Savory Slow Cooker Pot Roast
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This melt in your mouth Savory Slow Cooker Pot Roast that is so fall apart tender and has a gravy made from blending half of the cooked vegetables with the cooking marinade liquid.
When time is an issue the slow cooker always saves me. Coming home to the aroma of this always makes for a relief knowing a killer meal is minutes away.
So how was everyone’s Christmas? Did you survive all the food and libations? One more holiday coming up and then there is the New Year. Can you believe it?
All these questions Kevin, how about a recipe to make my Monday all better? Well here it is, my Savory Slow Cooker Pot Roast. It’s just the ticket when your hands are full with other holiday duties, the kids are home from school and in town family are visiting. A great way to enjoy the family fun and know that dinner is happening under that slow cooker lid.
I serve this with mashed potatoes or my Herb Roasted Poupon Potatoes. The gravy that gets made for this is amazing and I pour it over the pot roast, the potatoes and vegetables.
I personally like to brown the beef chuck roast before it goes into the slow cooker. That is completely optional, but I must say browned meat seals in the juices and gives a nice texture to the outside of this Savory Slow Cooker Pot Roast.
I also learned that by cooking the meat on a bed of the onion, celery and carrots I can use them to thicken the gravy, too. I end up taking the slow cooker pot roast out of the pan and scoop half of the vegetables and cooking liquid out and pulse it in my blender. Pour that thickened mixture back into the cooking liquid and you are good to go.
I often times interchange the fresh herbs in this and while my favorite is thyme, fresh rosemary, chopped and added at the end it incredible, too.
If your a fan of comfort food and would like to know how to make Salisbury steak or delicious Swedish meatballs I’ve got you covered, too. Enjoy!
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Savory Slow Cooker Pot Roast
Ingredients
- 3 lb beef chuck pot roast boneless
- 1 tbsp olive oil
- 1/2 cup red wine
- 1 1/2 cups onion chopped
- 2 carrots peeled and chopped, 1/2 inch
- 2 celery stalks chopped, 1/2 inch
- 2 garlic cloves chopped
- 3 tbsp all purpose flour
- 1 cup beef broth
- 3 tbsp tomato paste
- 2 tbsp Dijon style mustard
- 2 bay leaves
- 1 tbsp thyme or rosemary chopped fine
- 1 tsp black pepper
- 1/4 tsp salt
- 1/4 cup parsley chopped for garnish
Instructions
- If needed, cut roast to fit into a 3 1/2- to 6-quart slow cooker. Spray slow cooker with cooking spray.
- Place the onion, garlic, carrot and celery in the slow cooker. Sprinkle flour over vegetables and mix.
- Add olive oil to large skillet over medium heat and brown roast on all sides. (See Note 1)
- In a bowl whisk together the beef broth, tomato paste, mustard, herbs, salt and pepper. Place roast on top of vegetables. Deglaze skillet with red wine (scraping up the bits of caramelized bits on bottom of pan) and pour wine and marinade liquid over roast.
- Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. Season to taste with salt and pepper.
- Remove roast from slow cooker and set aside, covered. Discard bay leaves. Scoop out half of the vegetables and 2 cups of cooking liquid and purée for 30 seconds in a blender.
- Slice or break up pot roast into pieces and place back in the slow cooker and pour sauce over meat and cover to stay warm or serve immediately with sauce on the side. Garnish with chopped parsley.
Notes
- If not browning the meat add the red wine to the next step and top vegetables with meat.
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.
If you don’t have red wine can you just add more broth?
Certainly Shasta, that will work.
Just made this last night and it was delicious!! I followed the recipe exactly and did brown the meat. I only had a 920 gram roast (1.75 lb?). but used the full amount of other ingredients anyway as we love sauce. I could have reduced the flour a bit to compensate for the shortfall in meat juice but I was able to thin the sauce at the end with a little hot water and it lost non of its flavour. I have booked marked this and will use it again. Thank you.
Thank you for sharing Anne! I am glad you will make it again!
We made this tonight. It was decadent, yet simple. Five star, a meal to remember. Will definitely make again! I love your recipes! Thank you so much.
Thank you so much! Thank you for taking the time to tell me and rate the recipe!
I just made this in the instant-pot, it cooked for 2 hours, was amazing. It battles short ribs I’ve paid a lot of money for in restaurants!!! Will make again.
Thanks Angi, so glad you enjoyed this one!
The nutrition facts state that the amount of serving is (1 g) meaning gram but not g-force. That is a very small serving. It is not an ounce or a tenth of an ounce but closer to .03 of an ounce. At 390 calories per g, this must be high caloric meal.
Lynn, must have been a little glitch there, but this easily feeds 6 people.
My boyfriend doesn’t eat beef. Do you think it would be just as good with some pork?
This is a great one to substitute with a pork shoulder Chrysta. Let me know what you and your boyfriend think. Cheers and thanks for stopping by!
Get a new boyfriend
Loved this recipe! Delish!
Thanks so much for taking the time to come back and let me know Nicole!
Well it looks heavenly! I love pot roast ♥
The flavors are so good! Thanks Natalie, hope you give it a try. 🙂
Good evening,
Does it matter if you prepare the roast frozen or defrosted? I am aware that the cooking time will be different depending on state
Kayla
I use a defrosted roast Kayla. I have never dropped anything frozen in the slow cooker myself and the cooking time would definitely be different.
Hi! Thanks for the great recipe. Do you think this would freeze well, after the roast has been browned, but with everything else raw (veggies in one baggie, meat and marinade in another)? Also, do you use fresh rosemary/thyme or dried? Thanks!
Hello Anon. To your first question I think it would fine, but my experience has been that potatoes tend to get mealy when thawed, but let me know your thoughts. As to the second, I use both, fresh whenever possible.