Ultimate Slow Cooker Pot Roast
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 servings
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Calories
542 kcal
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Course
Main Course
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Cuisine
American
Ultimate Slow Cooker Pot Roast
Description
The Ultimate Slow Cooker Pot Roast centers on a 4-5 pound chuck roast seasoned with kosher salt, cracked black pepper, and dried thyme. After browning the roast deeply on all sides to lock in flavor, it’s layered over a bed of chunked carrots, potatoes, and minced garlic in a slow cooker. Beef broth is added to provide moisture and base flavor. Cooked slowly on low for 8 hours or high for 5, the roast becomes tender and infused with the aromatic vegetables.
The preparation culminates by thickening the cooking liquid with a cornstarch slurry to create a savory gravy poured over the meat. The vegetables absorb some of the meat’s juices, resulting in tender, flavorful accompaniments. The finishing parsley garnish adds a fresh touch.
This dish is ideally served as a hearty dinner entree. The slow cooker method frees the cook’s attention and encourages succulent, fork-tender textures not easily achieved through quicker methods.
Ingredients
- 4-5 pound chuck roast
- 2 tablespoons vegetable oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper coarse ground
- 1 teaspoon thyme dried
- 1 pound carrot peeled and cut into 2 inch chunks
- 2 pounds potato peeled and cut into 2 inch chunks, Yukon gold variety
- 2 cloves garlic , minced
- 2 cups beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water cold
- parsley optional garnish, minced
Instructions
- Season the chuck roast with the kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).
- Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
- Add the vegetable oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- In your slow cooker add the carrots, potatoes and garlic.
- Lay the beef on top, then add the beef broth and cover, cooking on low for 8 hours or on high for 5 hours.
- In the last hour, mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water slury mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
- Pour the gravy over the meat and garnish with parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 21g | 7% |
| Protein | 47g | 94% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 156mg | 52% |
| Sodium | 1039mg | 43% |
| Potassium | 1435mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 9500IU | 190% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 99mg | 10% |
| Iron | 8.8mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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