Slow Cooker Beef Pot Roast With Potatoes and Carrots

Ho-hum Cooker Pot Roast is the ultimate comfort food! It's a super hearty, deliciously flavorful meal in one that's sure to satisfy fifty-fifty the pickiest of eaters.

This is only classic, homestyle, stick to your ribs adept food made with basic, real ingredients. Plus it'south the best thing to come home to, cooked in the crock pot and prepare to swallow after a long twenty-four hour period!

Slow Cooker Pot Roast

I've been making slow cooker pot roast as long as I can call up. But in the beginning I was doing it all wrong.

We've all had the super easy, lazy deadening cooker roast that skips the browning, merely once you endeavor information technology browned y'all'll never await back!

Tedious Cooker Pot Roast Video

Some other mistake was using onion powder and garlic pulverisation in identify of the real thing. Those have their place but not here. The fresh onion and garlic and so much flavor.

And have you e'er tried crock pot roast with fresh herbs? It's so much better than dried so it'south worth the splurge. You can often even find them bundled together in a blended package.

And then last but not least the vegetables. I was always adding potatoes in cubes and using Russet potatoes. How does that plow out in the stop? Potato soup! Instead use a waxier a irish potato (Yukons) and keep the potatoes whole. And so cut them up at the end if you'd like, or just serve them whole no i will care.

Everyone will be too busy savoring each seize with teeth to care about the potato size details. This is the ultimate pot roast recipe! Simple ingredients yet layers of rich, satisfying flavour.

Ingredients for Crock Pot Roast

• Chuck roast – I like to use a wider shorter roast here, then the bed of vegetables can just lay atop.
• Olive oil – for searing the roast and sautéing the aromatics.
• Salt and pepper – season roast with a fair amount of salt, otherwise it can taste a little apartment.
• Yellow onion – I prefer to saute the onions earlier adding to dull cooker remove the raw bite. Then I similar to take the onion slices out later cooking since they do get mushy only leave them if you like.
• Garlic – be sure to utilise fresh garlic for all-time flavour here. Use a garlic crusher if you hate mincing.
• Beef broth – I know they say not to apply canned beefiness goop but chicken goop just doesn't seem right hither. I personally like the flavor only fine.
• Worcestershire sauce – if yous don't accept this you can skip it. It merely adds a little hint of depth.
• Fresh thyme, rosemary and parsley – fresh herbs do sense of taste best here but if you don't want to pay the college price use 1/3 the corporeality listed of dried herbs.
• Yukon gold potatoes (AKA yellowish potatoes) – crimson potatoes will work not bad here every bit well. I simply prefer the flavory color of the yellow.
• Carrots – thicker carrots work meliorate hither equally they won't go mushy with this lengthy cook time.
• Cornstarch – this is optional but preferred for all-time results. It's turns a broth with an most water-like consistency into a perfectly thickened gravy that clings to the meat and vegetables.

How to Brand the Best Pot Roast in the Crock Pot

• Dark-brown roast, add to ho-hum cooker: Estrus 1 Tbsp olive oil in a big pot over medium-high estrus.
• Dab roast dry out with paper towels, flavor all over with salt and pepper.
• Sear roast in pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to tiresome cooker.

• Saute aromatics, layer them over roast: Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute thirty seconds longer.
• Cascade onion mixture over roast in slow cooker.
• Make the most of those browned bits: Return pot to heat, pour in beef goop, Worcestershire, thyme and rosemary and melt about 15 seconds, simply long enough to scrape upwardly browned bits from the bottom of the pot, this will add lots of season to the broth. Remove pot from heat.

• Layer vegetables into slow cooker: Layer potatoes and carrots over onion layer in slow cooker, pour beefiness broth evenly over top then season with table salt and pepper.
• Cook low and tedious: Cover slow cooker and cook on depression heat until roast and vegetables are tender, about eight – ix hours.
• Remove roast and vegetables, shred roast, cut upwards potatoes if desired.

How to Thicken Gravy for Pot Roast

I don't e'er thicken the broth if I don't have time but I really do prefer the thicker gravy. I've tried several unlike methods for thickening and I prefer the cornstarch road since you lot don't accept to add actress fat (butter for flour) and I prefer to thicken after cooking best.

If you lot attempt to thicken with flour or cornstarch from the beginning information technology doesn't thicken properly and can leave a floury or cornstarch flavour behind. It's . Here's how you'll thicken the gravy:

• Whisk cornstarch with 3 Tbsp beef broth and then pour into bucket. Bring to a simmer, stirring constantly, permit simmer 30 – 60 seconds.
• Plate roast and vegetables, pour gravy over the meridian and sprinkle with parsley.

