Slow Cooker Pot Roast

The savory champion of simple, tender and delicious family dinners. Leftovers create the simplest sandwiches ever!

For this direction affirmative, you ought to brown this heavily seasoned roast on the stove prime before swing it within the slow cooking utensil. This step helps build a a lot of advanced flavor and people crusty bits of beef ar thus smart. 

Slow Cooker Pot Roast
Slow Cooker Pot Roast

Chuck roasts that ar cooked before slow change of state ar a lot of tender, if that’s even attainable. Searing enhances the flavour thus don’t skip this easy step, it solely takes a number of minutes for every facet. The cooked roast is place within the slow cooking utensil, then coated and stewed for concerning eight hours on low.

If you don’t need to use the slow cooking utensil, this direction is well tailored mistreatment the kitchen appliance technique. Place the roast and vegetables in a very Dutch kitchen appliance and bake at three50F degrees for concerning a pair of 1/2 or 3 hours looking on the scale of the roast.

Slow Cooker Pot Roast

For the roast:

  • 2 teaspoons blended season salt or Mrs. Dash
  • 2 cups beef broth or beef stock
  • 1/2 cup dry red wine
  • 1 chuck roast
  • 2 teaspoons vegetable oil or olive oil
  • 1 teaspoon Worcestershire sauce
  • 5 or 6 sprigs of fresh thyme
  • 3 whole large potatoes peeled and halved
  • 3 large carrots peeled and cut into chunks
  • 2 sweet onions peeled and cut in half
  • salt and pepper to taste
  • 3 cloves garlic peeled and halved
  • 2 bay leaves
  • parsley leaves for garnish

for the gravy:

  • 1 tablespoon cornstarch mixed with 1/4 cup cold water more or less for desired thickness
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste


  1. Pat the roast dry with paper towels. Heavily season both sides of the chuck roast with your favorite seasoning blend. Heat a large skillet over medium-high heat and add the oil. Once heated, add the roast and brown well on both sides. Transfer the roast to the slow cooker and turn on low. Set the timer for 8 hours.
  2. Add the beef broth or stock, red wine and 1 teaspoon Worcestershire sauce to the slow cooker. Add the garlic, bay leaves and thyme to the broth around the roast.
  3. Add the vegetables to the slow cooker stacking them on top of the roast. Cover and simmer on low for 8 hours, or on high for 4 hours. Halfway through cooking, move the vegetables to the edges so the potatoes and carrots are in the broth if possible. Cook until the beef and vegetables are tender.
  4. Remove the roast and vegetables to a platter. Tent with foil and keep warm while preparing the gravy.
  5. Strain the remaining beef juices into a medium saucepan. Discard the solids such as the bay leaves, garlic and thyme. Bring the broth to a boil over medium heat. In a small measuring cup mix together the cornstarch and water until smooth. Slowly drizzle the slurry into the beef broth stirring constantly. Allow the gravy to simmer and reduce slightly, uncovered for 10 minutes. Remove from the heat and add the Worcestershire sauce. Check the seasoning and add salt and pepper as desired. 

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