Making Slow Cooker Pot Roast Recipe, Its Instructions, And Ingredients

The best comfort food is pot roast made in a slow cooker(Slow Cooker Pot Roast). Even the pickiest eaters will be satisfied by this incredibly filling and savory supper.

This is a straightforward, down-home meal that will stick to your ribs, produced with simple, genuine ingredients.

Additionally, having it already prepared and cooked in the crock pot when you get home from a long day is the best!

Slow Cooker Pot Roast

Since I can remember, I’ve been making pot roast in the slow cooker. However, I was starting completely incorrectly.

Everyone has experienced the incredibly simple, lazy slow cooker roast that isn’t browned, but after you give it a shot, you’ll never go back!

Another error was using fake onion and garlic powder for the real stuff. Those have a place, but not in this. There is a lot of flavor from the fresh onion and garlic.

And have you ever tried a fresh herb-infused crock pot roast? It’s worth the investment because it’s so much better than dried. In some cases, you may even find them packaged in a mixed bag.

The vegetables come last but not least. I frequently used Russet potatoes and added them in cube form.

How does that ultimately work out? potato broth! Use Yukons, which are waxier, and leave the potatoes whole. You can either serve them whole or cut them up afterward; nobody will mind.

The specifics of the potato size won’t matter because everyone will be focused on enjoying every bite.

The best pot roast recipe is this one. Layers of rich, delicious flavor from straightforward ingredients.

Chuck roast, yellow potatoes, carrots, onions, garlic, herbs, Worcestershire, beef stock, garlic, and cornstarch are among the ingredients required for a crockpot pot roast.

Crock-pot Roasting Ingredients

• Chuck roast – I like to use a wider shorter roast here, then the bed of vegetables can just lay atop.
• Olive oil – for searing the roast and sautéing the aromatics.
• Salt and pepper – season roast with a fair amount of salt, otherwise it can taste a little flat.
• Yellow onion – I prefer to saute the onions before adding them to the slow cooker to remove the raw bite. Then I like to take the onion slices out after cooking since they do get mushy but leave them if you like.
• Garlic – be sure to use fresh garlic for the best flavor here. Use a garlic crusher if you hate mincing.
• Beef broth – I know they say not to use canned beef broth but chicken broth just doesn’t seem right here. I like the flavor just fine.
• Worcestershire sauce – if you don’t have this you can skip it. It just adds a little hint of depth.
• Fresh thyme, rosemary, and parsley – fresh herbs do taste best here but if you don’t want to pay the higher price use 1/3 the amount listed of dried herbs.
• Yukon gold potatoes (AKA yellow potatoes) – red potatoes will work great here as well. I just prefer the appetizing color of yellow.
• Carrots – thicker carrots work better here as they won’t get mushy with this lengthy cook time.
• Cornstarch – this is optional but preferred for best results. It turns a broth with an almost water-like consistency into a perfectly thickened gravy that clings to the meat and vegetables.

How To Make The Best Crock Slow Cooker Pot Roast

• Brown roast, add to slow cooker: Heat 1 Tbsp olive oil in a large pot over medium-high heat.
• Dab roast dry with paper towels, and season all over with salt and pepper.
• Sear roast in a pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to slow cooker.

• Saute aromatics, layer them over roast: Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute for 2 minutes, add garlic and saute for 30 seconds longer.
• Pour the onion mixture over the roast in the slow cooker.
• Make the most of those browned bits: Return the pot to heat, pour in beef broth, Worcestershire, thyme, and rosemary, and cook for about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot, this will add lots of flavor to the broth. Remove pot from heat.

 

• Layer vegetables into the slow cooker: Layer potatoes and carrots over the onion layer in the slow cooker, pour beef broth evenly over top then season with salt and pepper.
• Cook low and slow: Cover slow cooker and cook on low heat until roast and vegetables are tender about 8 – 9 hours.
• Remove roast and vegetables, shred roast, and cut up potatoes if desired.

How To Make Thicker Pot Roast Gravy

If I don’t have time, I don’t always thicken the broth, although I enjoy the richer gravy.

I’ve tried a variety of thickening techniques, but I think using cornstarch works best because it eliminates the need to add more oil (butter in the case of flour) and allows you to thicken after cooking.

It doesn’t thicken correctly and may leave a cornstarch or floury flavor if you try to thicken with flour or cornstarch right away. It’s. The gravy can be thickened as follows:

• Whisk cornstarch with 3 Tbsp beef broth then pours it into a saucepan. Bring to a simmer, stirring constantly, and let simmer for 30 – 60 seconds.
• Plate roast and vegetables, pour gravy over the top, and sprinkle with parsley.

