Nothing beats a braised pot roast with a chuck roast that is meltingly soft and typical chunky veggies soaked in a flavorful, fragrant broth. Oh, and did I mention that everything is just placed in a slow cooker? It really is that simple to create.
A SIMPLE CLASSIC POT ROAST-MADE EASY IN SLOW COOKER!
When you think about classic food a pot roast comes into your mind which is cooked slowly and full of juices, taste, and tender meat. You can serve this delicious recipe with some veggies. It is the best meal for Thanksgiving and Christmas events. You can also take this yummiest meal in your Sunday meal.
INGREDIENTS FOR THE BEST POT ROAST RECIPE
Really, all a traditional pot roast needs is the correct cut of meat, some vegetables, and a hearty broth. However, grilling the meat and adding fresh sprigs of herbs greatly enhance the taste of this meal. Here's my perspective.
- Chuck Roast: For a few reasons that will become clear as you continue on, I suggest sticking with a beef chuck roast.
- Carrots and celery: Peel the carrots and celery, then cut them into big bits for a robust vegetable combination.
- Potatoes: Baby potatoes, ranging from white potatoes to Yukon golds, are typically used to make pot roast. But a nice substitute is little red potatoes.
- Onion: You may add the big pieces of onion raw to the slow cooker or quickly sauté them in a pan to give them a caramelised, toasted flavour.
- Garlic: Four cloves may seem like a lot, but if you enjoy garlic as much as I do, there is always room for more.
- Low-sodium Beef: Beef broth should be used because the meat already contains a lot of salt.
- Red wine: Cabernets or Pinot Noirs are excellent choices; just make sure it's a robust, astringent wine. Change the wine with more beef broth if you don't drink alcohol.
- Fresh Herbs: When seasoning beef, rosemary, thyme, and bay leaves go really well together, especially when they're fresh rather than dried.
HOW TO MAKE POT ROAST IN A SLOW COOKER
Yes, a Dutch oven may be used to prepare this dish, but a slow cooker or Crock Pot also works nicely and eliminates a few stages to simplify the procedure. Who could not love that?
Sear and season food, chuck roast should be salted and peppered, heated with some oil in a cast iron skillet, and seared on both sides before going into the slow cooker. I promise that going the additional mile will result in the beautifully browned crust that we all enjoy on large pieces of meat.
Everything should be put in the slow cooker. Some people prefer to add the veggies last, but I believe it just results in the vegetables becoming far too mushy. Put them on top of the meat, then pour red wine and beef broth over everything. For 8 to 9 hours on low (I like cooking on low), let everything simmer. However, if you are pressed for time, turn it up to high for 5 to 6 hours.
It's prepared for serving, depending on how you want to eat it, take the chuck roast out of the slow cooker and slice or shred it.
WAYS TO SERVE POT ROAST
Even though this is a one-dish meal, you can get creative with the leftover pot roast! Try one of these delectable meal suggestions.
- Add more substance to your dish with classic sides. I'm referring to roasted Brussels sprouts, sautéed green beans, and mashed potatoes. Basically, everything you had typically find on a holiday table for sides.
- To make a substantial sandwich, shred the meat. If I weren't gluten-free, it would be so good to make a sandwich out of toasted bread, beef lettuce, and beef shreds. You may substitute any gluten-free bread in its stead.
- Savor the vegetables alone. Use your freshly prepared veggies as a side dish for any other major dishes, such as my roasted chicken breast or turkey meatballs.
STORING LEFTOVER POT ROAST
Like with any one-pot dish, leftovers are always appreciated! They also keep very well for a very long time in storage. It will be like discovering a gold mine in your freezer come winter.
- Store leftovers in the refrigerator in an airtight container to keep them fresh for 4 to 5 days.
- To freeze: The greatest freezer meals are typically those that are batch made. It just has to be kept for up to three months in a freezer-safe container.
Crock Pot Roast
- 3-4 lb. Chuck Roast, see notes for other cut options
- 2 tablespoons flour
- 4 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
- ½ teaspoon black pepper
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube, or 1 teaspoon better than bouillon
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low sodium soy sauce, can sub Worcestershire
- 2 ¼ lbs. baby potatoes
- 2 lbs. whole carrots, cut into halves or thirds.
For the End:
- 3 tablespoons corn starch + 3 tablespoons cold water
- 2-3 drops Kitchen Bouquet browning and seasoning sauce, optional: gives it a darker color
- 1 Tablespoon cold unsalted butter
- Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
- Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
- Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.
- Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
- Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
- Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.
- Cook on high for 5-6 hours or on low for 8-10 hours.
- Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.
Prepare the Gravy
- Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.
- Bring the juices to a boil. Whisk together the corn starch with cold water until completely combined. Gradually add it to the gravy and whisk continuously to incorporate.
- Decrease heat to low and simmer until ready to serve. It will continue to thicken. Add a few drops of Kitchen Bouquet browning and seasoning sauce if a darker color is preferred. Swirl in 1 tbsp. cold butter prior to serving.
- Season carrots/potatoes with salt and pepper if desired and serve!