Pot Roast Crockpot Recipe
User Reviews
4.7
Pot Roast Crockpot Recipe
Description
Pot Roast Crockpot Recipe begins by browning a 3-pound chuck roast to develop a deep sear, which enhances the overall taste. Then, the roast is slow-cooked in a mixture of beef consommé, broth, Worcestershire sauce, and fragrant additions including diced onion, minced garlic, thyme, and bay leaves. Large carrot chunks are added to the pot, cooking alongside the meat to absorb the savory flavors and soften fully. After 4-6 hours on high, the roast becomes very tender, allowing it to be shredded or served in slices.
The resulting cooking liquid is separated from fat and thickened by blending softened butter with all-purpose flour, then mixing in hot broth to create a gravy. This glossy sauce accompanies the meat and vegetables, tying the dish together with a smooth consistency. The recipe also offers an alternative stovetop method using a Dutch oven and low oven heat.
This pot roast makes a hearty main course suitable for serving with the cooked carrots and onions or with mashed potatoes or bread to soak up the gravy. The slow cooking ensures fork-tender meat and flavorful vegetables without constant supervision.
The notes provide stovetop cooking instructions and suggest removing excess fat from the meat before shredding. The gravy is thickened on the stove using the butter-flour mixture for a rich finish. This flexibility allows cooks to adapt the recipe to their equipment and preferences.
Ingredients
- 2 tablespoons olive oil
- 3 lb. chuck roast sometimes referred to as a pot roast on the sticker
- salt to taste
- black pepper to taste
- 10.5 oz beef consomme 1 can
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 small onion diced
- 4 cloves garlic minced
- 5 prigs thyme or 1/2 teaspoon dried thyme leaves, fresh
- 2 bay leaf
- 2 pounds carrot cut into large chunks
- 2 tablespoons butter softened
- 2 tablespoons all-purpose flour
Instructions
- Remove roast from fridge, unwrap and dab with paper towels to remove any moisture. Let sit 45 minutes to an hour to bring to room temperature. Sprinkle generously with salt and pepper. Heat olive oil over medium high heat. Brown roast on all sides and transfer to crockpot.
- Cover with beef consommé, beef broth, Worcestershire sauce, carrots, onion, garlic, thyme, bay leaves, and salt and pepper if necessary. Cover with lid and cook 4-6 hours on high. If your roast is on the smaller side, it will take less time for it to cook. If your roast is on the larger side, it will take more time for it to cook. Roast is done when it is very tender.
- Using a slotted spoon, remove the meat to a shallow bowl and set aside. Remove carrots and onions and place into a serving dish. Set aside. Pour cooking liquid through a fat separator. Discard fat and measure out 2 cups of hot cooking liquid.
- In a large bowl, stir butter and flour together until a smooth paste forms. Pour the hot cooking liquid into the butter-flour mixture and stir to thicken. The heat from the liquid should thicken it pretty quickly. Pour this mixture into the slow cooker and stir to create a gravy. Cover and cook another 20 minutes or so.
- While gravy is warming, remove any excess fat from meat and shred the rest. Toss meat and carrots back in with gravy and serve. OR serve separately with gravy on the side of the meat and carrots.
Notes
- Use a fat separator to remove excess fat from the cooking liquid before making the gravy.
- Browning the meat before slow cooking enhances flavor and texture.
- For stovetop preparation, cook in a covered Dutch oven at 225°F for 4-6 hours, then proceed with gravy preparation as directed.
- Remove any visible fat from the cooked meat before shredding and combining with vegetables and gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 20g | 7% |
| Protein | 47g | 94% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 167mg | 56% |
| Sodium | 774mg | 32% |
| Potassium | 1442mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 25445IU | 509% |
| Vitamin C | 12mg | 13% |
| Calcium | 113mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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