-
Prep Time15 minutes
-
Cook Time8 hours
-
Serv SizeYield 4-6 servings
Delicious, tender pot roast simmered with carrots, pearl onions, and potatoes in a rich, savory gravy that’s as easy as it is comforting.
Ingredients
Pot Roast
Directions
There’s something special about a Sunday supper that fills the house with slow‑simmered, savory aromas, and this Slow Cooker Beef Pot Roast delivers exactly that kind of comfort. With tender chuck roast, hearty vegetables, and a rich broth infused with herbs, it practically cooks itself while you go about your day. You can add baby potatoes right into the slow cooker along with the carrots for a classic one‑pot roast, or serve it the way I did — with a generous scoop of our fluffy mashed potatoes that soak up every drop of that incredible gravy. However you choose to serve it, this is the kind of no‑stress, melt‑in‑your‑mouth meal that brings everyone to the table any day of the week!
Prepare the cooking liquid, which will also become the rich gravy for the pot roast. In a medium bowl, whisk together 2 cups beef broth, ½ cup dry red wine, ¼ cup ketchup, 1 bay leaf, 1 teaspoon thyme leaves, ½ teaspoon ground rosemary, and 2 tablespoons of all‑purpose flour until fully combined.
Trim any excess fat from the roast, then pat it dry with paper towels. Heat a skillet over medium‑high heat and add 1 tablespoon of olive oil. Lightly coat the roast in the remaining flour, then sear it on all sides until browned. Searing is optional, but it adds great flavor and color.
Add 14 ounces of fresh pearl onions or thawed frozen pearl onions to the slow cooker along with all of the prepared cooking liquid. Nestle the roast down into the liquid so it’s partially submerged. Cover and cook on the low setting for 3 hours.
After the roast has cooked for 3 hours, add the peeled carrots cut into chunks. Place them on top of and around the meat. If you prefer to cook potatoes in the slow cooker instead of serving mashed potatoes on the side, you can add whole baby Yukon gold or red potatoes at this time as well. Continue cooking on LOW for another 4–5 hours, or until the roast is melt‑in‑your‑mouth tender. Adding the vegetables later keeps them from becoming mushy, since they cook much faster than the roast. The gravy will thicken on its own during the cooking process.
Once the roast is fall‑apart tender, remove it from the slow cooker and let it rest for 10 minutes. Use a slotted spoon to remove the pearl onions and carrots. Discard bay leaf. If desired, pour the gravy through a fine‑mesh strainer to remove any solids. Serve the roast with the carrots, pearl onions, and either mashed potatoes or slow-cooker potatoes, along with a generous spoonful of gravy.
Enjoy!
Looking for more cozy comfort foods? Here are a few of our favorites:
Conclusion
Kitchen Tools :Need some tools or ingredients to make this recipe? Use my Amazon Affiliate links to shop. I will make a small commission and it doesn't cost you any extra. Thank you for visiting.
Better Than Bouillon Premium Roasted Beef Base Simply Organic Whole Thyme Leaf Simply Organic Whole Bay Leaf Viva Doria Rainbow Peppercorns & Himalayan Pink Salt, for Grinder Refills Mosser Jade 3 Piece Mixing Bowl Set Circulon -Radiance Nonstick Frying Pan / Skillet with Helper Handle - 14 Inch WESTON BRANDS 2-in-1 Indoor Electric Smoker & Programmable Slow Cooker, 6 Quart
Leave a Review