WHY MAKE THIS RECIPE
Slow cooker pot roast is one of those comforting meals that can warm up any chilly evening. It’s easy to prepare, and the slow cooker does most of the work for you. With tender, flavorful meat and perfectly cooked vegetables, this dish brings a taste of home to your table. The slow cooking process allows the flavors to meld together beautifully, making every bite worth savoring. If you love hearty meals that require minimal effort, this slow cooker pot roast recipe is perfect for you.
HOW TO MAKE Slow Cooker Pot Roast
Ingredients:
- Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- 3 Pounds of Chuck Roast
- 2 Tablespoons of Olive Oil
- 1 to 2 Onions (Quartered)
- 4 Cloves of Garlic (Coarsely Chopped)
- 2 Cups of Beef Broth
- ½ Cup of Dry Red Wine (Optional; refer to notes)
- 2 Teaspoons of Worcestershire Sauce
- 1 Tablespoon of Fresh Rosemary (Chopped)
- 1 Tablespoon of Fresh Thyme (Chopped)
- 2 Bay Leaves
- 4 Large Carrots (Cut into 2-Inch Chunks)
- 2 Pounds of Baby Yellow Potatoes
- 2 Tablespoons of Cornstarch
- 1/4 Cup of Water
DIRECTIONS:
Preparation of Chuck Roast
Start by seasoning both sides of the chuck roast generously with kosher salt and freshly ground black pepper. This helps to enhance the flavor of the meat. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chuck roast and sear it on both sides until a brown crust forms. This step adds great flavor to the meat. Once done, transfer the seared roast to the slow cooker.
Cooking of Onions and Garlic
Using the same skillet, reduce the heat to medium. Add the quartered onions and sauté them until they are browned on the edges. This process adds sweetness to the onions. After the onions are golden, reduce the heat to low, add the coarsely chopped garlic, and cook for an additional minute. Stir constantly to prevent the garlic from burning.
Creating the Cooking Liquid
Next, pour the beef broth into the skillet. If you choose to use dry red wine, add it at this stage, along with the Worcestershire sauce, chopped rosemary, thyme, and bay leaves. Stir this mixture well to combine all the ingredients. The liquid will infuse the roast and vegetables with delicious flavors during the cooking process.
Initial Cooking Phase
Transfer the liquid mixture from the skillet to the slow cooker containing the chuck roast. Set the slow cooker to high and cook for 2 hours. This initial cooking time will help break down the meat and make it tender.
Adding Vegetables
After the initial 2 hours, add the carrots and baby yellow potatoes to the slow cooker. These vegetables will soak up the flavors of the roast and make the meal more hearty. Continue cooking on high for an additional 2 to 3 hours, or until both the vegetables and roast are tender.
Finalizing the Dish
When everything is cooked, carefully remove the chuck roast and vegetables from the slow cooker. Place them on a cutting board and loosely cover them with aluminum foil to keep them warm. In a small bowl, whisk together the cornstarch and water until smooth. Gradually whisk this mixture into the liquid in the slow cooker. Cover and cook on high for an additional 10 minutes to thicken the gravy.
Serving
Slice the chuck roast against the grain for the best texture. Serve it alongside the cooked vegetables. Pour the thickened gravy over the meat and vegetables as desired. Enjoy your comforting and hearty slow cooker pot roast!
HOW TO SERVE Slow Cooker Pot Roast
Slow cooker pot roast is best served hot. You can plate a generous slice of the roast alongside the carrots and potatoes. Drizzle the thickened gravy over everything and maybe add a sprinkle of fresh herbs for a nice touch. Some people enjoy serving this dish with a side of crusty bread to soak up the delicious gravy. This comforting meal shines brightly at family gatherings or a cozy dinner night.
HOW TO STORE Slow Cooker Pot Roast
If you have leftovers (which can happen since this recipe yields a good amount), storing them is simple. Allow the pot roast and vegetables to cool completely at room temperature. Then, transfer them to an airtight container. You can store the leftovers in the refrigerator for up to 3 to 4 days. To reheat, simply use the microwave or slowly warm it up on the stovetop. If you want to keep it longer, you can freeze the leftovers. Just make sure to store them in a freezer-safe container or bag for up to 3 months.
TIPS TO MAKE Slow Cooker Pot Roast
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Choose the Right Cut of Meat: Chuck roast is ideal for this recipe because it becomes tender when cooked slowly. However, you can also use other cuts like brisket or round roast if you prefer.
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Don’t Skip Searing: Searing the meat in the skillet before placing it in the slow cooker adds flavor and improves the overall taste of the dish.
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Adjust the Liquid: Depending on your slow cooker size or preference, you can add more beef broth or reduce the amount slightly. Just ensure there’s enough liquid for a good gravy.
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Customize the Vegetables: Feel free to add other veggies like celery, parsnips, or even mushrooms based on your taste!
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Check the Thickness: If you find the gravy isn’t thick enough for your liking, consider adding a bit more cornstarch mixed with water, whisking it in until you reach your desired consistency.
VARIATIONS
While the classic slow cooker pot roast is delicious on its own, you can make it your own with a few simple adjustments.
- Herb Variations: Experiment with different fresh herbs such as oregano or parsley.
- Spice it Up: For a kick, add some crushed red pepper flakes or a dash of hot sauce to the broth.
- Add Other Ingredients: You can add tomatoes or bell peppers for a twist in flavor.
Each variation brings new layers of taste to the meal while keeping the essence of a pot roast.
FAQs
1. Can I use frozen meat for the pot roast?
Yes, you can use frozen meat, but it’s best to thaw it first for even cooking. If you use it frozen, you may need to extend the cooking time and ensure it reaches a safe internal temperature.
2. Can I make this pot roast without wine?
Absolutely! The wine is optional. You can simply use more beef broth, or add a splash of vinegar for some acidity to brighten up the flavors.
3. What can I serve with pot roast?
You can pair pot roast with simple sides like mashed potatoes, a crisp salad, or steamed green beans. Crusty bread also makes a great side to mop up the gravy.
This recipe for slow cooker pot roast is a guaranteed crowd-pleaser and a fantastic comfort food option you’ll return to time and again. Happy cooking!
Slow Cooker Pot Roast
Ingredients
Method
- Season both sides of the chuck roast generously with kosher salt and freshly ground black pepper.
- In a large skillet, heat olive oil over medium-high heat and sear the chuck roast on both sides until a brown crust forms.
- Transfer the seared roast to the slow cooker.
- In the same skillet, add quartered onions and sauté until browned on the edges.
- Reduce heat to low, add chopped garlic, and cook for an additional minute while stirring to prevent burning.
- Pour beef broth into the skillet, adding red wine if using, Worcestershire sauce, rosemary, thyme, and bay leaves.
- Stir to combine all ingredients and then transfer the mixture to the slow cooker with the chuck roast.
- Set the slow cooker to high and cook for 2 hours.
- After the initial 2 hours, add carrots and baby yellow potatoes to the slow cooker.
- Continue cooking on high for an additional 2 to 3 hours, or until both the vegetables and roast are tender.
- Carefully remove the roast and vegetables from the slow cooker and cover loosely with foil.
- Whisk together cornstarch and water until smooth and gradually whisk into the liquid in the slow cooker.
- Cover and cook on high for an additional 10 minutes to thicken the gravy.
- Slice the chuck roast against the grain and serve it alongside the cooked vegetables, drizzling thickened gravy over the top.