Slow Cooker Pot Roast Recipe – learn like a pro: The Perfect Slow Cooker Pot Roast is the ultimate dish for enveloping comfort. It is a meal that is both extremely filling and deliciously flavorful, and it is certain to have the ability to satisfy even the most picky eaters.
Slow Cooker Pot Roast Recipe – learn like a pro
Simply put, this is a home-style dish that is so good that it will stick to your ribs, and it is made with simple, real ingredients. In addition, it is the best thing to come home to after a long day because it is already prepared in the slow cooker and ready to be eaten. My perfect slow cooker pot roast is an excellent choice for those who have a lot of work to do during the winter months or for lazy Sundays.
Ingredients
- 1 1/2 Tbsp olive oil, divided
- 1 (3 lb) chuck roast
- Salt and freshly ground black pepper
- 1 medium yellow onion, peeled, halved and cut into thick slices
- 5 garlic cloves, minced (1 1/2 Tbsp)
- 1 1/4 cups cup beef broth
- 2 tsp Worcestershire sauce
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- 2.5 lbs small yukon gold potatoes, left whole
- 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces*
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
- 2 Tbsp chopped fresh parsley
Also See:
Italian Roasted Vegetables Recipe – step by step guide
Instructions
- A large pot should be heated over medium-high heat with one tablespoon of olive oil. Use paper towels to pat the roast dry, then dust it with salt and pepper and season it all over. Approximately four to five minutes on each side, sear the roast in the pot until it is browned on both sides. Roast should be placed in the slow cooker.
- Add the remaining half tablespoon of olive oil to the pot. Cook the onion for two minutes, then add the garlic and continue to cook for another thirty seconds. Mix the onion mixture with the roast that is in the slow cooker. For approximately fifteen seconds, bring the pot back up to temperature, pour in the beef broth, Worcestershire sauce, thyme, and rosemary, and continue cooking.
- This is just enough time to scrape the browned bits from the bottom of the pot. Take away from the heat. The potatoes and carrots are layered on top of the onion layer in the slow cooker. After that, beef broth is poured evenly over the top, and then salt and pepper are added. Cover the slow cooker and cook it over low heat for approximately eight to nine hours, or until the roast and vegetables are tender.
- Take out the roast and vegetables, shred the roast (you should throw away the fat), and cut the potatoes if you want to. For the purpose of making a gravy and thickening the broth, pour the broth from the slow cooker through a strainer with a fine mesh into a small saucepan. The heat should be set to medium-high.
- After combining cornflour and three tablespoons of beef broth, pour the mixture into a saucepan. Bring to a simmer while stirring frequently, and allow to simmer for thirty to sixty seconds. Place the roast and vegetables on a plate, then pour the gravy over the top and sprinkle the parsley on top.
Nutrition
- Calories: 564 kcal
- Carbohydrates: 41 g
- Protein: 38 g
- Fat: 29 g
- Saturated Fat: 11 g
- Trans Fat: 1 g
- Cholesterol: 121 mg
- Sodium: 992 mg
- Potassium: 1555 mg
- Fiber: 6 g
- Sugar: 8 g
- Vitamin A: 19211 IU
- Vitamin C: 34 mg
- Calcium: 94 mg
- Iron: 5 mg
Pro Tips
- Celery, sliced yellow onions, garlic that has been smashed, and fresh rosemary or thyme are all wonderful additions to this meal.
- There is no requirement to completely sear the roast; however, doing so does add a nice colour, texture, and flavour component to the dish.
- It doesn’t matter how rushed I am; I always go for the sear. You won’t regret it!
- If you open the lid of the slow cooker while it is cooking, you will lose a significant amount of heat and approximately thirty minutes of cooking time.
Storage
Place in a container that is airtight and refrigerate for up to three days. Alternatively, you can freeze it for up to three months.