Comforting Slow Cooker Pot Roast

$- Chuck roast (3 to 4 pounds) - Carrots, cut into chunks (4 large) - Potatoes, cubed (4 medium) - Onion, quartered (1 large) - Garlic, minced (4 cloves) - Beef broth (2 cups) - Worcestershire sauce (2 tablespoons) - Soy sauce (1 tablespoon) - Dried thyme (2 teaspoons) - Dried rosemary (1 teaspoon) - Salt and pepper to taste - Cornstarch (2 tablespoons) - Water (2 tablespoons) Gather these ingredients for a great pot roast. The chuck roast gives a rich flavor. Use fresh veggies for great taste. The broth adds depth, while Worcestershire and soy sauce enhance it. Thyme and rosemary bring a lovely aroma. If you want thicker gravy, keep cornstarch and water handy. This mix will help create a smooth sauce. Remember, using quality ingredients makes all the difference. Enjoy the process of cooking and the delicious meal that follows! {{ingredient_image_1}} - First, season the chuck roast with salt and pepper on all sides. This step adds flavor. - Next, heat a large skillet over medium-high heat. Sear the roast for about 3-4 minutes on each side. This browning gives it a nice crust. - Once browned, transfer the roast into the slow cooker. - In the same skillet, add the chopped onions and minced garlic. Cook these for about 2 minutes until they smell great. - Now, pour in the beef broth, Worcestershire sauce, and soy sauce. Scrape the bottom of the skillet to deglaze it. This step lifts the tasty bits from the pan. - Pour the aromatic mixture over the roast in the slow cooker. - Add the chopped carrots and cubed potatoes. Sprinkle in the dried thyme and rosemary. - Cover the slow cooker and set it to low for 8 hours or high for 4 hours. The meat should be fork-tender when it's done. - If you want a thicker gravy, mix cornstarch and water in a small bowl to create a slurry. - About 30 minutes before serving, add the slurry to the slow cooker and stir gently. This will help the gravy thicken nicely. - Once cooked, carefully remove the roast and vegetables from the slow cooker. Let them rest for about 10 minutes. - Slice the roast against the grain. Arrange it on a large serving platter with the carrots and potatoes. - Drizzle some of the gravy over the top and enjoy! For a pretty touch, sprinkle fresh parsley on the dish. To make a great pot roast, use a low and slow cooking method. This means cooking the meat at a low heat for a long time. It helps break down the tough fibers, making the roast tender. I recommend using a chuck roast. It has lots of flavor and is perfect for slow cooking. Adding extra herbs and spices can boost the taste. Try using bay leaves or a pinch of paprika for warmth. If you like it spicy, add some crushed red pepper. Adjust the salt and pepper to suit your taste. Always taste the gravy before serving to get it just right. When choosing a slow cooker, look for one with a large capacity. A 6-quart model works well for a pot roast. I also like to have a good knife for slicing the meat. A sturdy cutting board helps when prepping the veggies. These tools make the cooking process smooth and enjoyable. Pro Tips Choose the Right Cut: For the best flavor and tenderness, use a well-marbled cut like chuck roast. The fat will render during cooking, keeping the meat moist. Don't Skip the Sear: Searing the roast before adding it to the slow cooker enhances the flavor significantly by creating a rich brown crust. Add Vegetables Wisely: Layer the vegetables underneath the roast to ensure they absorb all the delicious juices and flavors from the meat. Rest Before Serving: Allow the roast to rest for at least 10 minutes after cooking. This helps the juices redistribute, resulting in a juicier, more flavorful roast. {{image_2}} You can change the root vegetables in this recipe. Instead of carrots, try parsnips or turnips. They add a nice twist to the flavor. You might also want to add seasonal veggies. In summer, zucchini and bell peppers work well. In fall, consider adding butternut squash or sweet potatoes. Each option can bring new tastes and textures to your pot roast. To boost the flavor, try making a red wine reduction sauce. This adds a rich taste that pairs well with the roast. You can also switch up the broth. Using chicken broth or a vegetable broth can change the flavor completely. Each broth brings its unique notes to the dish. If you need a gluten-free meal, use gluten-free sauces. There are great options for Worcestershire sauce and soy sauce. Check the labels to be sure. For those watching sodium, low-sodium broth works well. You can also skip the soy sauce or use a lower-sodium alternative. These simple swaps let everyone enjoy the dish without worry. To keep your pot roast fresh, cool it first. Then, place it in airtight containers. Store the roast and vegetables separately for best results. Use glass or plastic containers with tight lids. Label them with the date to track freshness. To freeze pot roast, slice it first. This helps it freeze more evenly. Place the slices in freezer bags. Remove as much air as you can. For gravy, use a separate container. Thaw the roast overnight in the fridge before reheating. To keep the roast moist, reheat it slowly. You can use the oven at 300°F. Add a splash of broth to the dish. Cover it with foil to trap moisture. For microwave reheating, use a microwave-safe dish. Place a damp paper towel over it to keep it juicy. Always check the temperature before serving. Cooking times vary based on the heat setting. On low, the pot roast takes about 8 hours. If you choose high, it cooks in about 4 hours. Both methods yield tender meat, just with different times. Yes, you can use frozen meat. However, it’s best to thaw it first for even cooking. If you cook from frozen, add an extra hour to your cooking time. Always check the meat's internal temperature for safety. Pot roast pairs well with many sides. Here are some great options: - Mashed potatoes - Steamed green beans - Roasted Brussels sprouts - Fresh salad These sides add color and balance to your meal. Check for tenderness. The meat should easily pull apart with a fork. Use a meat thermometer; it should read at least 145°F (63°C). If it’s not tender yet, give it more time to cook. In this article, we explored the key ingredients for a delicious slow cooker pot roast, from the meat to the veggies and seasonings. I shared step-by-step instructions to guide you through cooking. Tips and tricks help you achieve perfect tenderness and flavor. Plus, I discussed variations to suit your tastes and dietary needs. Finally, I covered storage info to keep your leftovers fresh. Enjoy creating your pot roast masterpiece! You’ll love the comforting taste it brings to your table.$

