes (gold or red), halved
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons cornstarch (optional, for thickening the gravy)

Instructions

  1. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until golden brown (about 3-4 minutes per side).
  2. Place onions, carrots, celery, and potatoes in the bottom of your slow cooker. Lay the seared roast on top of the veggies. Sprinkle minced garlic, thyme, and rosemary over the roast. Add bay leaf.
  3. In a small bowl, whisk together beef broth, tomato paste, and Worcestershire sauce. Pour this mixture over the roast and vegetables in the slow cooker.
  4. Cover and cook on low for 8-9 hours, or until the roast is fork-tender and vegetables are soft. Alternatively, cook on high for 5-6 hours.
  5. Remove the roast and veggies to a platter. To thicken the cooking liquid, whisk 2 tablespoons cornstarch with 1/4 cup cold water. Stir the slurry into the liquid in the slow cooker, then cook on high for 15 minutes until thickened. Pour over the pot roast to serve.

Notes

  • For extra flavor, deglaze the skillet after searing the roast with a splash of red wine.
  • Trim excess fat from the roast for a leaner gravy.
  • Ensure Worcestershire sauce is gluten-free for a gluten-free version.
  • Variations include Wine-Braised Pot Roast, Herb-Infused Pot Roast, and Spicy Pot Roast.
  • Leftovers can be stored in airtight containers in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Pair with crusty bread, a green salad, or serve over mashed potatoes.
  • Use a marbled cut like chuck roast for the best results.
  • Let the roast rest for 10 minutes before slicing.
  • Prep Time: 20 mins
  • Cook Time: 8 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 calories
  • Sugar: 0g
  • Sodium: 0mg
  • Fat: 22g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 0g
  • Protein: 44g
  • Cholesterol: 0mg

Keywords: Slow Cooker Pot Roast, Crockpot Pot Roast, Easy Slow Cooker Pot Roast, Tender Slow Cooker Pot Roast, Slow Cooker Beef Roast, Pot Roast with Vegetables Slow Cooker, How to Make Pot Roast in Slow Cooker

Find it online: https://kalirecipes.com/slow-cooker-pot-roast-recipe/

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