Slow-Cooker Pot Roast Recipe

 

Slow-Cooker Pot Roast 

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Ingredients:

• 3-4 lb (1.3-1.8kg) beef chuck roast (or round roast)
• 1 tbsp olive oil
• 1 onion, peeled and quartered
• 3-4 garlic cloves, smashed
• 4 medium carrots, peeled and cut into large chunks
• 3 medium potatoes, peeled and cut into large chunks (optional)
• 1 cup (240ml) beef broth
• ½ cup (120ml) red wine (optional, or use additional broth)
• 2 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste

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Instructions:

1. Sear the roast (optional but recommended):

   • Heat olive oil in a large skillet over medium-high heat.
   • Season the beef roast generously with salt and pepper.
   • Sear the roast in the skillet for 3-4 minutes on each side until browned. This step helps develop flavor but can be skipped if you're short on time.

2. Prepare the slow cooker:

   • Place the onion, garlic, carrots, and potatoes (if using) in the bottom of the slow cooker.
   • Place the seared roast on top of the vegetables.

3. Add the liquids and seasonings:

   • Pour the beef broth, red wine (if using), and Worcestershire sauce over the roast.
   • Sprinkle the thyme, rosemary, and bay leaf over the top.
   • Season with salt and pepper.

4. Cook the pot roast:

   • Cover the slow cooker and cook on low for 7-8 hours, or until the roast is fork-tender and the vegetables are soft.
   • Alternatively, you can cook it on high for 4-5 hours if you're short on time.

5. Serve:

   • Remove the roast from the slow cooker and let it rest for a few minutes before slicing.
   • Serve with the cooked vegetables and spoon some of the cooking liquid over the top.
   • You can thicken the sauce with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) if you'd like a thicker gravy.

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Tips:

• For extra flavor, add a few sprigs of fresh thyme and rosemary, or a splash of balsamic vinegar.
• Use potatoes: If you prefer softer potatoes, add them halfway through the cooking process.
• You can also shred the roast after cooking and serve it with the gravy for a more "pulled" style meal.

Would you like to add a side or dessert suggestion to go with this?