🍖 Classic Slow Cooker Pot Roast
🕒 Cook Time: 8–10 hours (low) or 4–5 hours (high)
🍽️ Serves: 6
📝 Ingredients:
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1 (3–4 lb / 1.4–1.8 kg) chuck roast (or brisket/shoulder)
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Salt & freshly cracked black pepper
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2 tbsp olive oil
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4–5 carrots, peeled and cut into chunks
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4 potatoes, peeled and quartered (Yukon Gold or red work best)
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1 large onion, thickly sliced
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3 cloves garlic, minced
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2 cups beef broth
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2 tbsp tomato paste (optional, for richness)
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
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Fresh parsley, for garnish (optional)
👩🍳 Instructions:
1️⃣ Sear the Meat (optional but recommended):
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Pat roast dry, then season generously with salt and pepper.
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Heat oil in a large skillet over medium-high heat.
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Sear roast on all sides until nicely browned (about 3–4 minutes per side).
2️⃣ Layer in the Slow Cooker:
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Add carrots, potatoes, and onion to the bottom of the slow cooker.
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Place seared roast on top of the vegetables.
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Add garlic, thyme, rosemary, and bay leaves.
3️⃣ Mix & Pour Sauce:
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In a bowl or measuring cup, mix beef broth, Worcestershire, and tomato paste.
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Pour over the roast and veggies.
4️⃣ Cook:
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Cover and cook on LOW for 8–10 hours (best for tenderness)
or HIGH for 4–5 hours, until the meat is fork-tender.
5️⃣ Finish:
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Remove bay leaves. Taste and adjust seasoning.
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Shred the roast or slice against the grain. Serve with vegetables and a ladle of broth.
🥣 Optional Gravy:
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Transfer 2 cups of the cooking liquid to a saucepan.
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Simmer and whisk in a slurry (1 tbsp cornstarch + 2 tbsp cold water) until thickened.
🍽️ Serving Ideas:
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Over mashed potatoes, buttered noodles, or with crusty bread
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Leftovers make excellent sandwiches or beef stew
Want a wine-infused version, a Mexican twist, or one made with instant pot or Dutch oven instead? Let me know!