Slow Cooker Pot Roast: The Ultimate Comfort Food Recipe
Introduction to Slow Cooker Pot Roast
Pot roast is a classic dish that warms the heart and fills the belly. It’s the perfect meal for a family gathering or a cozy Sunday dinner. With a slow cooker, you can achieve tender, flavorful beef without spending hours in the kitchen. This recipe combines a savory blend of herbs, fresh vegetables, and juicy beef to make a delightful dish that everyone will love. Let’s dive into this easy-to-follow pot roast recipe that will have your taste buds dancing!
A Personal Story Behind My Slow Cooker Pot Roast Journey
Growing up, I remember my grandmother making pot roast every Sunday. The aroma would fill the house, inviting everyone to gather around the table. It was always a feast, complete with laughter and stories shared over the meal. This recipe is a tribute to those cherished moments and a way to bring that same warmth into my home. I hope it brings you as much joy as it has brought me!
What Makes This Slow Cooker Pot Roast Recipe Special?
This pot roast recipe stands out because of its simplicity and the incredible flavors that develop during the slow cooking process. The combination of fresh herbs like thyme and rosemary infuses the meat with a depth of flavor, while the vegetables soak up the savory broth. With minimal prep time and maximum flavor, this dish is perfect for busy weeknights or special occasions. Plus, the slow cooker does all the work, allowing you to relax while dinner cooks itself!
The Full Slow Cooker Pot Roast Recipe
Ingredients
- 1 1/2 tablespoons olive oil, divided
- 1 (3-pound) beef chuck roast
- Salt and pepper, to taste
- 1 medium yellow onion, halved and sliced
- 5 garlic cloves, minced
- 1 1/4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh rosemary, minced
- 2.5 pounds small Yukon Gold potatoes
- 5 medium carrots, peeled and cut into 1-inch pieces
- 2 1/2 tablespoons cornstarch mixed with 3 tablespoons beef broth (optional, for thickening gravy)
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the roast dry with paper towels and season with salt and pepper.
- Sear the roast in the pot until browned on both sides, about 4-5 minutes per side. This step adds flavor, so don’t skip it! Transfer the roast to the slow cooker.
- Add the remaining 1/2 tablespoon of olive oil to the pot. Sauté the onion for 2 minutes until soft, then add the garlic and sauté for an additional 30 seconds until fragrant.
- Pour the onion mixture over the roast in the slow cooker.
- Return the pot to heat, pour in the beef broth, Worcestershire sauce, thyme, and rosemary. Cook for about 15 seconds to scrape up the browned bits from the bottom of the pot. This will enhance the flavor of your broth. Remove from heat.
- Layer the potatoes and carrots over the onion layer in the slow cooker. Pour the beef broth evenly over the top and season with salt and pepper.
- Cover the slow cooker and cook on low heat until the roast and vegetables are tender, about 8-9 hours.
- Once cooked, remove the roast and vegetables. Shred the roast (discard fat) and cut the potatoes if desired.
- If you want to thicken the broth into gravy, pour the broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk the cornstarch with 3 tablespoons of beef broth, then pour into the saucepan. Bring to a simmer, stirring constantly, and let it simmer for 30-60 seconds until thickened.
- Plate the roast and vegetables, pour the gravy over the top, and sprinkle with parsley for a fresh touch.
Serving Suggestions and Variations for Slow Cooker Pot Roast
This slow cooker pot roast can be served with a variety of sides. Consider pairing it with crusty bread to soak up the delicious gravy, or serve it alongside a fresh salad for a lighter option. You can also modify the vegetables based on what you have on hand; parsnips or sweet potatoes make great additions. For a twist, try adding a splash of balsamic vinegar for a touch of sweetness!
Frequently Asked Questions About Slow Cooker Pot Roast
Can I use a different cut of beef?
Yes, while chuck roast is ideal for its marbling and tenderness, you can also use brisket or round roast.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
Can I freeze pot roast?
Absolutely! Freeze the cooled pot roast in a freezer-safe container for up to 3 months. Thaw it in the refrigerator before reheating.
Can I make this recipe without a slow cooker?
Yes! You can make this pot roast in an oven. Follow the same steps but cook in a covered Dutch oven at 325°F for about 3-4 hours.
Slow Cooker Pot Roast
Equipment
- Slow Cooker Use a 6-quart or larger slow cooker for this recipe.
Ingredients
Main Ingredients
- 1.5 tablespoons olive oil divided
- 3 pounds beef chuck roast
- 1 medium yellow onion halved and sliced
- 5 cloves garlic minced
- 1.25 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- 2.5 pounds Yukon Gold potatoes
- 5 medium carrots peeled and cut into 1-inch pieces
- 2.5 tablespoons cornstarch mixed with 3 tablespoons beef broth (optional, for thickening gravy)
- 2 tablespoons fresh parsley chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the roast dry with paper towels and season with salt and pepper.
- Sear the roast in the pot until browned on both sides, about 4-5 minutes per side. Transfer the roast to the slow cooker.
- Add the remaining 1/2 tablespoon of olive oil to the pot. Sauté the onion for 2 minutes, then add the garlic and sauté for an additional 30 seconds.
- Pour the onion mixture over the roast in the slow cooker.
- Return the pot to heat, pour in the beef broth, Worcestershire sauce, thyme, and rosemary. Cook for about 15 seconds to scrape up the browned bits from the bottom of the pot. Remove from heat.
- Layer the potatoes and carrots over the onion layer in the slow cooker. Pour the beef broth evenly over the top and season with salt and pepper.
- Cover the slow cooker and cook on low heat until the roast and vegetables are tender, about 8-9 hours.
- Remove the roast and vegetables. Shred the roast (discard fat) and cut the potatoes if desired.
- If you want to thicken the broth into gravy, pour the broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk the cornstarch with 3 tablespoons of beef broth, then pour into the saucepan. Bring to a simmer, stirring constantly, and let it simmer for 30-60 seconds.
- Plate the roast and vegetables, pour the gravy over the top, and sprinkle with parsley.