Slow Cooker Pot Roast Recipe

Here’s a great dish for weeknights and also for special occasions too. Easy to make using your handy dandy slow cooker. You will love coming home to this delectable slow cooker pot roast. You house will smell divine while it’s cooking. Hope you try and enjoy like my family does.

During the hectic weeknights, we all want something simple to throw together for our family’s dinner and having it also be tasty that everyone enjoys.

After some easy prep, I make this in the morning and then turn the slow cooker on to do its magic.

I love making meals using my trusty friend the slow cooker/crock pot, my family and I have a warm and hearty dinner waiting for us after a long day of work, school and all the running around after.

However, I have also made this for many holiday dinners as well as potluck gatherings.

And, it’s the first entrée to be eaten up. After making it so many times, our friends know what this tastes like and they run to it!

That’s how good it turns out.

Now, it’s always requested for and family event.

Since this simple slow cooker pot roast is such a big hit with family and friends, I’ve given them the recipe so they can make it in their own home.

When serving this, the meat is so tender with the most delicious flavorful gravy.

Give this recipe a try.

I hope you will love it the way we do.

Also, I forgot to say, it’s even better with some crusty bread or a challah type of bread to soak up the tasty gravy.

Deliciousness!

Slow Cooker Pot Roast

Yields: 6 servings

What you’ll need to make this tender and delicious slow cooker pot roast…

Ingredients:

3 pound beef chuck roast, rinsed and patted slightly with paper towels
4 Idaho potatoes washed and cut into cubes
5 large carrots, peeled and cut into thirds
1 medium to large onion cut into slices or pieces
1 1/4 cup beef broth
2 tbsp tomato paste
2 tbsp balsamic vinegar
1 1/2 tbsp Worcestershire sauce
1 tbsp light brown sugar or honey
1/2 tsp ground pepper
2 tsp onion powder
2 tsp garlic powder
1 tsp coarse sea or kosher salt
1 tbsp corn starch
2 tbsp cold water
2 tbsp olive oil
2 tbsp ketchup, the secret ingredient my mom always used
parsley for garnish, optional

The meat is so tender and just falls apart. You can use smaller potatoes if you’d like. But, I like the way the larger potatoes hold up. This was served with a delicious challah bread.

Here’s how you make a simple slow cooker pot roast…

Recipe note… sometimes I Do the prep work before I go to sleep, place in the fridge and then in the morning I just throw everything into the slow cooker.

Directions:

In a small mixing bowl, toss together the salt, pepper, onion powder and, garlic powder. Rub down the whole roast with this mixture.
Heat a large skillet over medium heat with olive oil, lay the roast into the pan. Sear until brown on each side. This step is important to bring out the flavors of the meat.
When finished browning, place roast into the slow cooker and set aside for just a few minutes. Take the onions, and put right into the same pan and cook with whatever juices are in the pan from the meat. Cook on medium for a few minutes. Add another teaspoon of oil if needed. Add broth, tomato paste, vinegar, Worcestershire sauce and brown sugar or honey to the pan with the onions. Stir around to combine. Mix the corn starch and water in a small dish and add to the pan.
Cook and scrape up any little bits left from the meat. You want to make sure the cornstarch mixture completely incorporates into the liquid.
Place the bag of baby carrots and cubed potatoes around or on the roast. Now pour the onion mixture over the roast and vegetables.
Cover and cook in slow cooker for low for 6 to 8 hours or high for 3 to 4 hours. After 3 hours, open up and add the ketchup. You can gently mix in or just let cook itself into the sauce and meat. Continue to cook for remaining time.
Check that meat is tender and ready to take out and shred. It may already start to shred before you take it out this means it’s probably ready and nice and tender.
Plate up with carrots and potatoes. I serve this with a green salad and a crusty bread to soak up all the delicious gravy.

Enjoy this wonderful meal!

Print recipe below