Slow-Cooker Pot Roast Recipe

There’s not anything quite like the aroma of a slow-cooked pot roast filling your kitchen, mainly on a cold day. This conventional dish is all approximately consolation smooth, melt-in-your-mouth beef paired with tender, flavorful vegetables in a wealthy, savory broth.

With simply a bit of prep, the gradual cooker does all the paintings, transforming easy components into a hearty meal that appears like a heat hug. Whether you’re cooking for family or website hosting buddies, this pot roast recipe is an assured crowd-pleaser that brings all people to the desk. Let’s get started and make your own home experience cozier with this timeless recipe!

Ingredients:

• 3 lbs (1.4 kg) chuck roast
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 large carrots, cut into 2-inch pieces
• 1 lb 450 g baby potatoes, halved
• 2 cups 480 ml beef broth
• 1 cup 240 ml red wine (optional, for added depth)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp cornstarch, optional, for thickening
• 2 tbsp water optional, for thickening

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Instructions:

Prepare the Roast:

Season the chuck roast generously with salt and pepper on all aspects.
Sear the Meat Optional, but endorsed

In a huge skillet, warm the olive oil over medium-high heat Sear the roast for 3-4 minutes on each aspect till browned This helps lock inside the juices and adds greater flavor.
Layer the vegetables:

 

Place the sliced onions, carrots, and potatoes at the bottom of the slow cooker.
Add the roast and flavors:

Place the seared roast on top of the veggies.
Add minced garlic, red meat broth, crimson wine (if the usage of), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker.
Cook:

Cover and cook dinner on low for 8-10 hours or on excessive for 4-five hours. The roast must be fork-soft, and the vegetables ought to be soft.
Optional Gravy (for a thicker sauce):

Once the roast is carried out, get rid of the beef and veggies to a serving platter and cover with foil to preserve heat.
In a small bowl, blend 2 tbsp of cornstarch with 2 tbsp of water to create a slurry Pour the liquid from the sluggish cooker right into a saucepan Bring to a boil, then stir within the cornstarch slurry and cook dinner for two to three minutes until thickened.

Serve

Slice the roast and serve it along with the vegetables. Drizzle with the thickened gravy, if desired.