🍖 Slow Cooker Pot Roast with Carrots and Potatoes
This classic Slow Cooker Pot Roast is the ultimate one-pot comfort meal. Made with tender chuck roast, hearty vegetables, and a savory gravy, it’s the perfect set-it-and-forget-it dinner for busy weekdays or cozy Sundays.
🛒 Ingredients
🥩 For the Roast
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4–5 lb chuck roast
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2 tbsp vegetable oil
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2 tsp kosher salt (adjust to taste)
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1 tsp coarse ground black pepper
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1 tsp dried thyme
🥕 Vegetables
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1 lb carrots, peeled and cut into 2-inch chunks
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2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
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2 cloves garlic, minced
🥣 For the Gravy
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2 cups beef broth
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2 tbsp cornstarch
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2 tbsp cold water
🌿 Optional Garnish
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Minced parsley
👨🍳 Instructions
1. Season the Roast
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Pat the chuck roast dry with paper towels.
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Season all sides with salt, pepper, and thyme. (Tip: You can omit or reduce salt if you're watching sodium.)
2. Sear the Meat
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Heat vegetable oil in a large skillet (or directly in your slow cooker insert if it allows browning) over medium-high heat.
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When the oil is shimmering, add the roast and sear for 4–5 minutes per side, until deeply browned. This builds flavor.
3. Layer the Slow Cooker
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Add carrots, potatoes, and minced garlic to the bottom of the slow cooker.
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Place the browned roast on top of the vegetables.
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Pour in the beef broth.
4. Cook
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Cover and cook:
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On LOW for 8 hours
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Or on HIGH for 5 hours
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5. Thicken the Gravy
During the last hour of cooking:
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Mix cornstarch and cold water in a small bowl to form a slurry.
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Stir into the slow cooker and cook for the remaining hour to let the sauce thicken.
Alternative method:
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Remove meat and vegetables once done.
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Pour cooking liquid into a saucepan.
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Stir in the slurry and simmer over high heat for 2–3 minutes, until thickened.
6. Serve
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Slice or shred the roast.
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Spoon the thickened gravy over the meat and vegetables.
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Garnish with fresh parsley if desired.
📌 Recipe Tips
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Don't skip the sear: It adds a deep, rich flavor that slow cooking alone won’t replicate.
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Broth note: Use low-sodium broth if you're sensitive to salt or want to control the saltiness.
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Make it ahead: This dish reheats beautifully and tastes even better the next day.
🍽 Serving Suggestions
Serve your pot roast with:
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Warm dinner rolls
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A crisp green salad
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Roasted Brussels sprouts or green beans
🧊 Storage & Leftovers
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Refrigerate leftovers in an airtight container for up to 4 days.
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Freeze for up to 3 months. Thaw in the fridge and reheat in the microwave or on the stovetop.
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