Crock Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
8 people
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Calories
564 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Roast
Description
Crock Pot Roast begins with selecting a chuck roast, which is well suited for slow cooking due to its connective tissue and marbling that break down during long cooking. The roast is rubbed with a blend of brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper and lightly dusted with flour, then seared in olive oil to develop a browned crust that adds depth to the final dish.
The browned roast is transferred to a slow cooker along with a gravy mixture that combines beef and chicken broth, a bouillon cube, soy sauce, and powdered seasonings. Potatoes and carrots are arranged around the meat, absorbing the flavors as everything cooks slowly until the meat is fork-tender and the vegetables are soft.
For finishing, a cornstarch slurry is used to thicken the cooking juices into a smooth gravy, and optional Kitchen Bouquet sauce adds a darker color and deeper seasoning. Including butter at the end adds richness. The result is a dish suitable for family meals featuring tender meat, flavorful gravy, and hearty vegetables.
Notes recommend using chuck roast for best results but mention rump roast and bottom rounds as alternatives. Potatoes can be cut to uniform sizes or left whole if small. Red or Yukon Gold potatoes are good substitutes. This recipe is featured in The Cozy Cookbook (page 89).
Ingredients
- 3-4 lb. chuck roast see notes for other cut options
- 2 tablespoons flour
- 4 tablespoons olive oil
Meat Seasoning:
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Gravy:
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce can sub Worcestershire, low sodium
Sides:
- 2 ¼ lbs. baby potato see notes
- 2 lbs. carrot cut into halves or thirds, whole
For the End:
- 3 tablespoons corn starch + 3 tablespoons cold water
- 2-3 Kitchen Bouquet browning and seasoning sauce optional: gives it a darker color, drops
- 1 Tablespoon butter cold unsalted
Instructions
- Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
- Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
- Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.
- Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
- Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
- Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.
- Cook on high for 5-6 hours or on low for 8-10 hours.
- Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.
Prepare the Gravy
- Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.
- Bring the juices to a boil. Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate.
- Decrease heat to low and simmer until ready to serve. It will continue to thicken. Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is preferred. Swirl in 1 tbsp. cold butter prior to serving.
- Season carrots/potatoes with salt and pepper if desired and serve!
Notes
- Chuck roast is the preferred cut, with rump roast and bottom rounds as alternatives.
- Cut potatoes into halves or thirds of uniform size for even cooking; small potatoes can be left whole.
- Red potatoes or Yukon Gold potatoes work well as substitutes.
- This recipe is included in The Cozy Cookbook on page 89.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 41g | 14% |
| Protein | 38g | 76% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 992mg | 41% |
| Potassium | 1555mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 19211IU | 384% |
| Vitamin C | 34mg | 38% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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