Mom’s Slow Cooker Guest Pot Roast
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Here is another one from my mom’s recipe box that brings back warm memories and is one delicious meal. Either with roasted vegetables for dinner, or as a pulled beef sandwich with juice for dipping. Game Day is near and this Slow Cooker Guest Pot Roast is perfect sandwich snacking!
Mom’s Slow Cooker Guest Pot Roast is another one I grew up with loving. It creates a wonderful aroma and the sauce is made from a variety of different items found in the pantry. I serve this with roasted red potatoes and onions. I have used different cuts of beef for this too, from Top Round to Blade Bone to Chuck Roast.
When making the marinade I like to whisk this to emulsify the sauce/marinade. It creates a thick consistency to coat the meat and penetrate for maximum flavor.
While this is almost a one pot meal, it needs a good pan sear first to get that beef all browned and crispy. The caramelization is required – at least to me. I think the browned edges of the meat add a great texture, flavor and is required when making any sort of “pulled” beef or pork dish.
This is fantastic as a lunch or party food. Simple pull apart while in the slow cooker and allow it to sit in the marinade sauce.
I don’t know what it is that makes this so good, but the combination of marinade ingredients like the fresh rosemary, soy sauce, mustard and that always-a-tongue-twister, Worcestershire sauce, is delectable. The beef has cooked down where the muscle fibers have exhausted themselves and melted away leaving beautifully tender and succulent meat.
And the aroma, hold me back! It’s a fond memory that I hope you enjoy as much as I do.
Just load up a toasted ciabatta roll and fill it up for one tasty sandwich. Dip it in the reserved sauce the beef simmered in and you are set. Game On!
Mom's Guest Pot Roast Recipe
Ingredients
- 3-4 lb chuck roast or blade bone pot roast or rump roast
- 1 tbsp olive oil
Marinade
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup ketchup
- 3 tbsp soy sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp fresh rosemary chopped
- 2 cloves garlic minced
- 2 tsp dried mustard
- 1 tsp kosher salt
Vegetables
- 4 carrots peeled and cut into 2" pieces
- 2 stalks celery cut into 1 ½" pieces
- 1 large yellow onion chopped
- 1 lb baby red potatoes
- 2 cups beef broth (as needed to cover)
Instructions
Marinade
- In a small bowl add the vinegar, oil, ketchup, soy sauce, Worcestershire sauce, rosemary, garlic, mustard and salt. Whisk to mix thoroughly and pour over meat. Cover and marinate for at least 1 hour or refrigerate overnight (best).
- Stove Top: Remove meat from marinade. Add tablespoon of olive oil to a deep skillet or Dutch oven over high heat and sear meat on both sides. Pour marinade over and cover tightly with a lid. Bring just to a simmer on the stovetop over medium-high heat. Simmer on low for 2 hours. Add carrots, celery, onion and potatoes. Pour enough beef broth just to cover. Cook an additional 1 1/2 hours covered (2 hours for a 4 lb roast) or until the roast and potatoes are fork-tender. Remove meat to platter and carve. Skim fat from sauce and spoon over meat and vegetables.
- Slow Cooker: Remove beef from marinade and reserve marinade. Add tablespoon of olive oil to a deep skillet or Dutch oven over high heat and sear meat on both sides. Spray inside of slow cooker with cooking spray. Add pan seared beef and reserved marinade, carrots, celery, onion and potatoes. Pour enough beef broth just to cover. Cook for 4 hours on High or 6 hours on Low. Remove meat to platter and carve. Skim fat from sauce and spoon over meat and vegetables.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Whats the longest I can marinade for? Overnight?
Overnight would be fine. Thank you!
Fabulous! I tried the stovetop version, and will be sure to do it again. While it was cooking away, I roasted onions and mushrooms in the oven to stir in later.
Oh that sounds so good right now!
this was awesome! family loved it, thank you for sharing 🙂
Kevin, this looks delicious. I’m sure it wouldn’t be a problem getting my family on board for this one. I needed another recipe for chuck roast!
Nice! So glad I could be of assistance Heather. 😉
Recipe sounds good will try it next week. Have all the ingredients in store cupboard.
Excellent Margaret! The meat falls apart nicely and the sauce is wonderful. Great for sandwiches or serve over mashed potatoes. 🙂
Got me a nice grass-fed chuck roast yesterday…. guess what’s going in the crock pot early this afternoon? 🙂
This sounds SO yummy! The caramelized ends are my favorite part of any shredded meat dish! ????
Thanks, those are mine too Laura! I love a great meal with minimal effort, too. 🙂
I love a tender roast and the ingredients for this one sound like a perfect mix for me and my family (thanks Kevin’s amazing mom!). And wow, does this one look tender. You have me craving it right now.
P.S. I know there are a lot of slow cookers with black inserts but seeing as you and I seem to have this psychic connection when it comes to taste in kitchen cutlery and stoneware, tell me you don’t own a stainless touchscreen Crock Pot! 😀
Thanks Sally! No, no stainless Crock Pot, just one from Target. BUT yesterday my early Bday present arrived and we made some amazing chili in it. It’s a Instant Pot IPDuo60. It works as pressure cooker, slow cooker, rice cooker, porridge maker, steamer, saute/browning, yogurt maker and warmer. It’s so cool! 🙂
Have you done this in a pressure cooker? Wanted to try this in my new Ninja Foodi…How long for a 4lb roast if you did?
Hi Angela, I would refer back to your cooking instructions for the Ninja Foodi that came with it. My guess would be: if your slow cooker meat, soup, or stew recipe calls for 8 hours on the low setting or about 4 hours on the high setting, it should be fully cooked in about 25 to 30 minutes in the Instant Pot. Hope thi shelps. I just Googled it. 🙂
Hi Kevin,
I saw your comment for pressure cooking this. If you’re using a pressure cooker you will need to increase liquid or you will, most likely get a burn notice like I did. It had just started to do that on mine so I released pressure and added more liquid. Might want to try that with yours and then add it into your notes for others so they have the correct amount added. I did 4 star only because I had to wing that part. Mine still came out pretty good 🙂
Hi Cheri. I actually had to go to the post and scroll the comments because I knew I did not give pressure cooking instructions, it’s my mom’s Slow Cooker recipe. You are correct if you do though. I believe a minimum of 1 cup liquid is needed for IP/Pressure cooker cooking or the dreaded burn notice appears. I would use beef broth or water.
PS) I will be making this! STAT!
I actually spread some on flat bread last night, dee-lish!
Game on is right! This is so melt-in-your-mouth good! No wonder you’re such a fabulous cook – I see the apple doesn’t fall far from the tree! Delicious, my friend!
Thanks so much Annie!