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–+ servings
Slow Cooker Pot Roast

Savory Slow Cooker Pot Roast: Effortless Comfort Food Bliss

This Slow Cooker Pot Roast is the epitome of comfort food with juicy beef and melt-in-your-mouth vegetables.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef Roast (Chuck) For melt-in-your-mouth tenderness
  • 2 tablespoons Olive Oil Used for searing
  • 2 medium Onions Chopped, for sweetness
  • 4 cloves Garlic Minced, enhances flavor
  • 2 tablespoons Tomato Paste For acidity and umami
  • 1 tablespoon Brown Sugar To counter savory flavors
  • 1 tablespoon Italian Seasoning Herb blend
  • 1 teaspoon Garlic Powder Boosts savory notes
  • 1 teaspoon Onion Powder Boosts savory notes
  • 1 teaspoon Chili Powder Adjust for spice level
For the Vegetables
  • 4 medium Carrots Chopped
  • 2 pounds Potatoes Yukon Gold or red, quartered
For the Cooking Liquid
  • 4 cups Beef Stock Consider low-sodium
  • 2 sprigs Thyme Fresh
  • 2 sprigs Rosemary Fresh
  • 2 leaves Bay Leaves
For the Gravy
  • 2 tablespoons Cornstarch For thickening
  • 2 tablespoons Fresh Parsley Chopped, for garnish

Equipment

  • Slow Cooker
  • Sauté pan

Method
 

Step-by-Step Instructions
  1. Prepare the Roast: Pat the beef roast dry and season with salt and pepper.
  2. Sear the Meat: Heat olive oil in a pan, then sear the roast for 4-5 minutes on each side.
  3. Sauté the Aromatics: Sauté onions in the same pan, adding salt and pepper, until soft.
  4. Build the Flavor Base: Add garlic, tomato paste, brown sugar, and spices to onions, then deglaze with beef stock.
  5. Combine Ingredients in Slow Cooker: Pour the onion mixture over the roast, adding carrots, potatoes, herbs, and remaining stock.
  6. Slow Cook to Perfection: Cook on low for 8-10 hours or high for 4-6 hours, until tender.
  7. Prepare the Gravy: Strain cooking liquid, mix cornstarch with water, add to liquid and heat until thick.
  8. Serve and Enjoy: Shred or slice the pot roast, serve with vegetables, drizzle gravy, and garnish with parsley.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 45gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 1150mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Let the roast rest after cooking to retain juices. Preheat the pan for searing and avoid overcrowding vegetables.

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