Can I use a Different Cut of Meat?

For all-time results stick with the chuck roast for this recipe. Other roasts won't be as tender.

Tin can I Use Baby Carrots?

I have also made this using a bag of infant carrots butonly go for a pocketbook of the thick baby carrots. You know what I mean. We've all seen those pencil thin worthless bags of baby carrots. Use the hearty thick ones (bank check the organic section, they aren't much more expensive and they gustation better).

Can I Add Wine?

If yous'd like you lot can also add 1/2 cup red vino to this recipe forth with the beefiness broth.

Can I Cook on Loftier Heat?

I only recommend low estrus cooking for the virtually tender results. I've tested with loftier heat cooking and it's just not the same.

Can I Melt it in the Oven?

I have an oven method shared HERE.

What Should I Serve with Crock Pot Roast?

Actually you don't need anything else to go with this it's such a hearty dish on it's own, but if you'd like serve it with a side salad, some steamed asparagus for a prissy green colour, or some buttered homemade bread.

More Succulent Slow Cooker Recipes Yous'll Dear:

• Beef Stew
• Rotisserie Way Craven
• Slow Cooker Ribs
• Pulled Pork
• Slow Cooker Chili

Slow Cooker Pot Roast

Tiresome Cooker Pot Roast is the ultimate comfort food! It's a super hearty, deliciously flavorful meal in one that's sure to satisfy even the pickiest of eaters. This is just archetype, homestyle, stick to your ribs expert food made with basic, existent ingredients. Plus it's the best thing to come up home to, cooked and fix to eat, later a long 24-hour interval.

Servings: 6

Prep 25 minutes

Cook viii hours

Ready in: 8 hours 25 minutes

• 1 one/ii Tbsp olive oil, divided
• ane (3 lb) chuck roast
• Table salt and freshly ground black pepper
• i medium xanthous onion, peeled, halved and cutting into thick slices
• five garlic cloves, minced (1 ane/2 Tbsp)
• ane 1/iv cups cup beefiness broth
• two tsp Worcestershire sauce
• one Tbsp minced fresh thyme
• i Tbsp minced fresh rosemary
• 2.five lbs minor yukon gold potatoes, left whole
• 5 medium carrots (almost 1 lb), peeled and cut into 1-inch pieces*
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
• 2 Tbsp chopped fresh parsley

• Estrus 1 Tbsp olive oil in a big pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.

• Sear roast in pot until browned on both sides, near iv - 5 minutes per side. Transfer roast to slow cooker.

• Add together remaining i/two Tbsp olive oil to pot. Add onion and saute two minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in tiresome cooker.

• Return pot to estrus, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, merely long enough to scrape upwards browned bits from the bottom of the pot. Remove from rut.

• Layer potatoes and carrots over onion layer in deadening cooker, pour beefiness broth evenly over acme then season with table salt and pepper.

• Cover ho-hum cooker and cook on low heat until roast and vegetables are tender, nearly eight - 9 hours.

• Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.

• If you'd like to thicken the broth and brand a gravy, pour goop from tedious cooker through a fine mesh strainer into a small saucepan**. Heat over medium-high estrus. Whisk cornstarch with 3 Tbsp beef broth then cascade into bucket. Bring to a simmer, stirring constantly, let simmer 30 - 60 seconds.

• Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

*Thicker carrots volition work improve hither. They won't get besides soft.

**I like to mensurate outset to to see if I take the correct amount so I know if it will thicken properly, in that location should be ii cups liquid, if y'all need more than just stir in a little more beef broth to accomplish the correct amount. I also like to skim the extra fat from the top of the liquid. If you don't intendance to measure kickoff you can always thin with a little broth if needed or thicken with a little extra cornstarch/broth mixture.

Nutrition Facts

Slow Cooker Pot Roast

Amount Per Serving

Calories 600 Calories from Fatty 270

% Daily Value*

Fat 30g 46%

Saturated Fat 12g 75%

Cholesterol 156mg 52%

Sodium 453mg 20%

Potassium 1791mg 51%

Carbohydrates 34g eleven%

Fiber 6g 25%

Sugar 3g 3%

Poly peptide 45g xc%

Vitamin A 8685IU 174%

Vitamin C 30.5mg 37%

Calcium 133mg 13%

Fe xi.6mg 64%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://www.cookingclassy.com/slow-cooker-pot-roast/