Slow Cooker Pot Roast
User Reviews
4.9
Slow Cooker Pot Roast
Description
This Slow Cooker Pot Roast centers on a well-seasoned chuck roast seared to develop flavor before slow cooking with a mixture of aromatic vegetables and seasonings. Along with onions, garlic, baby potatoes, carrots, and celery, the addition of balsamic vinegar, Dijon mustard, brown sugar, dried thyme, and bouillon infuses the dish with a sweet, tangy, and savory profile. The beef broth helps create a rich cooking liquid which can be thickened into a gravy if desired.
The slow cooking over low heat tenderizes the meat until it easily breaks apart, while the vegetables soften and absorb the sauce's flavors. After cooking, the roast is sliced and served with the vegetables, garnished with fresh parsley and accompanied by the flavorful gravy.
This meal can be prepared in a slow cooker or adapted for an Instant Pot with adjusted cooking times for faster results. It is well suited for family dinners or gatherings where a filling, comforting beef dish is appreciated.
Cooking on the low setting rather than high ensures the roast stays moist and tender throughout the cooking process.
Ingredients
- 1 tablespoon olive oil
- 4 pounds chuck roast or blade roast, boneless and trimmed of excess fat
- 2 onion chopped, yellow
- 8 cloves garlic smashed with the back of a spoon
- 1 pound baby potato white or Yukon gold, you may need to halve them if they are too large
- 4 carrot large, cut into 2-inch pieces
- 2 celery cut into 1-inch pieces, stalks
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 2 teaspoons thyme dried
- 2 teaspoons bouillon crushed
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1 cup beef broth reduced-sodium
- 2 tablespoons plain flour optional - for a thick gravy
- 2 tablespoons parsley fresh, chopped, to serve
- ¼ cup balsamic vinegar
Instructions
SLOW COOKER:
- Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
- Add the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
- Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
- Taste test and add any extra balsamic vinegar, brown sugar, salt, or pepper, if needed.
- Slice meat, garnish with parsley and drizzle with gravy.
INTANT POT:
- Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
- Add the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Place lid on Instant pot with the steam valve closed.
- Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
- When time is up and the cooker beeps, turn it off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove the lid and transfer the roast and veggies to a warm plate.
OVEN:
- Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
- Transfer the roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
- Transfer the roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
- Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 ½ hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
- Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
Notes
- For best texture, cook the pot roast on the slow cooker’s low setting rather than high to maintain tender, juicy meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10serves
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 37g | 74% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 576mg | 24% |
| Potassium | 987mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4.183IU | 0% |
| Vitamin C | 14mg | 16% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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