This is the ULTIMATE comfort food. It’s melt in your mouth delicious, stick to your bones, feel good food. This is a meal that’s full of flavor and sure to satisfy even the pickiest of eaters. This is one of those classic, homestyle meals that knocks it outta the park every single time you make it. The best part is that this delicious pot roast cooks all day in your crock pot making your home smell heavenly after a long days work. This is one recipe that you’re going to want to hold onto, believe me it will become a staple in your house!
What Goes In This Heavenly Slow Cooker Roast?
- Chuck roast – Wider shorter roast works well here that way your veggies can lie on top.
- Olive oil – Needed for searing your roast
- Salt and pepper – Don’t be shy - otherwise your roast will be a bit flat in taste. Needs a good season of salt and pepper!
- Yellow onion – Adds great flavor, use actual onions not onion powder.
- Garlic – Use fresh garlic not powder, the taste is so much better!
- Beef broth – Get a good broth it helps to build your gravy!
- Worcestershire sauce – Adds great depth to your roast, it’s a must in my book!
- Fresh aromatics - I like to use thyme, rosemary and parsley – You can use dried herbs if that’s what you have just use 1/3 amount of what‘s stated.
- Red or Gold potatoes - Both delicious, both work equally well.
- Carrots – Thick cut carrots, I don’t like to use baby carrots as they tend to get mushy.
- Cornstarch – Helps to thicken your gravy, it clings beautifully to your chuck roast and veggies!
- Before adding your chuck roast to the slow cooker, make sure you sear/brown it - you want a good crust on it. Sear for 4-6 minutes on each side on medium high heat. .
- Season the roast all over with salt and pepper (dry your roast first with a paper towel then add your salt and pepper).
- For the most flavor - using the pan you seared your roast in add your onions and garlic and sauté then add your beef broth and scrape up all those browned bits before adding it all to your crock pot. You want to build all that good flavor one layer at a time!
- Cook low and slow do not rush this roast, you want it on low - you won’t regret it!
Servings: 6, Prep: 25 minutes, Slow Cooker: 8 hours
- 2 Tablespoons olive oil, divided
- 3-4 pound chuck roast
- Kosher Salt and Black pepper (freshly ground is best!)
- 1 large onion - yellow cut in chunks
- 5 minced garlic cloves
- 1 1/2 cups beef broth
- 3 teaspoons Worcestershire sauce
- 3 Tablespoons fresh thyme
- 1.5 Tablespoons fresh rosemary
- 3 pounds yukon gold potatoes or red skinned cut into large chunks
- 1 pound of carrots (5-6 medium sized carrots) and cut into 1 inch chunks
- 3 Tablespoons cornstarch mixed with 4 Tablespoons beef broth (for the gravy!!)
- 2 -3 Tablespoons fresh chopped parsley
- Take 1 Tablespoon of olive oil and add it to a heavy bottomed skillet. Season your roast with salt and pepper covering all the sides.
- Sear your roast on all sides over a medium high heat. Around 3-5 minutes per side. Once seared add to your slow cooker.
- Add remaining 1 Tablespoon of olive oil to heat bottomed skillet. Add your onion and sauté 2-3 minutes, next add your minced garlic and cook till fragrant (around 30 seconds to 1 minute). Add your onions and garlic over your roast in the slow cooker.
- In your heavy bottomed skillet that your seared your roast in and sautéed your onions and garlic add your beef broth and scrape up all those delicious brown bits from the bottom of the pot. Take your beef broth and delicious brown bits and pour over your roast.
- Next, in your slow cooker layer your chunks of potatoes, carrots and fresh aromatics over your roast.
- Add your cover to the slow cooker and set on LOW for 8-9 hours until roast is fork tender and veggies are cooked.
- Once cooked, remove roast and vegetables, leaving your savory beef broth.
- To thicken your broth - Remove 4 Tablespoons of your broth and add 3 Tablespoons of corn starch - stir together till smooth - set aside. Remove the remaining beef broth from the your slow cooker and add it to a saucepan on the stove. You can strain it if you want to get all the bits and chunks removed, I don’t do this however, I like my gravy rustic lol. Heat over medium-high and whisk your cornstarch/broth mixture into your saucepan. Bring to a simmer, whisking constantly until it reaches your desired thickness.
- Plate your pot roast and veggies and add your gravy to the top, sprinkle with fresh parsley.
- Enjoy Friends!
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