Description
A rich and flavorful slow cooker pot roast, perfect for a hearty meal.
Ingredients
Scale
- 1 1/2 Tbsp olive oil, divided
- 1 (3 lb) chuck roast
- Salt and freshly ground black pepper
- 1 medium yellow onion, peeled, halved and cut into thick slices
- 5 garlic cloves, minced (1 1/2 Tbsp)
- 1 1/4 cups beef broth
- 2 tsp Worcestershire sauce
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- 2.5 lbs small Yukon gold potatoes, left whole
- 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
- 2 Tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Sear the Roast: Start by searing the roast in a hot skillet with 1 Tbsp of olive oil. You want a nice brown crust forming on the outside, which enhances flavor and locks in moisture. Ensure the heat is high enough to achieve a golden color; otherwise, skip this step and use medium-high heat.
- Add Ingredients to Cooker: Place the seared roast into your slow cooker, then arrange the chopped vegetables around it. This adds flavor and creates a visually appealing dish. Be careful not to overfill the cooker, as this can lead to uneven cooking.
- Season Generously: Sprinkle salt and freshly ground black pepper all over the roast and vegetables. It is important to season well for rich flavor; do not be afraid to add enough salt and pepper, as under-seasoning can result in blandness.
- Cover & Set Timer: Cover the slow cooker with its lid and set it to low heat. After a click, it will start cooking. Allow it to cook for about eight hours without peeking, as lifting the lid will release heat.
- Whisk Cornstarch Mixture: Near the end of the cooking time, mix cornstarch with 3 Tbsp of beef broth in a small bowl until smooth. This mixture will give you a thicker gravy. Once the roast is finished cooking, stir this mixture into the cooking liquid and whisk well to avoid lumps.
- Serve & Enjoy: Once everything is tender and flavorful, serve the pot roast. The meat should shred easily and the vegetables will complement it perfectly. The gravy should have a rich color; however, if you are counting carbs, you may wish to leave the cooking liquid behind.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers can be frozen in an airtight container for up to 3 months.
- Expert Tips: Sear the roast beforehand to lock in moisture, improving tenderness. For robust flavors, use fresh vegetables. If the roast is not tender after cooking, check to ensure you used a chuck roast and cooked it on low heat for the entire duration. If the gravy is too thin, add the cornstarch mixture after cooking. For vegetables that turn out mushy, use thicker carrots and keep the potatoes whole.
- Serving Suggestions: Pair with a side salad for freshness or steamed asparagus for added color and texture. Complement the meal with homemade bread to soak up the tasty gravy.
- Recipe Variations: Consider adding 1/2 cup red wine for extra depth or incorporating parsnips for a different flavor profile. Experiment with herbs like oregano or basil as alternative non-fresh options.
- Ingredient Notes: Choose a chuck roast with marbling for optimal juiciness. For the best flavor, pick firm vegetables and avoid ones with soft spots.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 453mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 156mg