Ultimate Slow Cooker Pot Roast Recipe

Name: Ultimate Slow Cooker Pot Roast Recipe
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2 teaspoons coarse kosher salt; 2 tablespoons neutral cooking oil; 4 to 5 pound beef chuck roast; 1 pound peeled carrots (cut into 2-inch pieces); 3 cloves garlic (finely minced); 2 tablespoons cornstarch; 2 cups rich beef stock; 2 tablespoons ice-cold water; 2 pounds Yukon Gold potatoes (peeled and chopped into 2-inch chunks); 1 teaspoon Worcestershire sauce; 1 teaspoon freshly cracked black pepper; 1 teaspoon dried rosemary; 1 bay leaf; chopped fresh parsley (garnish)

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It’s a chilly Sunday afternoon. The air is crisp, and the hint of autumn begins to settle in. You step into your kitchen and breathe in the comforting aromas of your favorite spices mingling softly with the rich scent of slowly cooking beef.

This is not just any meal; this is the magic of an Ultimate Slow Cooker Pot Roast, ready to feed your family and friends with love. But wait, what pairs well with this hearty dish?

When you think of sides, let’s not overlook creamy mashed potatoes, tangy roasted Brussels sprouts, or a vibrant salad bursting with seasonal vegetables.

A warm loaf of sourdough bread also complements this feast perfectly. Got your appetite ready? Let’s dive deeper into the world of slow-cooked goodness!

I’ve spent countless Sunday evenings perfecting the ideal pot roast recipe. It’s not just about throwing ingredients into a pot. It’s a process of love, patience, and a little culinary magic.

The Ultimate Slow Cooker Pot Roast is approachable and forgiving. It’s designed for anyone—whether you’re a novice in the kitchen or a seasoned pro looking to impress loved ones without spending hours over the stove.

What is Ultimate Slow Cooker Pot Roast?

The Ultimate Slow Cooker Pot Roast is a dish that marries succulent beef with an array of root vegetables, herbs, and seasonings. Cooking low and slow transforms tougher cuts of meat into fork-tender delights. The result? An inviting, hearty meal steeped in flavor and warmth.

Using a slow cooker makes this recipe incredibly convenient. Toss in the ingredients in the morning and return to a home filled with delicious aroma and a comforting meal. It’s delightful simplicity.

Why This Recipe Works?

This recipe is a harmony of flavors. The beef chuck roast is marbled, ensuring moisture retention during cooking. As it simmers, the fibers break down, creating fork-tender meat.

Meanwhile, the vegetables—rooted in earthy sweetness—meld perfectly with the beef and broth. The Worcestershire sauce and fresh herbs add depth and intrigue, ensuring each bite is bursting with flavor.

Moreover, the slow cooking process allows flavors to develop over time, drawing out the savory goodness of each ingredient. You won’t need fancy culinary skills; just a little time and patience.

What You’ll Need to Make This Dish

Here’s a simple list to kick off your pot roast adventure:

2 teaspoons coarse kosher salt
2 tablespoons neutral cooking oil
4 to 5 pound beef chuck roast

1 pound peeled carrots, cut into 2-inch pieces
3 cloves garlic, finely minced
2 tablespoons cornstarch

2 cups rich beef stock
2 tablespoons ice-cold water
2 pounds Yukon Gold potatoes, peeled and chopped into 2-inch chunks

1 teaspoon Worcestershire sauce
1 teaspoon freshly cracked black pepper
1 teaspoon dried rosemary

1 bay leaf
chopped fresh parsley, garnish

How to Make Ultimate Slow Cooker Pot Roast?

This dish is a total game changer in the kitchen. Follow along as I guide you through each step, and soon you’ll be on your way to creating a masterpiece that will leave your dinner crowd raving.

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. Clean and chop the vegetables into uniform sizes. Remember, even cuts ensure even cooking. Season the beef generously with salt and pepper.

Step 2: Sear the Meat

In a spacious skillet, heat the neutral cooking oil over medium-high heat. Sear the beef on all sides until it develops a lovely brown crust.

This step is crucial; it adds flavor! If the meat is sticking, give it time. Don’t rush it. You want to develop that rich, caramelized surface.

