There’s something so comforting about coming home to the smell of a hearty pot roast wafting through the air. It’s one of those meals that feels like a warm hug, reminding me of family dinners growing up. My mom used to whip up a pot roast on chilly Sundays, letting it simmer away while we gathered around the table to share stories of our week. I love that this dish not only fills our bellies but also our hearts, bringing us together over good food.
This Slow Cooker Pot Roast recipe has become a staple in my household, especially on busy days when I don’t have much time to cook. I can toss in the ingredients in the morning, set the slow cooker, and let it do its magic while I go about my day. When dinner time rolls around, I’m greeted with a tender roast, perfectly seasoned vegetables, and a delightful gravy that ties everything together. It’s one of those meals that makes you feel accomplished without spending hours in the kitchen.
And let’s be honest, who doesn’t love a dish that is as forgiving as it is delicious? You can easily adapt it based on what you have on hand or what your family prefers. Whether it’s adding different veggies or adjusting the spices, the beauty of this pot roast is in its versatility. So, gather your loved ones, roll up your sleeves, and let’s dive into this hearty recipe that will surely become a cherished favorite in your home, just like it has in mine.
Preparing Slow Cooker Pot Roast
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Ingredients
- 3 pounds beef chuck
- 1-2 tablespoons extra virgin olive oil
- 1 medium white onion, cut into large chunks
- 1 1/2 tablespoons chopped garlic (4-5 cloves)
- 1/4 cup Worcestershire sauce
- 2 1/2 cups beef stock (unsalted or low-sodium)
- 1 1/2 tablespoons fresh thyme (or 1 1/2 teaspoons dried)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 1/2 pounds red potatoes, chopped into bite-sized pieces
- 1 pound carrots, cut into thick slices
- 8 ounces mushrooms, cut into chunks
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 2 tablespoons fresh parsley, chopped
- 2 1/2 tablespoons cornstarch mixed with 1/4 cup cold water
Directions
For the slow cooker, begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the beef chuck dry and season it generously with salt and pepper.
Once the oil is hot, sear the beef on each side for about 4-5 minutes until it develops a nice brown crust. Transfer the beef to a 6-quart slow cooker.
If needed, add another 1/2 to 1 tablespoon of olive oil to the skillet. Sauté the onions for 2-3 minutes, then add the garlic and sauté for an additional 30 seconds until it’s fragrant.
Pour Worcestershire sauce over the beef, followed by the onion and garlic mixture. Add the beef stock, then sprinkle in the thyme and rosemary. Cook for one minute, scraping up any browned bits from the skillet.
Next, layer the chopped potatoes, carrots, and mushrooms on top of the beef. Pour the remaining beef stock over the vegetables and season with additional salt and pepper as needed. Cover the slow cooker and cook on low heat for 8-9 hours, or until the meat and veggies are tender.
Once the cooking time is up, carefully remove the roast and vegetables with a slotted spoon. Shred the beef using two forks and serve it alongside the vegetables, garnished with fresh parsley and drizzled with gravy.
Storing Suggestion
To store leftover pot roast, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for longer, consider freezing it for up to 3 months. Just ensure that it’s well sealed to prevent freezer burn.
Cooking Tips
If you want to enhance the flavors, consider adding a splash of red wine to the pot for depth. You can also experiment with different herbs, such as oregano or bay leaves, to tailor the taste to your liking. For a thicker gravy, add more cornstarch slurry during the final steps.
Serving Suggestions
This pot roast pairs wonderfully with a side of crusty bread or fluffy mashed potatoes to soak up all the delicious gravy. A light green salad can also balance out the richness of the dish. For drinks, consider serving it with a nice red wine or a refreshing iced tea.
Ingredient Substitutions
If you’re out of beef chuck, you can use brisket or round roast instead, though they may require different cooking times. For a healthier twist, replace some of the potatoes with parsnips or sweet potatoes. If you prefer a vegetarian option, substitute the beef with a hearty mushroom blend.
Seasonal Variations
In the fall, you might add butternut squash or pumpkin to the mix for a seasonal twist. During the spring, consider using fresh peas or asparagus to lighten up the dish. Adjusting the vegetables to what’s in season not only enhances the flavors but also makes it more budget-friendly.
Allergen Information
This recipe contains common allergens such as garlic and onion. If you have sensitivities, you can omit these ingredients and use garlic or onion powder instead. Ensure your Worcestershire sauce is gluten-free if necessary, and consider using a low-sodium beef stock for a healthier option.
FAQ
Can I make this pot roast recipe in an Instant Pot?
Absolutely! For the Instant Pot, sear the beef first, then add the rest of the ingredients and cook on high pressure for 45 minutes. Afterward, quick-release the pressure, add the vegetables, and cook for an additional 10 minutes.
What can I serve with pot roast?
Pot roast goes well with mashed potatoes, crusty bread, or a fresh salad. It also pairs nicely with a light wine like Merlot or Pinot Noir.
How do I store leftovers?
Let the pot roast cool completely before transferring it to an airtight container. You can store it in the refrigerator for 3-4 days or freeze it for up to 3 months.
Can I use frozen vegetables?
Yes, frozen vegetables can be used, but they may cook faster than fresh ones. Add them halfway through the cooking process to ensure they don’t become mushy.
Is it possible to cook this dish on high heat?
Yes, you can cook the pot roast on high heat for 4-5 hours. Just keep an eye on the meat to ensure it stays tender and doesn’t dry out.
Can I prepare the ingredients the night before?
Certainly! You can chop the vegetables and season the meat the night before. Store everything in the refrigerator overnight for easy assembly in the morning.
Slow Cooker Pot Roast
Ingredients
- 3 pounds beef chuck
- 1-2 tablespoons extra virgin olive oil
- 1 medium white onion, cut into large chunks
- 1.5 tablespoons chopped garlic (4-5 cloves)
- 1/4 cup Worcestershire sauce
- 2.5 cups beef stock (unsalted or low-sodium)
- 1.5 tablespoons fresh thyme (or 1.5 teaspoons dried)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1.5 pounds red potatoes, chopped into bite-sized pieces
- 1 pound carrots, cut into thick slices
- 8 ounces mushrooms, cut into chunks
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 2 tablespoons fresh parsley, chopped
- 2.5 tablespoons cornstarch mixed with 1/4 cup cold water
Instructions
- In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Pat the roast dry with paper towels and season it with salt and pepper.
- Once the oil is hot, sear the roast for 4-5 minutes on each side until browned. Transfer the roast to a 6-quart slow cooker.
- If necessary, add an additional 1/2-1 tablespoon of olive oil to the skillet. Sauté the onions for 2-3 minutes, then add the garlic and cook for an additional 30 seconds until fragrant.
- Pour Worcestershire sauce over the roast and top with the onion and garlic mixture. Pour in the beef stock, and stir in thyme and rosemary. Cook for 1 minute, then use a spatula to scrape up any browned bits from the skillet.
- Layer the potatoes, carrots, and mushrooms on top of the roast. Pour the beef stock over the vegetables.
- Season everything in the slow cooker with salt and pepper to taste. Cover and cook on low heat for 8-9 hours until the roast and vegetables are tender.
- Once done, carefully remove the roast and vegetables with a slotted spoon. Shred the roast with two forks and serve with the vegetables, garnished with parsley and drizzled with gravy.
