Pot Roast Recipe Slow Cooker

Ultimate Slow Cooker Pot Roast

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Prep: 15min

Total: 495min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 542 kcal, Carbohydrate 21 g, Protein 47 g, Fat 29 g, Saturated Fat 11 g, Cholesterol 156 mg, Sodium 1039 mg, Fiber 4 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 4-5 pound chuck roast
• 2 tablespoons canola oil
• 2 teaspoons Kosher salt
• 1 teaspoon coarse ground black pepper
• 1 teaspoon dried thyme
• 1 pound carrots (peeled and cut into 2″ chunks)
• 2 pounds Yukon Gold potatoes (peeled and cut into large chunks)
• 2 cloves garlic (minced)
• 2 cups beef broth
• 2 tablespoons corn starch
• 2 tablespoons cold water
• minced parsley (optional, to garnish)

Instruction:

1. Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you’re adding broth).
2. Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
3. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
4. In your slow cooker add the carrots, potatoes and garlic.
5. Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
6. In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
7. Pour the gravy over the meat and garnish with parsley if desired.

Slow Cooker Pot Roast

Here’s how to make pot roast in the slow cooker—a hearty meal made easy! Searing the roast will give it caramelization to complement the vegetables.

Prep: 20min

Total: 6h30min

Yield: 8 – 10 serving(s)

Ingredients:

• 1 whole (4 to 5 lb.) boneless chuck roast
• 5 tsp. kosher salt, divided
• 2 1/2 tsp. black pepper, divided
• 4 tbsp. olive oil, divided
• 2 tbsp. tomato paste
• 1 c. beef broth
• 2 tsp. Worcestershire sauce
• 6 thyme sprigs
• 3 rosemary sprigs
• 6 garlic cloves
• 1 yellow onion, cut into 1-inch wedges
• 1 lb. baby yellow potatoes, halved if large
• 3 large carrots, peeled and cut into 1-inch pieces

Instruction:

1. Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
3. Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the beef broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme sprigs, rosemary sprigs and garlic cloves to the broth mixture.
4. Toss together the onion, potatoes, carrots, remaining 2 tablespoons olive oil, 1 teaspoon of salt, and 1/2 teaspoon pepper in a large bowl. Pile the onion mixture on top of and around the roast in the slow cooker.
5. Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.

Slow Cooker Pot Roast, Extra Tender

This slow cooker pot roast recipe is melt-in-your-mouth tender, hearty, and full of veggies for an easy yet succulent weeknight meal even the pickiest of eaters will love. Add potatoes to the mix, or serve it with tender egg noodles for the ultimate comfort food!

Prep: 15min

Total: 725min

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 490 kcal, Carbohydrate 34 g, Protein 40 g, Fat 23 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 123 mg, Sodium 602 mg, Fiber 6 g, Sugar 3 g, unSaturated Fat 14 g

Ingredients:

• 1 lb carrots (peeled and thickly sliced)
• 1/2 lb celery (sliced)
• 2 whole onions (peeled and sliced)
• 3-4 lbs chuck beef roast (boneless, divided into 4 pieces)
• 4 oz dry onion soup mix
• 10.5 oz cream of celery soup
• 10.5 oz cream of mushroom soup
• 2 soup cans’ worth (21 oz) of water (or unsalted beef broth)
• 6 TB all purpose flour
• 5 cubes beef bouillon (see note)
• 2 tsp garlic powder
• 1-2 tsp black pepper (freshly ground)
• 3 medium russet potatoes (optional) (peeled and cut to bite size, to be added during last half of cooking time)

Instruction:

1. Place cut-up vegetables into slow cooker. Dry chuck roast pieces with paper towel and place on top of veggies.
2. Combine all remaining ingredients (except potatoes) in a bowl, and mix by hand until incorporated. The bouillon cubes may not dissolve, which is fine.
3. Pour the sauce evenly over the chuck roast, ensuring that it is as covered with liquid as possible. Cover, and cook on low for 10-12 hours. Add the potatoes the last 5-6 hours, if using.
4. Skim any excess fat from the meat and gravy. Taste and add additional salt/pepper as desired.
5. Serve with warm buttered egg noodles, rice, or mashed potatoes.

Slow Cooker Pot Roast

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Total: 0 8h50min0

Yield: 8 to 10 servings

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 334, Fat 13g, Saturated Fat 4g, Carbohydrate 11g, Fiber 2g, Sugar 3g, Protein 39g, Cholesterol 109mg, Sodium 798mg

Ingredients:

• One 4-pound beef chuck roast
• Kosher salt and freshly ground black pepper
• 1/3 cup all-purpose flour, plus more for coating
• 3 tablespoons olive oil
• 4 medium carrots, cut into 2-inch pieces
• 3 stalks celery, peeled and cut into 2-inch pieces
• 1 medium onion, cut into 1/2-inch wedges
• 3 cloves garlic, mashed
• 3 tablespoons tomato paste
• 1 cup red wine
• 3 cups low-sodium beef broth
• 3 bay leaves
• 2 sprigs fresh thyme
• 1/2 teaspoon ground allspice
• 1/2 cup loosely packed parsley leaves, chopped

Instruction:

1. Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
2. Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
3. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
4. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Slow Cooker Beef Pot Roast Recipe – How to Make Flavorful Beef Pot Roast in the Slow Cooker

FAQ

Do you have to brown a roast before putting it in the crock pot?

Should pot roast be covered with liquid in slow cooker?

How long does it take for a roast to get tender in crock pot?

Do you put vegetables in bottom or top of crock pot roast?