Step 3: Load the Slow Cooker

Once the meat is nicely browned, place it in the slow cooker. Surround it with the chopped potatoes and carrots. Add the minced garlic, rosemary, and bay leaf.

Step 4: Create the Broth Mixture

In a separate bowl, mix the beef stock with Worcestershire sauce and any remaining salt and pepper. Pour this flavorful concoction over the roast and vegetables in the slow cooker. The liquid should cover about half of the contents.

Step 5: Slow Cook

Cover the slow cooker and set it to low for about 8 hours. If you are short on time, you can set it to high for about 4-5 hours. It’s all about patience here!

Step 6: Thickening the Gravy

Once the cooking time is up, the aroma will hit you like a warm hug. Remove the beef and veggies. To create a delicious gravy, mix cornstarch with ice-cold water. Whisk this mixture into the remaining liquid in the slow cooker and let it thicken for an additional 15 minutes.

Step 7: Serve and Enjoy

Slice the beef and arrange it alongside the vegetables. Spoon over the gravy and sprinkle with fresh parsley. It’s time to dig in!

Tips for Success

Choose the Right Cut: Opt for a chuck roast, which has perfect fat content for slow cooking. It’s tender and flavorful after hours of simmering.

Don’t Rush the Sear: This step adds depth of flavor that can elevate the whole dish.
Cut Uniformly: Make sure your veggies are similar in size for even cooking. This ensures they aren’t mushy while the meat is perfectly tender.
Use Homemade Stock: If possible, homemade beef stock can add a nice richness you won’t get from store-bought.

Let it Rest: Once cooked, allow the meat to rest for 10-15 minutes to retain its juices before slicing.

How to Store Leftovers?

If you happen to have any leftovers (not likely, if I’m honest!), let them cool first. Store them in an airtight container in the fridge for up to 3 days. You can also freeze portions in freezer-safe bags for up to three months. Just ensure to label them; future-you will thank present-you!

Nutrition Information

Ultimate Slow Cooker Pot Roast Recipe Nutrition Facts

How Would I Recommend Serving Ultimate Slow Cooker Pot Roast?

When it comes to serving your sumptuous pot roast, here are some tried-and-true suggestions:

With Creamy Mashed Potatoes: The classic pairing adds a touch of luxury. With a drizzle of gravy on top, this combination is hard to resist.
Over Egg Noodles: Linguine or egg noodles serve as a wonderful canvas for the tender meat and savory sauce, creating a comforting meal.

On Sourdough Bread: Turn your leftovers into the ultimate sandwich. Top with sautéed mushrooms or onions for an elevated experience.
As a Salty Shredded Beef Salad: Combine the roast with mixed greens, fresh veggies, and a light vinaigrette for a hearty salad. This adds a refreshing twist, perfect for warmer months.

Ultimate Slow Cooker Pot Roast copycat Recipe

What Alternatives Can You Use for the Ingredients if Not Available?

We’ve all been there—racing to cook only to discover you’re missing a few ingredients. Here’s a back-up plan:

Chuck Roast Alternatives: You can substitute with a brisket or round roast. These cuts can also hold up well in low and slow cooking.
Vegetable Alternatives: If Yukon Gold potatoes aren’t available, use red potatoes or sweet potatoes, which lend a different flavor and texture.
Worcestershire Sauce Substitutes: In a pinch, soy sauce or a mix of balsamic vinegar and honey can capture a similar umami taste.

Cornstarch Substitutes for Thickening: If cornstarch is out, flour or arrowroot powder can also work to create a velvety gravy.

It's a chilly Sunday afternoon. The air is crisp, and the hint of autumn begins to settle in.

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine American

Servings

Calories 542 kcal

Equipment

Slow Cooker

Ingredients

2 teaspoons coarse kosher salt

2 tablespoons neutral cooking oil
4 to 5 pound beef chuck roast
1 pound peeled carrots cut into 2-inch pieces

3 cloves garlic finely minced
2 tablespoons cornstarch
2 cups rich beef stock

2 tablespoons ice-cold water
2 pounds Yukon Gold potatoes peeled and chopped into 2-inch chunks
1 teaspoon Worcestershire sauce

1 teaspoon freshly cracked black pepper
1 teaspoon dried rosemary
1 bay leaf

chopped fresh parsley garnish