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Plated shredded pot roast with potatoes, carrots, celery and garnished with parsley | URBAN BAKES

Slow Cooker Pot Roast

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5 from 1 review

  • Author: URBAN BAKES
  • Total Time: 8 hours 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This deliciously tender and savory classic Slow Cooker Pot Roast is the perfect cozy meal to come home to after a long day. Cook it low and slow, and this chuck roast will simply melt in your mouth, and be favored by everyone!

Ingredients

Scale
  • 2 to 3 pounds (907 g to 1.36 kg) beef chuck roast
  • salt and ground black pepper
  • 1 1/2 tablespoons (23 g) olive oil
  • 1 medium yellow onion (1 cup or 165 g), sliced
  • 8 garlic cloves (40 g), minced
  • 1 1/2 cups (360 g) beef broth
  • 1 tablespoon (15 g) worcestershire sauce
  • 1 tablespoon (5 g) fresh rosemary, minced
  • 1 tablespoon (5 g) fresh thyme, stems removed
  • 12 yellow baby potatoes (340 g)
  • 4 large carrots (2 cups or 280 g), peeled and cut into 2 inches in length
  • 4 celery stalks (2 cups or 232 g), sliced 1/2 inch thick
  • 3 tablespoons (24 g) cornstarch
  • 1 to 2 tablespoons fresh parsley, minced

Instructions

  1. Using paper towels, pat dry the top, bottom and sides of the chuck roast. Season both sides with salt and pepper. 
  2. In a large saucepan, heat oil over medium-high heat, about 1 to 2 minutes. Sear the sides of the chuck roast, about 2 to 3 minutes on each side until browned. Some beef cuts may have wide edges or a third side, be sure to sear all edges/sides as well.  Using tongs, transfer beef into the center of the slow cooker.
  3. Sauté onions for about 5 minutes or until lightly browned. Add garlic and sauté for 2 minutes. Pour mixture over the chuck roast. 
  4. Lower heat to medium-low, add beef broth, Worcestershire sauce, rosemary and thyme. Cook for about 1 minute. Pour mixture into the crockpot.
  5. In the slow cooker, evenly layer potatoes, carrots and celery. Season with more salt and pepper. Cover and cook on low for 8 hours or high for 4 hours. 
  6. Transfer roast and vegetables onto a large plate. Shred beef and if desired, cut potatoes. 
  7. On medium-high heat, use a fine mesh sieve to strain the broth into a medium saucepan.  There should be just over 2 cups of liquid.  Remove 3 tablespoons of broth into a small bowl and mix in cornstarch. Transfer cornstarch-mixture back into the saucepan along with strained contents from the sieve. Mix until the broth thickens to a gravy, about 3 to 4 minutes. 
  8. Plate shredded pot roast and vegetables. Pour gravy on top and sprinkle parsley.  ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Find it online: https://www.urbanbakes.com/slow-cooker-pot-roast/

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