Slow Cooker Pot Roast

Dinner | September 26, 2019 | By

Slow Cooker Pot Roast ~ tender, juicy beef chuck roast, potatoes and carrots plus a rich 5-star gravy. An easy, delicious fall or winter comfort meal.

When the seasons change, so does our menu. Grilled burgers are replaced with comfort meals like Baked Mostaccioli and this Slow Cooker Pot Roast. 

There are two cooking options below: slower cooker and slow roasted in the oven. Either way it’s fuzzy slippers, football game on, Sunday fare. The comfort food of your dreams.

easy slow cooker pot roast with vegetables. oven roast cooking method included

Two cooking options because sometimes we need a little comfort midweek when we’re gone all day. This Pot Roast is the ultimate cold weather meal.

What kind of meat do I use?

You’ll want an inexpensive chuck roast for this recipe. Your grocery may have it labeled pot roast. It’s the same thing. The main thing is to simmer it low and slow. Cooking this method tenderizes the beef and magically turns it into one of the best meals you’ll ever eat. Just make sure to give it time to cook to fork-tender tenderness.

raw chuck roast and onions

How long will Slow Cooker Pot Roast leftovers last?

Leftover beef and veggies will keep refrigerated 2-3 days and can be eaten as is, made into Beef Stroganoff, Beef Pot Pie or hot beef sandwiches with gravy.

Slow Cooker Pot Roast Ingredients:

  • olive oil
  • butter
  • Salt and pepper to taste
  • boneless chuck roast
  • onion
  • garlic
  • Worcestershire sauce
  • tomato paste
  • dry red wine
  • beef stock
  • fresh thyme
  • fresh rosemary
  • carrots
  • potatoes
  • corn starch

How to make Pot Roast:

serving of pot roast with carrots, potatoes and gravy

OVEN ROAST METHOD:

Bring the roast to room temperature by leaving it on the counter about 15-20 minutes before you start cooking. Otherwise it will take longer to cook. 

Preheat the oven to 350 degrees then pat the roast dry with paper towels. Give it a generous seasoning of salt and pepper on all sides, pressing the salt and pepper into the meat with your fingers. 

In a Dutch oven or large oven safe pot, melt the butter then add the olive oil. Over medium to medium-high heat, sear the roast on all sides to a medium brown color then remove it from the pot.  

Over medium heat, add the onions to the pot, grate in the garlic, season with salt and pepper and cook 3-4 minutes until the onions begin to soften (give it a few stirs as it cooks so the garlic doesn’t burn) then add the tomato paste and Worcestershire sauce and cook 2 minutes.

Next pour in the wine to deglaze, scraping the brown bits from the bottom of the pot and cook for a couple of minutes letting the wine reduce. Deglazing and scraping up the brown bits from the bottom of the pan add flavor.

Stir in the stock, add the fresh thyme and rosemary sprigs then return the roast to the pot. Fresh herbs season the roast and the braising liquid giving you rich, flavor-packed gravy.

Cover and bake 2 hours carefully turning the roast over about halfway through.

Adding the vegetables:

Peel the potatoes and carrots, season them with salt and pepper then after the roast has cooked 2 hours, add the carrots and potatoes nestling them around the sides of the roast. The potato and carrot amounts listed are what works for my family. Feel free to adjust as you like.

Cover and return the roast to the oven for about another hour or until the meat and vegetables are fork tender. Roasting time varies depending upon the size of the roast. If your roast isn’t fork tender at 3 hours continue cooking, checking every 15 minutes. If the potatoes and carrots are done before the roast, remove them from the pot and let the roast finish cooking.

Carefully transfer the roast, potatoes and carrots from the pot to a serving platter, cover it with foil then strain the herbs out.

Let’s make gravy:

After the meat and vegetables are removed from the pot, bring the braised liquid to a slow simmer then in a small bowl mix 2 tablespoons of corn starch and 1/4 cup of water until it’s completely blended.

Pour the cornstarch into the liquid whisking constantly over low heat until the gravy is thickened then taste and adjust salt and pepper.

easy slow cooker pot roast with vegetables (oven roast cooking method included)

SLOW COOKER POT ROAST METHOD:

  1. Let the roast come to room temperature then generously season with salt and pepper on all sides.
  2. In a large skillet, add the butter and olive oil over medium to medium-high heat and sear the roast on all sides then remove from the skillet.
  3. Add the tomato paste, Worcestershire and wine then cook 2-3 minutes letting the wine reduce.
  4. Meanwhile add the onions to the slow cooker then top with the carrots, potatoes, grated garlic and the beef roast.
  5. Pour the wine mixture along with the stock over the beef then lay the thyme and rosemary sprigs on top.
  6. Cook on low 8-9 hours or high 5-6 hours.
  7. In the last hour combine 2 tablespoons of cornstarch and 2 tablespoons of water. Whisk into the juices in the slow cooker then cook on high 2-3 minutes or until the gravy thickens.

