Why Make This Recipe
Slow-Cooker Pot Roast is the perfect meal for busy families or anyone looking for a comforting dish with minimal effort. The slow cooking method allows the beef to become incredibly tender, soaking up all the flavors from the vegetables and seasonings. This hearty meal not only warms the heart but also fills the belly, making it ideal for dinner gatherings or cozy nights at home.
How to Make Slow-Cooker Pot Roast
Ingredients:
- 3.5 lb. beef chuck roast
- 4 1/2 tsp. Kosher salt, divided
- Freshly ground black pepper
- 1 Tbsp. neutral oil
- 3/4 cup low-sodium beef broth
- 2 Tbsp. tomato paste
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. cornstarch
- 1 lb. small potatoes, scrubbed and halved
- 3 carrots, peeled and cut crosswise into 2-inch pieces
- 1 medium yellow onion, cut into 1/2 inch wedges
- 4 garlic cloves
- 1 rosemary sprig
Directions:
- First things first, season the beef all over with 3 1/2 teaspoons of salt and a sprinkle of black pepper. In a large skillet over medium-high heat, heat the oil and cook the beef until it’s beautifully browned on one side, about 3 minutes. Flip it over and give the other side the same treatment for another 3 minutes. Once browned, transfer the beef to a plate.
- In your slow cooker, whisk together the beef broth, tomato paste, Worcestershire sauce, and cornstarch. Toss in the halved potatoes, chopped carrots, onion wedges, garlic cloves, and the fresh rosemary. Season everything with the remaining 1 teaspoon of salt and a few more grinds of black pepper.
- Nestle the browned beef right into the mix of vegetables. Cover it all up and let it work its magic. Cook on High for about 5 hours or Low for about 8 hours, until that beef is fork-tender.
- When you’re ready to feast, carefully transfer the roast to a platter and slice it thinly against the grain. Dish up the luscious veggies next to it, and don’t forget to skim off any excess fat from the juices left in the slow cooker. Drizzle those juices generously over the beef. Serve warm and enjoy every bite!
How to Serve Slow-Cooker Pot Roast
Serve the pot roast with its juicy vegetables on a large platter. Add some crusty bread or rolls on the side for dipping into the flavorful juices. It’s a perfect dish for sharing with family and friends.
How to Store Slow-Cooker Pot Roast
If you have leftovers, let the pot roast cool down to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just be sure to seal it well to prevent freezer burn.
Tips to Make Slow-Cooker Pot Roast
- For extra flavor, you can add a splash of red wine to the slow cooker.
- Add more root vegetables like parsnips or turnips for a different twist.
- Make sure to sear the beef properly. Browning it adds depth of flavor to the dish.
Variation
Feel free to use different cuts of meat if you prefer, like a brisket or round roast. You can also switch up the seasonings or vegetables based on what you have on hand.
FAQs
1. Can I make this pot roast without a slow cooker?
Yes, you can cook it in a Dutch oven or a covered pot in the oven at a low temperature (around 300°F) for several hours.
2. What should I serve with pot roast?
Traditional sides include mashed potatoes, steamed vegetables, or a simple green salad.
3. How do I know when the pot roast is done?
The pot roast is done when it’s fork-tender, meaning you can easily pull it apart with a fork. Cooking times may vary based on the size of the roast and the heat setting of your slow cooker.