Here’s a classic slow cooker pot roast recipe that’s tender and flavorful:
Slow Cooker Pot Roast Recipe
Ingredients:
- 3-4 lb beef chuck roast
- 2 tablespoons vegetable oil
- Salt and black pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup beef broth
- 1 cup red wine (optional, or use additional beef broth)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
Instructions:
- Prepare the Roast:
- Pat the beef chuck roast dry with paper towels. Season all sides generously with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
- Sear the Roast:
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the roast and sear on all sides until browned, about 4-5 minutes per side. This step helps to develop rich flavor and texture. After searing, transfer the roast to the slow cooker.
- Prepare the Vegetables:
- In the same skillet used for searing, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Stir in the tomato paste and cook for 1-2 minutes until the paste darkens slightly. This adds depth of flavor to the dish.
- Deglaze the Skillet:
- Pour in the red wine (or additional beef broth if not using wine) and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the mixture to simmer for 2-3 minutes to reduce slightly.
- Assemble the Slow Cooker:
- Add the seared roast to the slow cooker. Arrange the carrots and potatoes around the roast. Pour the beef broth and deglazed wine mixture over the roast and vegetables. Add Worcestershire sauce and bay leaf.
- Cook the Roast:
- Cover the slow cooker and set it to low. Cook for 8-10 hours, or until the meat is fork-tender and easily shreds. The long, slow cooking process allows the flavors to meld and the meat to become incredibly tender.
- Finish and Serve:
- Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before slicing or shredding. Discard the bay leaf. If desired, you can thicken the gravy by transferring the cooking liquid to a saucepan, bringing it to a simmer, and whisking in a slurry of cornstarch and water until it reaches your desired consistency.
- Serve:
- Slice or shred the roast and serve it with the cooked carrots and potatoes. Spoon some of the gravy over the top for a delicious, comforting meal.
Tips:
- For added flavor, you can add a splash of balsamic vinegar to the gravy.
- If you prefer a thicker gravy, mix 1-2 tablespoons of cornstarch with an equal amount of water, and stir into the simmering liquid. Cook until thickened.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Enjoy your flavorful and tender slow cooker pot roast!