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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
  • 5 large carrots, peeled and cut into thirds
  • 1 medium onion diced or chopped
  • 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 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!