Slow Cooker Pot Roast

Description:

Slow Cooker Pot Roast is a comforting, hearty dish featuring fall-apart tender beef, slow-cooked with potatoes, carrots, onions, and a rich, savory gravy. It’s a classic one-pot meal, ideal for busy days when you want something warm and satisfying ready when you get home.

Ingredients for Slow Cooker Pot Roast

• 3–4 lb chuck roast (or brisket)

• Salt and pepper to taste

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 large carrots, cut into chunks

• 1.5 lb baby potatoes (or regular, quartered)

• 2 cups beef broth

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Instructions:

1. Sear the roast (optional but recommended):
   Season roast with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned (about 3–4 minutes per side).

2. Layer vegetables:
   Place carrots, potatoes, onion, and garlic in the bottom of the slow cooker.

3. Add the roast:
   Place the seared roast on top of the vegetables.

4. Make the broth:
   In a bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the roast.

5. Slow cook:
   Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until meat is fork-tender and veggies are soft.

6. Thicken the gravy (optional):
   Remove roast and vegetables. Mix cornstarch with water and stir into the remaining liquid in the slow cooker. Cook on HIGH for 10–15 minutes until thickened.

7. Serve:
   Slice or shred the roast and serve with vegetables and gravy.

Notes:

• Chuck roast is best for tenderness and flavor.

• You can use red wine (½ cup) for depth—add it with the broth.

• Store leftovers in an airtight container for up to 4 days in the fridge.

Tips:

• Don’t skip searing—it adds deep flavor.

• Cut vegetables in large chunks so they don’t become mushy.

• Add frozen peas or green beans in the last 30 minutes for extra veggies.

• For richer gravy, add a splash of cream or butter when thickening.

Servings:

Serves 6–8 people.

Nutritional Info (per serving, approx.):

• Calories: 430

• Protein: 38g

• Carbohydrates: 22g

• Fat: 23g

• Fiber: 4g

• Sodium: 670mg

• Sugar: 4g

(Note: May vary based on cut of meat and portion size.)

Benefits:

• High in protein for muscle repair.

• Contains hearty root vegetables for fiber and nutrients.

• One-pot meal, ideal for minimal cleanup.

• Great for batch cooking and leftovers.

Q&A:

Q: Can I use a different cut of beef?
A: Yes, brisket or bottom round roast works, but chuck roast is preferred for tenderness.

Q: Can I cook this overnight?
A: Yes. Use the LOW setting and set a timer for 8 hours.

Q: How do I make it gluten-free?
A: Ensure your Worcestershire sauce and beef broth are gluten-free. Use arrowroot powder instead of cornstarch.

Q: Can I freeze leftovers?
A: Absolutely. Cool completely, portion into freezer containers, and freeze for up to 3 months.