Slow Cooker Pot Roast

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🥘 Slow Cooker Pot Roast

⭐ Description

Slow Cooker Pot Roast is a classic comfort meal made with tender beef roast, hearty vegetables, and rich gravy—all slow-cooked to perfection. This dish requires minimal prep and delivers fall-apart tenderness with deep, savory flavor. Ideal for busy weeknights or cozy weekends.

🍽️ Servings

Serves: 6
Prep Time: 15 minutes
Cook Time: 8 hours (low) or 4–5 hours (high)

🧾 Ingredients

For the Roast

  • 3–4 lb chuck roast

  • 2 tbsp olive oil

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 medium onion, sliced

  • 4 cloves garlic, minced

  • 4 large carrots, cut into chunks

  • 1 lb baby potatoes (or halved yellow potatoes)

  • 3 cups beef broth (or 1 cup broth + 1 cup red wine + 1 cup water)

  • 2 tbsp Worcestershire sauce

  • 2 tsp dried thyme

  • 2 tsp dried rosemary

  • 2 bay leaves

Optional Gravy Thickener

  • 2 tbsp cornstarch + 2 tbsp cold water (slurry)

🥄 Instructions

1. Season and Sear the Roast (Recommended)

  1. Pat the roast dry.

  2. Season with salt, pepper, and garlic powder.

  3. Heat oil in a skillet over medium-high heat.

  4. Sear each side for 2–3 minutes until browned.

    • This adds rich flavor but can be skipped for convenience.

2. Layer the Slow Cooker

  1. Add onions and garlic to the bottom of the slow cooker.

  2. Place the seared roast on top.

  3. Add carrots and potatoes around the roast.

3. Add Liquids and Seasonings

  1. Pour in beef broth (or broth + wine).

  2. Add Worcestershire sauce, thyme, rosemary, and bay leaves.

4. Cook

  • Low: 8–10 hours

  • High: 4–5 hours
    The roast is done when it easily shreds with a fork.

5. Make the Gravy (Optional)

  1. Remove roast and veggies.

  2. Whisk cornstarch slurry into the remaining liquid.

  3. Cook on high for 5–10 minutes until thickened.

6. Serve

Plate meat and vegetables, then spoon gravy on top.

📝 Notes

  • Chuck roast is best for slow cooking because its marbling becomes melt-in-your-mouth tender.

  • You can use Yukon gold, baby reds, or russet potatoes (cut larger so they don’t get mushy).

  • For deeper flavor, add 1 cup of red wine.

  • If you prefer a more vegetable-forward dish, add celery or mushrooms.

💡 Tips for Success

  • Don’t skip searing unless you need a fast prep—it builds flavor.

  • Cut vegetables large so they don’t turn mushy after long cooking.

  • Use low heat for best results—it makes the roast more tender.

  • Strain the gravy for a smoother finish.

  • Add fresh herbs at the end for brightness.

🍴 Nutritional Info (Approx. per serving)

Based on a 6-serving roast with gravy:

  • Calories: 480

  • Protein: 42 g

  • Fat: 24 g

  • Carbohydrates: 29 g

  • Fiber: 4 g

  • Sugar: 4 g

  • Sodium: 780 mg

(Values vary based on ingredients and portion size.)

🌟 Benefits of Slow Cooker Pot Roast

  • High in protein, supporting muscle repair and energy.

  • Rich in vitamins and minerals, especially iron, potassium, and B-vitamins.

  • Convenient “set-it-and-forget-it” meal with minimal prep.

  • Family-friendly and budget-friendly.

  • Balanced meal in one pot, including meat, vegetables, and broth.

❓ Q & A

Q1: Can I use a different cut of beef?

A: Yes! Brisket, bottom round, or rump roast work, but may be slightly less tender than chuck roast.

Q2: Can I make this ahead of time?

A: Absolutely. It tastes even better the next day as flavors deepen.

Q3: Can I freeze pot roast?

A: Yes. Freeze meat, veggies, and gravy in airtight containers for up to 3 months.

Q4: How do I prevent vegetables from getting mushy?

A: Add them halfway through cooking OR cut them into large chunks.

Q5: What can I serve with pot roast?

A: Mashed potatoes, crusty bread, salad, or buttered noodles.

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