Comforting Slow Cooker Pot Roast

A hearty and flavorful pot roast cooked slowly in a slow cooker, perfect for a comforting meal.

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

3 to 4 pounds chuck roast
4 large carrots, cut into chunks
4 medium potatoes, cubed
1 large onion, quartered
4 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons dried thyme
1 teaspoon dried rosemary
to taste salt and freshly ground black pepper
2 tablespoons cornstarch (optional for thickening)
2 tablespoons water (optional for thickening)

Instructions

Begin by seasoning the chuck roast generously with salt and pepper on all sides.
In a large skillet over medium-high heat, sear the roast on all sides until browned. This should take about 3-4 minutes per side. Transfer the roast to the slow cooker once browned.
In the same skillet, add the onions and garlic, sautéing for about 2 minutes until fragrant. Then, pour in the beef broth, Worcestershire sauce, and soy sauce, scraping the bottom of the skillet to deglaze.
Pour the mixture over the roast in the slow cooker. Add in the carrots, potatoes, thyme, and rosemary.
Cover the slow cooker and set it to low for 8 hours or high for 4 hours, depending on your schedule. The meat should be fork-tender when ready.
If you would like a thicker gravy, mix the cornstarch and water in a small bowl to create a slurry. About 30 minutes before serving, add the mixture to the slow cooker and stir gently, allowing it to thicken.
Once cooked, remove the roast and vegetables from the slow cooker and let them rest for about 10 minutes.
Slice the roast against the grain and serve it on a platter alongside the carrots and potatoes, drizzling some of the gravy over the top.

Notes

Arrange the sliced roast in the center of a large serving platter, surrounded by potatoes and carrots. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with extra gravy in a small bowl on the side.

Keyword beef, pot roast, slow cooker