Slow Cooker Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
7 hrs
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Total Time
7 hrs 15 mins
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Servings
8
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Calories
502 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Pot Roast
Description
Slow Cooker Pot Roast involves browning the chuck roast in olive oil with salt and pepper, then slow cooking it in a mixture of beef broth, tomato paste, Worcestershire sauce, garlic, Italian seasoning, smoked paprika, and a bay leaf. The roast rests atop a bed of Yukon Gold potatoes, carrots, and onions. Strips of bacon lay over the meat, imparting a smoky taste during the cooking process. The long, low-heat method allows the meat to become tender, while the vegetables absorb rich flavors.
After slow cooking for 6-8 hours on low, the meat and vegetables are removed, and the cooking liquid strained. Skimming fat from the liquid, it is then thickened with a cornstarch slurry to create a flavorful gravy. This sauce complements the tender roast and vegetables, adding moisture and intensified seasoning to each serving.
This pot roast is a comforting main dish ideal for cool days or gathering meals. It pairs well with simple side dishes or crusty bread. The mixture of spices and bacon flavor enhances the traditional roast profile, and the thick gravy ties the components together.
Ingredients
- 1 tablespoon olive oil
- 4 pound chuck roast
- salt to taste
- black pepper to taste
- 2 1/2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic minced
- 1 teaspoon Italian seasoning dried
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 onion peeled and cut into wedges
- 2 pounds Yukon Gold potatoes whole or halved, small
- 1 pound carrot peeled, halved and cut into 2 inch pieces
- 3 lices Bacon
- 2 tablespoons corn starch
- 2 tablespoons parsley chopped
Instructions
- Heat the oil in a large pot over medium high heat. Season the roast generously all over with salt and pepper.
- Place the meat in the pan. Cook for 4-5 minutes per side or until browned.
- Place the beef broth, tomato paste, Worcestershire sauce, garlic, Italian seasoning, bay leaf, smoked paprika and salt and pepper in the bottom of a large slow cooker. Whisk to combine.
- Arrange the onions, carrots and potatoes in the bottom of the slow cooker. Place the roast on top.
- Lay the slices of bacon on top of the roast. Cover and cook for 6-8 hours on low heat.
- Remove the meat and vegetables from the pot and arrange on a serving platter. Discard the bay leaf and bacon.
- Pour the liquid from the slow cooker through a strainer into a medium sized saucepan. Skim any fat from the liquid. Bring the liquid to a simmer over medium heat.
- Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the pan of liquid. Bring to a boil and cook for 1 minute or until gravy has just thickened.
- Pour the sauce over the meat and vegetables. Sprinkle with parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 49g | 98% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 162mg | 54% |
| Sodium | 606mg | 25% |
| Potassium | 1523mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 9655IU | 193% |
| Vitamin C | 18mg | 20% |
| Calcium | 107mg | 11% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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