Description
ThisSlow Cooker Pot Roast recipe creates a tender, flavorful beef roast simmered with aromatic vegetables and a rich gravy, perfect for a comforting family meal. Using a slow cooker ensures the meat is moist and easily shreddable, while the savory sauce and tender vegetables make it a complete dish.
Ingredients
Units
Scale
For the Pot Roast
- 12 ounces (340 g) carrots, peeled and cut into 1 1/2″ pieces
- 1 pound (454 g) Yukon Gold potatoes, cut into 1 1/2″ pieces
- 5 sprigs thyme
- 3 pounds (1.4 kg) chuck roast, or chuck roll, excess fat trimmed
- 2 teaspoons (12 g) kosher salt, divided
- 1 teaspoon (2 g) black pepper
- 2 tablespoons (30 ml) olive oil
For the Aromatics
- 1 1/2 cups (200 g) yellow onions, cut into 1″ pieces
- 1 tablespoon (10 g) minced garlic
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 g) tomato paste
For the Sauce
- 3 tablespoons (45 g) unsalted butter
- 3 tablespoons (17 g) all-purpose flour (or gluten-free alternative)
- 1 1/2 cups (480 ml) unsalted beef stock
- 1 tablespoon (15 ml) soy sauce
Garnish
- 1 teaspoon chopped parsley
Instructions
- Prepare Vegetables: In a 6-quart slow cooker, add the potatoes, carrots, and thyme sprigs, creating an even layer for even cooking.
- Season Beef: Pat the chuck roast dry with paper towels. Season all sides evenly with 1 ½ teaspoons of kosher salt and 1 teaspoon of black pepper.
- Brown Surface: Heat a large skillet over medium-high heat, add olive oil, and sear the roast for about 5 minutes per side until golden brown. Transfer the beef to the slow cooker, reserving the pan drippings.
- Saute Aromatics: Reheat the skillet over medium heat, add onions and cook for about 2 minutes until lightly golden. Add garlic and cook for 30 seconds. Pour in balsamic vinegar, cooking until reduced and coating the onions, about 1 minute. Stir in tomato paste and cook for another minute, then transfer this mixture into the slow cooker.
- Make Pan Sauce: In the same skillet, melt butter over medium heat. Whisk in flour to make a roux. Gradually pour in beef stock while whisking continuously to prevent lumps. Cook for about 2 minutes until the sauce thickens, then stir in soy sauce and remaining ½ teaspoon salt. Adjust seasoning if needed.
- Slow Cook: Pour the sauce into the slow cooker over the beef and vegetables. Cover and cook on high for 4-5 hours or on low for 7-8 hours, until the beef is fork-tender and vegetables are soft.
- Slice and Serve: Remove the beef, locate the grain, and slice against it for tenderness. Return slices to the slow cooker to soak in juices, then serve hot garnished with chopped parsley alongside vegetables and sauce.
Notes
- Storing: Cool and store leftovers in an airtight container for up to 5 days in the refrigerator.
- Reheating: Microwave individual portions on high in 15 to 30-second intervals until heated through.
- Make it Gluten-Free: Replace all-purpose flour with cassava flour or cornstarch slurry added during the last 30 minutes of cooking.
- Optional Pairing: Serve with mashed potatoes or freshly baked bread for an enhanced meal.
Nutrition
- Serving Size: 1 slice or 1/6 of the dish
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
