Slow Cooker Pot Roast Recipe
This mouth-watering slow cooker pot roast is the epitome of comfort food. Tender, juicy beef paired with perfectly cooked vegetables and a rich, flavourful gravy make this dish a family favourite. With minimal prep and hands-off cooking, it’s perfect for busy weeknights or lazy weekends.
Slow Cooker/ Crockpot Pot Roast Cooking Instructions
Ingredients:
- 3-4 lb boneless chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 large onion, cut into wedges
- 4 carrots, cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 1 lb baby potatoes, halved
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- 1/2 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 tbsp cornstarch (for gravy)
Instructions:
- Mix salt, pepper, garlic powder, onion powder, and dried thyme. Rub this mixture all over the roast.
- Heat olive oil in a large skillet over high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer to slow cooker.
- In the same skillet, add onions, carrots, and celery. Sauté for 2-3 minutes, then transfer to slow cooker.
- Add potatoes and minced garlic to the slow cooker.
- In a bowl, whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Pour over the meat and vegetables.
- Add bay leaves and rosemary sprigs to the slow cooker.
- Cover and cook on low for 8-9 hours, or on high for 5-6 hours, until meat is fork-tender.
- Remove the roast and vegetables, discarding bay leaves and rosemary sprigs.
- For gravy: Strain 2 cups of liquid from the slow cooker into a saucepan. Mix cornstarch with 1/4 cup cold water, then whisk into the saucepan. Simmer, stirring constantly, until thickened.
- Shred or slice the roast and serve with vegetables and gravy.
Top Tips:
- For best results, choose a well-marbled chuck roast.
- Don’t skip the searing step – it adds depth of flavor to the final dish.
- If you prefer firmer vegetables, add them halfway through the cooking time.
- For a thicker gravy, use 3 tablespoons of cornstarch instead of 2.
Different Variations:
- Italian-Style: Add 1 can of diced tomatoes and 1 tsp each of dried basil and oregano to the liquid mixture.
- BBQ Pot Roast: Replace half the beef broth with your favorite BBQ sauce for a tangy twist.
- Root Vegetable Medley: Swap out regular potatoes for a mix of parsnips, turnips, and sweet potatoes.
- Mushroom Lover’s: Add 8 oz of sliced mushrooms to the vegetable mix for an earthy flavor.
Nutritional Guide (per serving, assuming 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 35g |
| Fat | 25g |
| Carbs | 15g |
| Fiber | 3g |
| Sodium | 650mg |
Can Chicken Be Used as an Alternative in a Slow Cooker Pot Roast Recipe?
Chicken makes a versatile substitute for beef in a slow cooker pot roast recipe, delivering tender, flavorful results. For a comforting twist, consider using leftover chicken to create an easy chicken pot pie recipe, saving time while making use of hearty, slow-cooked ingredients to craft a satisfying meal.
FAQ:
Q: Can I use a different cut of beef?
A: While chuck roast is ideal, you can use brisket or round roast. Cooking times may vary slightly.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can use a Dutch oven in a 325°F (165°C) oven for about 3-4 hours.
Q: How long does this pot roast keep in the refrigerator?
A: Properly stored in an airtight container, it will last 3-4 days in the refrigerator.
Q: Can I freeze leftovers?
A: Yes, you can freeze the pot roast for up to 3 months. Thaw in the refrigerator before reheating.
