Slow-Cooked Pot Roast Recipe 🍖🥕
There’s nothing quite like the aroma of a slow-cooked pot roast filling your kitchen, especially on a cold day. This comforting dish features melt-in-your-mouth beef paired with tender vegetables in a savory broth. With just a bit of prep, your slow cooker will do all the work, transforming simple ingredients into a hearty meal. Perfect for family dinners or hosting friends, this pot roast recipe is a guaranteed crowd-pleaser!
Ingredients:
- 3 lbs (1.4 kg) chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, cut into 2-inch pieces
- 1 lb (450 g) baby potatoes, halved
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, for added depth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (optional, for thickening)
Instructions:
1. Prepare the Roast:
- Season the chuck roast generously with salt and pepper on all sides.
2. Sear the Meat (Optional but Recommended):
- In a large skillet, heat the olive oil over medium-high heat.
- Sear the roast for 3-4 minutes on each side until browned. This helps lock in the juices and adds more flavor.
3. Layer the Vegetables:
- Place the sliced onions, carrots, and halved baby potatoes at the bottom of the slow cooker.
4. Add the Roast and Flavors:
- Place the seared roast on top of the vegetables.
- Add minced garlic, beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves into the slow cooker.
5. Cook:
- Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- The roast should be fork-tender, and the vegetables should be soft.
6. Optional Gravy (for a Thicker Sauce):
- Once the roast is done, remove the beef and vegetables and place them on a serving platter. Cover with foil to keep warm.
- In a small bowl, combine 2 tbsp cornstarch with 2 tbsp water to make a slurry.
- Pour the cooking liquid from the slow cooker into a saucepan, bring it to a boil, then stir in the cornstarch slurry.
- Cook for 2-3 minutes until the sauce thickens.
7. Serve:
- Slice the roast and serve it with the cooked vegetables.
- Drizzle with the thickened gravy if desired.
Pro Tips:
- Searing the Roast: While optional, searing the roast adds depth of flavor by caramelizing the meat’s exterior. It’s a step worth taking for the extra taste!
- Gravy Tip: If you prefer a thinner gravy, you can skip the cornstarch slurry or use less.
- Wine Substitution: If you don’t want to use wine, you can replace it with an extra cup of beef broth or a splash of balsamic vinegar for a rich flavor.
Conclusion:
This slow-cooked pot roast is a warm, comforting meal that will make your house smell amazing! The juicy, tender beef paired with savory vegetables in a flavorful broth is the ultimate cozy dinner. Whether you’re making it for your family or for a special gathering, this classic dish never disappoints.