Is It Possible To Use Another Cut Of Meat?

For this dish, chuck roast should always be used for the greatest results. It won’t be as tender as other roasts.

Do Baby Carrots Work?

Although I only use a bag of thick baby carrots, I have also prepared this using a bag of baby carrots. You understand what I mean.

All of us have seen those worthless, pencil-thin bags of baby carrots. Use the hearty thick ones; they taste better and can be found in the organic area.

Do You Allow Wine?

Along with the beef broth, you can also choose to add 1/2 cup of red wine to this dish.

Is High Heat Safe For Cooking?

Only low heat cooking is advised for the most delicate outcomes. I’ve tried cooking at a high temperature, but the results aren’t the same.

Will The Oven Work For Cooking It?

I presented a method for using an oven HERE.

On a white serving tray with parsley on top, shredded pot roast with potatoes and carrots.

What Supper Fixtures Go Best With Crock Pot Roast?

Since it is such a filling dish on its own, you don’t need anything more to accompany it, but if you like, serve it with a side salad, some steamed asparagus for a wonderful green color, or some buttered handmade bread.

Additional Delectable Slow Cooker Recipes You’ll Enjoy:

• stewed beef
• Chicken Prepared in a Rotisserie
• Ribs cooked slowly
• shredded pork
• Chili cooked slowly

Slow Cooker Pot Roast

The best comfort food is pot roast made in a slow cooker. Even the pickiest eaters will be satisfied by this incredibly filling and savory supper.

This is a straightforward, down-home meal that will stick to your ribs, produced with simple, genuine ingredients. Additionally, having everything prepared and cooked when you get home from a long day is the greatest.

6 servings

Prep

30 minutes

Cook

8 hours

8 hours 25 minutes to complete:

Ingredients for Slow Cooker Pot Roast

• divided 1 1/2 tbsp of olive oil
• One 3-pound chuck roast
• Freshly ground black pepper and salt
• 1 medium yellow onion, peeled, divided in half, and sliced thickly
• 5 minced garlic cloves (1 1/2 tablespoons)
• 1/fourth cup of beef broth
• Worcestershire sauce, two teaspoons
• 1 tablespoon fresh thyme minced
• 1 teaspoon freshly minced rosemary
• 2.5 pounds of tiny, entire Yukon gold potatoes
• 5 medium carrots, peeled and sliced into 1-inch pieces (approximately 1 lb).
• Optional: Combine 2 1/2 tablespoons cornstarch with 3 tablespoons beef broth to thicken the gravy.
• 2 Tbsp freshly chopped parsley

Instructions

1. In a big pot, warm 1 tablespoon of olive oil over medium-high heat. Rub roast with paper towels to remove excess moisture before salting and peppering it.
2. Roast in the pot for 4 to 5 minutes per side, or until browned on both sides. Place the meat in the slow cooker.
3. Add saucepan with remaining 1/2 tbsp of olive oil. Add the onion and cook for 2 minutes. Then add the garlic and cook for one more minute. Place roast in the slow cooker and top with onion mixture.
4. Restart the heat under the kettle, add the beef stock, Worcestershire, thyme, and rosemary, and cook for only 15 seconds so that the browned parts at the bottom may be scraped out. Get rid of the heat.
5. In a slow cooker, arrange potatoes and carrots on top of the onion layer. Then, equally distribute beef stock on top, and season with salt and pepper.
6. For 8 to 9 hours, simmer the roast and vegetables in a covered slow cooker over low heat.
7. Cut potatoes if preferred, remove the roast and veggies, shred the roast (and discard the fat), and serve.
8. Pour the slow cooker’s liquid through a fine mesh filter into a small saucepan if you want to thicken it and make gravy. Over medium-high heat, warm. Mix 3 tablespoons of beef stock and cornstarch before adding to a pot. Stirring continuously, bring to a simmer, and hold for 30 to 60 seconds.
9. Place the roast and veggies on a plate, top with gravy, and garnish with parsley.

Notes

*Thick carrots will work best in this situation. They won’t squish too much.

There should be 2 cups of liquid; if you need more, simply mix in a bit more beef broth to obtain the necessary amount.

**I like to measure first to ensure that I have the right amount so I can determine whether it will thicken properly. I also prefer to remove the excess fat from the liquid’s surface.

You may always dilute with a little broth if necessary or thicken with a little extra cornstarch/broth combination if you don’t want to measure first.