Ultimate Comfort Slow Cooker Pot Roast

$- Beef chuck roast (3 to 4 lbs) - Carrots (4 medium, chopped) - Potatoes (3 medium, quartered) - Onion (1 large, sliced) - Garlic (4 cloves, minced) - Beef broth (2 cups) - Worcestershire sauce (2 tablespoons) - Soy sauce (1 tablespoon) - Dried thyme (2 teaspoons) - Dried rosemary (2 teaspoons) - Salt and pepper to taste - Olive oil (2 tablespoons) - Cornstarch (2 tablespoons, optional for thickening) - Fresh parsley, chopped (for garnish) To create the best ever slow cooker pot roast, gather these ingredients. The beef chuck roast is the star. It is tender and flavorful. The carrots, potatoes, and onion add sweetness and substance. Fresh garlic gives a nice kick. The beef broth and sauces bring depth. Thyme and rosemary provide aromatic notes. Use salt and pepper to season the roast well. Olive oil helps with browning. If you like a thicker gravy, you can add cornstarch at the end. Finally, fresh parsley brightens the dish when you serve it. This mix of ingredients ensures a rich, hearty meal. Each bite will melt in your mouth. Enjoy the process of cooking with these simple yet satisfying elements! {{ingredient_image_1}} Start by searing the roast. Heat olive oil in a skillet on medium-high heat. Season the beef chuck roast with salt and pepper. Sear each side for 4-5 minutes. This step adds rich flavor to your pot roast. Now, get your slow cooker ready. Layer the sliced onion, chopped carrots, and quartered potatoes at the bottom. This helps prevent sticking and lets the veggies soak up the juices from the roast. In a bowl, combine beef broth, Worcestershire sauce, soy sauce, minced garlic, dried thyme, and dried rosemary. Pour this mixture over the vegetables in the slow cooker. Next, place the seared roast on top. Spoon some of the liquid over the roast for extra flavor. Cook the roast on low for 8-10 hours or on high for 4-6 hours. The meat should be fork-tender and easy to shred. If you want a thicker gravy, make a cornstarch slurry. Mix cornstarch with a little water, then add it to the slow cooker about 30 minutes before serving. Stir well and continue cooking until it thickens. Once done, carefully remove the roast and veggies from the slow cooker. Let the roast rest for a few minutes before slicing. Serve with the vegetables and spoon the delicious broth over everything. Searing your beef chuck roast is key for rich flavor. Searing locks in juices and adds a nice, brown crust. This crust gives your pot roast a deep taste. Season the meat well with salt and pepper before searing. You can also add garlic powder or onion powder for extra flavor. When cooking, you can choose between low and high settings. Cooking on low takes longer but results in more tender meat. The high setting is quicker but may not be as tender. If you use a different cut of beef, keep in mind that cooking times may change. Cuts like brisket or round can work but may need more time. For sides, mashed potatoes, green beans, or a fresh salad pair well. These sides balance the hearty pot roast. When serving, slice the roast and arrange it on a large platter. Add the veggies around the meat. Drizzle some of the broth over everything. Finally, sprinkle fresh parsley on top for color. This makes your dish look inviting and delicious. Pro Tips Perfectly Sear the Roast: Searing the beef chuck roast before placing it in the slow cooker adds a wonderful depth of flavor and enhances the overall richness of the dish. Layering Vegetables: Always place the vegetables at the bottom of the slow cooker. This allows them to absorb the flavors from the meat while preventing them from becoming mushy. Using Fresh Herbs: For an aromatic touch, consider using fresh thyme and rosemary instead of dried. Add them towards the end of cooking for a vibrant flavor boost. Resting the Meat: Allow the roast to rest for a few minutes after cooking. This helps to retain the juices and makes for a more succulent slice. {{image_2}} You can easily swap out vegetables in your pot roast. Try adding: - Parsnips: These add a sweet touch. - Turnips: They offer a nice bite. - Celery: This adds crunch and flavor. Using different types of beef can also change your dish: - Brisket: This cut is flavorful and tender. - Round roast: It is leaner but still works well. - Chuck roast: This is the most common choice, known for its flavor. To enhance the broth, consider adding: - Red wine: This brings a rich depth. - Beer: It adds a unique flavor twist. Using fresh herbs can elevate the taste: - Thyme: Fresh thyme gives a brighter flavor. - Rosemary: Fresh rosemary adds a robust aroma. You can use an Instant Pot instead of a slow cooker. Here’s how: - Sear the meat: Use the sauté function first. - Pressure cook: Cook on high for about 60-70 minutes. For stovetop cooking, follow these steps: - Use a heavy pot: A Dutch oven works best. - Sear the roast: Do this over medium heat. - Simmer: Cook covered for 2-3 hours until tender. These variations make the pot roast your own while keeping it delicious and comforting. To store leftover pot roast, let it cool first. Once cool, slice the meat. Place it in an airtight container. Add any leftover veggies and broth as well. This helps keep everything moist. Store it in the fridge for up to three days. Use glass or plastic containers with tight lids for best results. For freezing, wrap the pot roast tightly in plastic wrap. Then, place it in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. You can freeze the pot roast for up to three months. To thaw, move it to the fridge overnight. Reheat it in a slow cooker or on the stove. Warm it gently to keep the meat tender. Leftover pot roast is versatile. You can make a hearty soup by adding broth and veggies. Just chop the roast into smaller pieces. Simmer it all together for flavor. Another idea is to create delicious sandwiches. Pile the meat on crusty bread with some horseradish or gravy. This makes for a tasty lunch. Cooking time varies. On low, cook for 8 to 10 hours. On high, cook for 4 to 6 hours. The longer you cook, the more tender the meat becomes. Yes, you can cook pot roast on high. This method works well but may not yield the same tenderness as cooking on low. It is important to check that the meat is cooked through and fork-tender. The beef chuck roast is best for pot roast. This cut has the right fat content and marbling. It makes the meat juicy and tender. Other good options include brisket or round. Check for fork-tenderness. The meat should fall apart easily when you poke it with a fork. You can also use a meat thermometer; the internal temperature should be around 195°F to 205°F. This guide covered everything you need for a perfect pot roast. From selecting the right cuts of beef to enhancing flavors with herbs, you'll find tasty options. We also explored storage tips and creative uses for leftovers. Remember, cooking time varies with your slow cooker settings, so adjust as needed. With these insights, you can create a comforting meal that delights every time. Enjoy the rich flavors and the joy of home-cooked goodness!$

