The best comfort food is the Slow Cooker Pot Roast Recipe 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 Slow Cooker Pot Roast Recipe 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!
On top of the marble, a white oval serving tray has a slow cooker pot roast with potatoes and carrots.
Pot Roast Cooked Slowly
(most print)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 Slow Cooker Pot Roast Recipe, 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
(most print)- Chuck roast: I prefer using a wider, shorter roast in this case so that the bed of veggies may simply be placed on top.
- Olive oil is used to sauté the aromatics and brown the roast.
- Season the roast with salt and pepper; too little salt can make it taste a touch bland.
- Yellow onion: I like to sauté the onions to remove the raw bite before putting them in the slow cooker. After cooking, I prefer to remove the onion pieces because they do go mushy, but you are free to keep them if you choose.
- Use fresh garlic for the finest flavor in this recipe. If you detest mincing, use a garlic crusher.
- Even though it’s advised against using canned beef broth in this recipe, chicken broth just doesn’t seem appropriate. I find the flavor to be quite good.
- Fresh thyme, rosemary, and parsley are excellent in this recipe, but if you don’t want to pay more, use only 1/3 of the dry herbs recommended.
- Red potatoes will also work well here, as well as Yukon gold potatoes (sometimes known as golden potatoes). I just like the yellow more since it is more enticing.
- Thicker carrots are ideal for this recipe since they won’t become mushy throughout the lengthy cooking process.
- Cornstarch is an optional yet recommended ingredient for the best outcomes. A broth that almost has the viscosity of water is transformed into a properly thickened gravy that adheres to the meat and veggies.
How to Make the Best Crock Pot Pot Roast
- To a slow cooker, add a browned roast: 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.
- Roast in the pot for 4 to 5 minutes per side, or until browned on both sides. Place the meat in the slow cooker.
- Add the last 1/2 tbsp of olive oil to the saucepan and sauté the aromatics before layering them over the roast. 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.
- Use those browned bits wisely: Re-heat the saucepan, add the beef stock, Worcestershire, thyme, and rosemary, and cook for approximately 15 seconds, just long enough to scrape up the browned pieces from the bottom of the pot. This will give the broth a rich flavor. Take the saucepan off the heat.
Slow Cooker Pot Roast Recipe and carrots are layered over the onion layer in the slow cooker. Beef stock is then evenly poured over the top, and salt and pepper are added.
Simmer low and slow: Cover the slow cooker and cook on low heat for 8 to 9 hours, or until the roast and veggies are cooked.
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:
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.
Place the roast and veggies on a plate, top with gravy, and garnish with parsley.
Pot roast in a white crockpot for slow cooking.
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 Slow Cooker Pot Roast Recipe, 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
Instructions
- 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.
- Roast in the pot for 4 to 5 minutes per side, or until browned on both sides. Place the meat in the slow cooker.
- 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.
- 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.
- 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.
- For 8 to 9 hours, simmer the roast and vegetables in a covered slow cooker over low heat.
- Cut potatoes if preferred, remove the roast and veggies, shred the roast (and discard the fat), and serve.
- 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.
- 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.