Slow Cooker Pot Roast – Indulge in the ultimate comfort food experience with our Slow Cooker “Melt in Your Mouth” Pot Roast. This recipe is guaranteed to satisfy your cravings and leave you wanting more. Picture tender, succulent chuck roast cooked to perfection, accompanied by hearty vegetables and a rich, flavorful gravy. With minimal effort required, this dish will become a favorite in your household.
In our little family, this Slow Cooker Pot Roast has become a cherished tradition. Every time I prepare it, the enticing aroma fills our home, instantly bringing a smile to my husband’s face. It all started when I surprised him with this delectable dish on our anniversary. As soon as he took the first bite, his eyes lit up with delight. Since then, this melt-in-your-mouth pot roast has become a symbol of love and comfort in our home, enjoyed on special occasions and lazy Sunday afternoons alike.
Why This Slow Cooker Pot Roast Recipe Is a Must-Try?
- Unparalleled tenderness: Our secret lies in the slow cooking process, which transforms the chuck roast into tender, juicy perfection that simply melts in your mouth.
- Flavorful seasoning mix: A combination of steak seasoning, kosher salt, dried thyme, and dried rosemary adds a tantalizing blend of flavors that elevate this dish to new heights.
- Hearty vegetables: The addition of chunky carrots, potatoes, onions, and optional celery complements the meat beautifully, infusing each bite with a medley of satisfying textures.
- Savory gravy: The luscious gravy, made from the juices of the slow-cooked roast, takes this recipe to the next level. Thickened with cornstarch, it creates a velvety coating that ties all the flavors together.
Ingredients:
- 1 chuck roast (approximately 3 lb. or 1.36 kg)
- Olive oil
- 1 lb. (450 g) carrots, peeled and cut into large chunks
- 2 lb. (900 g) potatoes, peeled and cut into large chunks
- 1 onion, peeled and cut into large chunks
- 2 stalks celery, cut into large chunks (optional)
- 1 cup (240 ml) beef broth
- 1 tablespoon (15 g) cornstarch
Seasoning Mix:
- 2 tablespoons (30 g) steak seasoning (store-bought blend of peppercorns, garlic, paprika, parsley, and salt)
- 1 tablespoon (15 g) kosher salt
- 1 tablespoon (1.8 g) dried thyme
- 1 tablespoon (1.8 g) dried rosemary
Directions:
In a small bowl, combine the seasoning mix ingredients and set aside.
Rub olive oil onto all sides of the chuck roast, then sprinkle a third of the seasoning mix evenly over the meat.
Heat a skillet over medium-high heat and sear the roast on each side until lightly browned. Transfer the seared roast to a slow cooker.
In the same skillet, add a drizzle of olive oil, the remaining seasoning mix, and sauté the vegetables for about 5 minutes, stirring occasionally.
Transfer the sautéed vegetables to the slow cooker, placing them on top of the roast. Pour the beef broth over the ingredients and cover with a lid.
Cook on low heat for 9 hours or on high heat for 6 hours until everything is tender and fully cooked.
Using a turkey baster, remove the juices from the slow cooker and transfer them to a saucepan. Simmer the juices over medium heat on the stovetop.
In a separate bowl, whisk the cornstarch with water, then add it to the saucepan, whisking continuously as the mixture simmers. Allow the gravy to thicken to your desired consistency, adjusting the seasonings if needed.
Place the pot roast and vegetables on a platter, and generously pour the thick gravy over them. Serve immediately and savor the irresistible flavors.
Notes:
- Feel free to customize the seasoning mix according to your taste preferences, adding herbs or spices that you enjoy.
- For a gluten-free version, ensure the steak seasoning and beef broth are gluten-free certified.
- You can add other vegetables like mushrooms or parsnips for additional flavor and variety.
- Leftovers can be refrigerated and enjoyed the next day. The flavors often become even more robust upon reheating.
In conclusion, our Slow Cooker “Melt in Your Mouth” Pot Roast is a game-changer when it comes to comfort food. The tender, succulent meat, accompanied by perfectly cooked vegetables and a rich, flavorful gravy, is a true delight for the senses. This recipe’s simplicity and convenience make it a go-to option for busy families and those looking to savor a home-cooked meal without spending hours in the kitchen.
Whether it’s a special occasion or a regular weekday, this pot roast has the power to bring warmth and joy to your household. It’s a dish that brings people together, creating unforgettable moments and filling your home with mouthwatering aromas.
So, gather your loved ones around the table, indulge in the heavenly flavors of our Slow Cooker Pot Roast, and enjoy the magic it brings to every bite. It’s a recipe that will earn you praise, create cherished memories, and have your family asking for seconds. Give it a try, and experience the joy of a melt-in-your-mouth pot roast that will leave you craving more.
FAQs
Is it possible to cook this recipe on the stovetop instead of a slow cooker?
Yes, it is possible to adapt this recipe for stovetop cooking. Instead of using a slow cooker, use a heavy-bottomed pot with a tight-fitting lid. Follow the same steps for searing the roast and sautéing the vegetables, then cover the pot and simmer on low heat for approximately 3-4 hours until the meat is tender.
Can I use a different type of roast for this recipe?
While chuck roast is highly recommended for its tenderness and flavor, you can also try using other cuts of beef suitable for slow cooking, such as bottom round roast or brisket. Adjust the cooking time accordingly, as different cuts may require longer or shorter cooking times.
Can I prepare this recipe ahead of time?
Absolutely! This pot roast is perfect for meal prepping. You can sear the roast and sauté the vegetables in advance, then refrigerate them separately. When ready to cook, simply assemble everything in the slow cooker and proceed with the recipe. This way, you can enjoy a delicious home-cooked meal without the hassle of last-minute preparations.
Slow Cooker Pot Roast
Ingredients
- 1 chuck roast approximately 3 lb. or 1.36 kg
- Olive oil
- 1 lb. 450 g carrots, peeled and cut into large chunks
- 2 lb. 900 g potatoes, peeled and cut into large chunks
- 1 onion peeled and cut into large chunks
- 2 stalks celery cut into large chunks (optional)
- 1 cup 240 ml beef broth
- 1 tablespoon 15 g cornstarch
Seasoning Mix:
- 2 tablespoons 30 g steak seasoning (store-bought blend of peppercorns, garlic, paprika, parsley, and salt)
- 1 tablespoon 15 g kosher salt
- 1 tablespoon 1.8 g dried thyme
- 1 tablespoon 1.8 g dried rosemary
Instructions
- In a small bowl, combine the seasoning mix ingredients and set aside.
- Rub olive oil onto all sides of the chuck roast, then sprinkle a third of the seasoning mix evenly over the meat.
- Heat a skillet over medium-high heat and sear the roast on each side until lightly browned. Transfer the seared roast to a slow cooker.
- In the same skillet, add a drizzle of olive oil, the remaining seasoning mix, and sauté the vegetables for about 5 minutes, stirring occasionally.
- Transfer the sautéed vegetables to the slow cooker, placing them on top of the roast. Pour the beef broth over the ingredients and cover with a lid.
- Cook on low heat for 9 hours or on high heat for 6 hours until everything is tender and fully cooked.
- Using a turkey baster, remove the juices from the slow cooker and transfer them to a saucepan. Simmer the juices over medium heat on the stovetop.
- In a separate bowl, whisk the cornstarch with water, then add it to the saucepan, whisking continuously as the mixture simmers. Allow the gravy to thicken to your desired consistency, adjusting the seasonings if needed.
- Place the pot roast and vegetables on a platter, and generously pour the thick gravy over them. Serve immediately and savor the irresistible flavors.
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