Enjoy!

If you tried this Slow Cooker Pot Roast recipe or any other on the blog, then I’d love to hear from you with a comment or star rating.

easy slow cooker pot roast with vegetables. oven roast cooking method included

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Classic Pot Roast

Classic Pot Roast ~ easy to follow instructions for tender beef chuck roast, potatoes, carrots and rich, flavorful gravy.
PIN for later!
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbeef pot roast slow cooker, easy slow cooker pot roast
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Servings4
AuthorA Gouda Life

Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • salt and pepper to taste
  • 3-4 pound boneless chuck roast
  • 1 medium onion cut in 1/2″ slices
  • 2 cloves garlic
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons tomato paste
  • 1/2 cup red wine dry not sweet
  • 1 cup beef stock
  • 4-5 sprigs of fresh thyme
  • 3-4 sprigs of fresh rosemary
  • 4 medium carrots peeled and chopped into 2-3 pieces
  • 2-3 potatoes peeled and cut in half
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

OVEN ROAST METHOD

  • Let the roast come to room temp before you start cooking.
  • Preheat the oven to 350 degrees then pat the roast dry with paper towels. Season GENEROUSLY with salt and pepper on all sides and press the salt and pepper into the meat with your fingers.
  • In a Dutch oven or large oven safe pot, melt the butter then add the olive oil. Sear the meat over medium to medium-high heat on all sides then remove it from the pot. 
  • Add the onions to the pot, grate in the garlic, season with salt and pepper and cook 3-4 minutes until the onions begin to soften. Add the tomato paste and Worcestershire sauce and cook 2 minutes.
  • Pour in the wine scraping the brown bits from the bottom of the pot and cook for 2-3 minutes letting the wine reduce. Stir in the stock, add the fresh thyme and rosemary sprigs then return the roast to the pot. Cover and bake 2 hours, turning the roast over about halfway through.
  • Peel the potatoes and carrots, season them with salt and pepper and after the roast has cooked 2 hours, add the carrots and potatoes to the pot. Cover and return the roast to the oven for about another hour or until the meat and vegetables are tender.
  • TIP: Roasting time will vary depending upon the size of the roast. If your roast isn’t fork tender at 3 hours continue cooking, checking every 15 minutes. If the potatoes and carrots are done before the roast, remove them from the pot and let the roast finish cooking.
  • Carefully transfer the roast, potatoes and carrots from the pot to a serving platter, cover it with foil then strain the herbs out of the pot.
  • Gravy: In a small mixing bowl combine the cornstarch and water. Bring the braised liquid to a slow boil then add to the pot, whisking constantly cooking 2-3 inutes until the gravy thickens. Taste and adjust salt and pepper as necessary.

SLOW COOKER METHOD:

  • Let the roast come to room temperature then generously season with salt and pepper on all sides.
  • In a large skillet, add the butter and olive oil over medium to medium-high heat and sear the roast on all sides then remove it from the skillet. Add the tomato paste, Worcestershire and wine to the skillet and cook 2-3 minutes letting the wine reduce.
  • Meanwhile add the onions to the bottom of the slow cooker then top with the carrots, potatoes, grated garlic and the beef roast. Pour the wine mixture along with the stock over the beef then lay the thyme and rosemary sprigs on top. Cook on low 8-9 hours or high 5-6 hours.
  • In the last hour combine 2 tablespoons of cornstarch and 2 tablespoons of water in a small bowl. Whisk into the juices in the slow cooker and cook on high 2-3 minutes or until the gravy thickens.

Comments

  1. Leave a Reply

    Bette
    September 27, 2019

    I loved the fact that you did it two ways! The slow cooker would work better for me and the clean up a definite easy!
    Actually with your photos – I could almost taste it!
    Hugs

    • Leave a Reply

      Bernie
      September 27, 2019

      Yes! The slow cooker definitely makes it easy – and every bit as delicious as the oven method! Thank you!! That’s the goal with the photos! Hugs to you too

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