Slow Cooker Pot Roast
- 🥩3 to 4-pound boneless chuck roast
- 🛢️2 tablespoons vegetable oil
- 🧂1 teaspoon kosher salt
- ⚫1/2 teaspoon black pepper
- 🧅1 onion, chopped
- 🧄3 cloves of garlic, minced
- 🥕1 pound baby carrots
- 🥔1 pound small potatoes, halved or quartered depending on size
- 🍅3 tablespoons tomato paste
- 🍲2 cups beef broth
- 🌿1 teaspoon dried rosemary
- 🌿1 teaspoon dried thyme
- 🥣2 tablespoons all-purpose flour (optional, for thickening gravy)
- 🌿Fresh parsley, chopped (for garnish)
Experience the comforting flavors of a home-cooked meal with our Slow Cooker Homestyle Pot Roast. This recipe will transport you back to your childhood kitchen, where the aromatic blend of savory roast and herbs gently filled the air. Thanks to the magic of slow cooking, you can now recreate this heartwarming dish with minimal active preparation time, allowing the slow cooker to do all the hard work. Presented to you by No Way José Cuisine, this pot roast guarantees to make a delicious centerpiece at your dinner table.
Ingredients:
- 3 to 4-pound boneless chuck roast
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 pound baby carrots
- 1 pound small potatoes, halved or quartered depending on size
- 3 tablespoons tomato paste
- 2 cups beef broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour (optional, for thickening gravy)
- Fresh parsley, chopped (for garnish)
Prep Time: 15 minutes
Cook Time: 8 hours on low
Total Time: 8 hours 15 minutes
Equipment:
- Slow cooker
- Skillet (for browning the roast)
- Cutting board
- Knife
- Measuring spoons and cups
Instructions:
1. Heat the vegetable oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper on all sides.
2. Brown the roast in the skillet on all sides until a nice crust forms, about 2-3 minutes per side. Transfer the browned roast to the slow cooker.
3. In the same skillet, sauté the onions until translucent, then add the garlic and cook for an additional minute.
4. Place the chopped onions and garlic on top of the roast in the slow cooker. Surround the roast with baby carrots and potatoes.
5. In a small bowl, mix tomato paste with beef broth and pour the mixture over the vegetables and roast in the slow cooker. Sprinkle in the dried rosemary and thyme.
6. Cover the slow cooker with its lid and set it to cook on low for 8 hours or until the roast is tender and falls apart easily with a fork.
7. If you prefer a thicker gravy, 30 minutes before the cooking time is up, mix 2 tablespoons of flour with some broth from the slow cooker to create a slurry. Stir the slurry back into the slow cooker to thicken the sauce.
8. Once cooked, remove the roast and vegetables, and let them rest while you skim off any excess fat from the top of the gravy.
9. Serve the pot roast with the vegetables and spoon over the rich, flavorful gravy. Garnish with chopped fresh parsley.
Cooking Tips:
- Searing the meat before slow cooking locks in flavors and gives the roast a beautiful color.
- Feel free to add other vegetables such as celery or mushrooms for added flavor and texture.
- Adjust seasoning to your taste, always tasting the gravy before serving.
Servings: 6-8
This delightful recipe is attributed to the creative culinary talents of No Way José Cuisine. For more cozy and heartwarming recipes, visit their YouTube channel at https://www.youtube.com/@NoWayJoseCuisine.
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