Slow Cooker Pot Roast
Slow Cooker Pot Roast is a classic dish that many families enjoy. It’s hearty, flavorful, and perfect for a cozy dinner. Using a slow cooker makes this recipe simple and hands-off, allowing the meat to become tender while you go about your day.
Why Make This Recipe
Making Slow Cooker Pot Roast is a great idea for several reasons. First, it’s a one-pot meal that includes meat and vegetables, saving you from extra clean-up. Second, the slow cooking process infuses rich flavors into the meat and veggies, creating a delicious gravy. Finally, it’s a dish that is satisfying and warms you up on cold days.
How to Make Slow Cooker Pot Roast
Ingredients:
- 3-4 lb. Chuck Roast
- 2 tablespoons flour
- 4 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low sodium soy sauce
- 2 1/4 lbs. baby potatoes
- 2 lbs. whole carrots
- 3 tablespoons corn starch
- 3 tablespoons cold water
- 2-3 drops Kitchen Bouquet (optional)
- 1 tablespoon cold unsalted butter
Directions:
- Season the chuck roast with salt, pepper, and flour.
- Heat olive oil in a skillet over medium-high heat and sear the roast until browned on all sides.
- Transfer the roast to a slow cooker.
- Add all the seasonings (brown sugar, garlic powder, onion powder, chili powder, paprika) over the roast.
- Pour the chicken broth, beef broth, and soy sauce around the meat.
- Add the potatoes and carrots to the slow cooker.
- Cover and cook on low for 8-10 hours or high for 4-6 hours.
- When ready, remove the roast and vegetables.
- To make the gravy, mix cornstarch with cold water and stir into the remaining liquid in the slow cooker, cooking until thickened.
- Serve the pot roast with gravy over vegetables.
How to Serve Slow Cooker Pot Roast
Serve Slow Cooker Pot Roast with the cooked potatoes and carrots on a plate. Spoon some of the thickened gravy over the meat and vegetables for extra flavor. You can also pair it with crusty bread or a side salad for a full meal.
How to Store Slow Cooker Pot Roast
If you have leftovers, let the pot roast cool down completely before storing it. Place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze the leftovers for up to 3 months. To reheat, place in a pot on the stove or use the microwave until warmed through.
Tips to Make Slow Cooker Pot Roast
- For extra flavor, try marinating the roast overnight with the seasonings.
- Make sure to sear the roast well for a delicious crust.
- Use a meat thermometer to check that the roast is cooked to an internal temperature of at least 145°F.
- If you want a thicker gravy, add more cornstarch mixed with water.
Variation
You can customize your Slow Cooker Pot Roast by adding different vegetables like green beans or turnips. You can also experiment with different seasonings, such as rosemary or thyme, to give it your personal touch.
FAQs
1. Can I use a different cut of meat?
Yes, you can use other cuts like brisket or round roast, but cooking times may vary.
2. Is it necessary to sear the meat?
Searing is not required but adds a nice flavor and color to the roast.
3. Can I cook it on high if I don’t have enough time?
Yes, you can cook the pot roast on high for 4-6 hours if you’re short on time.
4. Can I add other vegetables?
Yes, feel free to add other vegetables like parsnips or celery. Adjust the cooking time if you add larger pieces.
5. How do I know when my pot roast is done?
The roast is done when it is fork-tender and easy to shred. A meat thermometer should read at least 145°F.
