Slow Cooker Pot Roast
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs 15 mins
-
Total Time
8 hrs 35 mins
-
Servings
6 servings
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Calories
620 kcal
-
Course
Main Course
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Cuisine
American
Slow Cooker Pot Roast
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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 and pepper
- 2 tablespoons oil
- 2 cups beef broth
- 1/2 cup low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 10-15 whole peppercorns
- 1-2 bay leaves
- 1 pound carrots
- 1 pound Yukon gold potatoes
- 1/4 cup unsalted butter
- 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
Trans Fat
0g
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
5.0
3 reviews
Excellent
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