Slow-Cooker Pot Roast Recipe

 

Slow-Cooker Pot Roast 

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Ingredients:

• 3-4 lbs (1.3-1.8 kg) chuck roast (or bottom round roast)
• 1 tbsp olive oil (for searing)
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, peeled and cut into chunks
• 3-4 medium potatoes, cut into chunks
• 2 cups beef broth (or 1 cup broth + 1 cup red wine for richer flavor)
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste (optional, for richness)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
• Fresh parsley for garnish (optional)

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Instructions:

1. Sear the Meat (Optional but Recommended):

   • Heat olive oil in a large skillet over medium-high heat.
   • Season the roast with salt and pepper, then sear on all sides for about 3-4 minutes per side until browned.
   • Transfer to the slow cooker.

2. Add the Vegetables:

   • Place onions, garlic, carrots, and potatoes around the roast in the slow cooker.

3. Prepare the Broth:

   • In a bowl, mix the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper.
   • Pour over the meat and vegetables in the slow cooker.

4. Cook the Pot Roast:

   • Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the roast is fork-tender.

5. Make the Gravy (Optional):

   • Remove the roast and vegetables from the slow cooker and set aside.
   • In a small bowl, mix cornstarch and water. Stir into the slow cooker juices and cook on HIGH for 5-10 minutes until thickened.

6. Serve:

   • Slice or shred the roast and serve with the vegetables and gravy.
   • Garnish with fresh parsley if desired.

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Tips for the Best Pot Roast:

• Chuck roast works best due to its marbling, which makes the meat tender and flavorful.
• Add mushrooms for extra depth of flavor.
• Leftovers taste even better the next day and can be used for sandwiches or tacos.

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Let me know if you'd like more variations or side dish ideas!