Slow Cooker Pot Roast
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs 20 mins
-
Total Time
8 hrs 35 mins
-
Servings
6 servings
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Calories
620 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Pot Roast
Report
Sunday supper has never been so delicious! This Slow Cooker Pot Roast gives you perfectly tender beef, tasty (not mushy!) vegetables, and the most delicious gravy ever.
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Ingredients
- 2-3 lb chuck roast
- salt
- black pepper
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 cups beef broth
- 1/2 cup soy sauce low sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 1 teaspoon garlic powder
- 10-15 black peppercorns whole
- 1-2 bay leaf
- 1 pound carrot
- 1 pound potato Yukon gold variety
- 1/4 cup butter unsalted
- 1/4 cup all-purpose flour
Instructions
- Generously salt and pepper both sides of your chuck roast.
- Heat the oil in a large skillet over high heat. When the oil is hot, add the roast and cook for 4-5 minutes per side, until browned. Remove from the skillet and place in the bottom of a slow cooker.
- Combine the beef broth, soy sauce, Worcestershire sauce, rosemary, thyme, garlic powder, and peppercorns. Pour this mixture into the slow cooker. Add the bay leaves.
- Place the lid on the slow cooker and cook for 3 hours.
- When the 3 hours is almost up, prep your vegetables. Peel the carrots and cut into pieces about 2-3 inches long. (If my carrots are fat, I will cut them shorter, and if they are skinnier, I’ll leave them a little longer.) Scrub the potatoes and cut in half or in fourths, depending on their size.
- Add the carrots and potatoes around the edges of the roast. Replace the lid to the slow cooker and cook until the roast is done, another 4-5 hours.
- When the roast is done, remove the meat to a cutting board. Use a slotted spoon to remove the vegetables to a bowl.
- Strain the cooking liquid into a large measuring cup. Discard the herbs and peppercorns that were strained, and discard all but 2 cups of the cooking liquid.
- In a saucepan, melt the butter. Whisk in the flour, then let the mixture cook while you whisk, for several minutes. Slowly whisk in the 2 cups of the cooking liquid.
- Continue to cook until the gravy has thickened.
- Meanwhile, use two forks to pull apart the beef into chunks.
- Serve the beef with the vegetables and the gravy.
Notes
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1/6 of recipe
Calories
620kcal
(31%)
Carbohydrates
23g
(8%)
Protein
43g
(86%)
Fat
39g
(60%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
9g
(53%)
Trans Fat
0g
(0%)
Cholesterol
128mg
(43%)
Sodium
1060mg
(44%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 620kcal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 43g | 86% |
| Fat | 39g | 60% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 0g | 0% |
| Cholesterol | 128mg | 43% |
| Sodium | 1060mg | 44% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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