Description
Hearty slow cooker pot roast brings comfort to dinner tables with tender, melt-in-your-mouth beef and rich, savory gravy. Families will savor this classic dish that delivers maximum flavor with minimal effort, making weeknight meals a delightful experience.
Ingredients
Scale
Main Protein:
- 3.4 pounds (1.52 kg) beef chuck roast (or shoulder roast)
Seasoning and Herbs:
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cloves garlic, minced
Vegetables and Liquid:
- 4 medium carrots, cut into chunks
- 3 large potatoes, cut into chunks (Yukon gold or russet)
- 1 large onion, sliced
- 2 celery stalks, chopped
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, or use extra broth)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch (for thickening, optional)
- 1 tablespoon cold water (for slurry, optional)
Instructions
- Infuse the beef roast with a robust blend of salt, pepper, garlic powder, onion powder, thyme, and rosemary, massaging the spices thoroughly into the meat’s surface.
- Heat olive oil in a heavy skillet over medium-high flame and quickly sear the roast on all sides, developing a rich caramelized exterior that enhances the overall flavor profile.
- Create a flavorful base in the slow cooker by layering chopped potatoes, carrots, and sliced onions, forming a nutritious vegetable foundation.
- Carefully position the seared roast atop the vegetable bed, ensuring even distribution.
- Whisk together beef broth, Worcestershire sauce, and tomato paste in a separate bowl, creating a complex liquid mixture that will tenderize and flavor the meat.
- Gently pour the seasoned liquid over the roast and vegetables, ensuring complete coverage.
- Secure the slow cooker lid and allow the roast to simmer on low temperature for 8-10 hours, or alternatively on high for 5-6 hours, until the meat becomes exceptionally tender and easily separates with minimal pressure.
- Remove the roast and vegetables from the cooking liquid, preparing for sauce creation.
- Blend cornstarch with water to form a smooth slurry, then integrate into the remaining cooking juices to develop a luxurious, velvety gravy.
- Cook the gravy on high heat for 5-10 minutes, stirring consistently until it reaches desired thickness.
- Delicately shred the pot roast using two forks, ensuring tender, succulent pieces.
- Plate the shredded meat alongside the roasted vegetables, generously drizzling with the rich gravy.
- Optional: Sprinkle freshly chopped parsley for a vibrant garnish and added freshness.
- For a low-carb variation, substitute potatoes with alternative vegetables like celery, zucchini, or green beans.
Notes
- Select chuck roast or brisket for maximum tenderness and marbling, ensuring a moist and flavorful result.
- Searing meat before slow cooking develops rich, complex caramelized flavors through the Maillard reaction, intensifying overall taste profile.
- Cutting vegetables uniformly helps them cook evenly and prevents some pieces from becoming mushy while others remain undercooked.
- Using a mixture of fresh herbs like thyme and rosemary instead of dried versions can elevate the dish’s aromatic complexity and brightness.
- Prep Time: 15 minutes
- Cook Time: 8-9 hours (low) or 4-5 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg