Simple Slow Cooker Pot Roast – Here’s a great dish for weeknights and for special occasions too. Easy-peasy using your handy slow cooker. You will come home to a delicious meal your whole family will love. Enjoy!

During the hectic weeknights, we all want something simple to throw together for our family’s but, we also want the meal to be tasty and healthy too.  Using my trusty friend the slow cooker, my family and I have a warm and hearty dinner waiting for us after a long day. I have also made this for many holiday dinners as well as potluck gatherings. Always  a big hit with family and friends. Try this soon, you will love it the way we do. I serve this with fresh green salad and some crusty bread to soak up the tasty gravy. 

Simple Slow Cooker Pot Roast

Yields: 6 servings

Ingredients: 

•  3 pound beef chuck roast, rinsed and patted slightly with paper towels
• 4 Idaho potatoes washed and cut into cubes
• 1 bag baby carrots
• 1 medium to large onion cut into slices or pieces
• 3/4 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

This was made another time, see how the meat is already shredded? I used small potatoes that time. But, I like the way the larger potatoes hold up. This was served with a delicious challah bread. 

Directions:

1. In a small mixing bowl, toss together the salt, pepper, onion powder and, garlic powder. Rub down the whole roast with this mixture. 
2. 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.  
3. 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.
4. Cook and scrape up any little bits left from the meat. You want to make sure the cornstarch mixture completely incorporates into the liquid. 
5. Place the bag of baby carrots and cubed potatoes around or on the roast. Now pour the onion mixture over the roast and vegetables.
6. 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. 
7. 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. 
8. 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!

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Simple Slow Cooker Pot Roast

Here's a great dish for weeknights and for special occasions too. Easy-peasy using your handy slow cooker. You will come home to a delicious meal your whole family will love. Enjoy!

Course Dinner, Main Course, Main Meal

Cuisine American

Keyword Brisket, crock pot, pot roast, slow cooker, slow cooker pot roast

Servings 6

Author Pam

Ingredients

• 3 pound beef roast, rinsed and patted slightly with paper towels
• 4 Idaho potatoes washed and cut into cubes
• 1 bag baby carrots
• 1 medium diced or chopped
• 3/4 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 black 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

Instructions

1. 1.In a small mixing bowl, toss together the salt, pepper, onion powder and, garlic powder. Rub down the whole roast with this mixture.

   2.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.

   3.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.

   4.Cook and scrape up any little bits left from the meat. You want to make sure the cornstarch mixture completely incorporates into the liquid.

   5.Place the bag of baby carrots and cubed potatoes around or on the roast. Now pour the onion mixture over the roast and vegetables.

   6.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.

   7.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.

   8.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! 

Before you leave, thought you would like this recipe that goes perfectly with the pot roast. You’re going to love it! 

Slow Cooker Cinnamon Apple Sauce

Check back often, there’s new recipe going up all the time! 

Thanks for stopping by! 

XO