Ultimate Comfort Slow Cooker Pot Roast

A hearty and flavorful pot roast cooked to perfection in a slow cooker.

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Prep Time 15

Cook Time 10

Total Time 10 15

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

3 to 4 lbs beef chuck roast
4 medium carrots, chopped
3 medium potatoes, quartered
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
to taste salt and pepper
2 tablespoons olive oil
2 tablespoons cornstarch (optional, for thickening)
for garnish fresh parsley, chopped

Instructions

In a skillet, heat the olive oil over medium-high heat. Season the beef chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides until browned (about 4-5 minutes per side).
Place the sliced onion, chopped carrots, and quartered potatoes at the bottom of the slow cooker.
In a bowl, mix together the beef broth, Worcestershire sauce, soy sauce, garlic, thyme, and rosemary. Pour this mixture over the vegetables in the slow cooker.
Place the seared beef chuck roast on top of the vegetable mixture. Spoon a bit of the liquid over the roast for added flavor.
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fork-tender.
If you prefer a thicker gravy, mix cornstarch with a little water to create a slurry and add it to the slow cooker about 30 minutes before serving.
Once done, carefully remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing. Serve the pot roast with the veggies and spoon the delicious broth over the top.

Notes

For a thicker gravy, add a cornstarch slurry 30 minutes before serving.

Keyword comfort food, pot roast, slow cooker