Slow Cooker Pot Roast
This recipe is pretty flexible and if you have a large slow cooker you can make TWO roasts! Just double all the ingredients and give one to someone who would enjoy a nice prepared meal! New parents, an elderly parent, someone who has suffered a loss really will enjoy this comforting roast. Also, two chuck roasts will feed a family of 7-8.
The browning of the chuck roast in the sauté pan is optional, if you are busy or sometimes like me I make it before work in the morning and I don’t have time to brown the meat so I just put it in there. It’s still super delicious either way. My family enjoys mashed potatoes and gravy to go with our roast.
Tools
- A Slow Cooker like a Crock-Pot or Instant Pot
- Large sauté pan (optional)
- Large fork or tongs
- Cutting board
- Large knife
Ingredients
Fresh Roast
- 3- 4-pound chuck roast
- One onion sliced
- 3 – 4 cloves of garlic smashed
- 3-4 carrots cut into chunks
- Sprig of rosemary
- One 2-ounce package of Lipton Onion Soup Mix
- 3 cups of low sodium beef broth
- 1/2 cup of beer or red wine (optional)
- Olive oil (optional)
- Pepper to taste
Recipe
- If you have time— brown the Chuck roast on either side on high heat for about five minutes on each side.
- Meanwhile, chop onions into small pieces
- Cut carrots into thirds
- Place the onions, garlic, and carrots on the bottom and sides of the crockpot
- Place the seared or un-seared pot roast on top of the vegetables
- Sprinkle the roast and vegetables with the onion soup mix
- Add rosemary and a teaspoon or so of black pepper
- Pour broth (and a beer or wine if you are using) around and on top of roast until liquid comes up to one inch below the roast
- Cook on high for 6 hours or low for 8-9. A fork should twist easily in the beef when it’s tender
Delish Tips
- Don’t keep lifting the lid of the slow cooker you add cooking time every time you lift the lid
- I prefer to use a chuck roast than an English roast the English Roast has way less fat and tends to be tough in my opinion.
- Do not completely submerge your roast with the liquid – you’re not boiling the meat, you are braising
- If you are browning the meat; after you put it in the slow cooker pour the broth in the hot pan and scrape the bottom of the sauté pan-all those brown bits are flavor! Then pour it on top of the meat.