Slow Cooker Pot Roast (Printer-Friendly)
Savory pot roast cooked slow with vegetables and rich gravy, delivering tender and flavorful results.
# List of Ingredients:
→ Meat
01 -
4 pounds boneless chuck roast, trimmed of excess fat
→ Vegetables
02 -
2 medium sweet onions, chopped
03 -
4 cloves garlic, minced
04 -
1 pound baby new potatoes, halved if large
05 -
3 large carrots, peeled, halved lengthwise and cut into 5 cm pieces
06 -
2 parsnips (114 g), peeled, halved lengthwise and cut into 5 cm pieces
→ Liquids and Sauces
07 -
1 1/2 cups reduced-sodium beef broth
08 -
2 tablespoons Worcestershire sauce
09 -
2 tablespoons Dijon or spicy brown mustard
10 -
2 tablespoons extra-virgin olive oil
→ Spices and Seasonings
11 -
1 1/2 teaspoons salt
12 -
1 teaspoon black pepper
13 -
1 teaspoon kosher salt
14 -
2 teaspoons dried oregano
15 -
1 teaspoon Better Than Beef Bouillon paste
16 -
1 bay leaf
→ Other
17 -
3 tablespoons tomato paste
18 -
2 tablespoons brown sugar
19 -
2 tablespoons all-purpose flour
20 -
2 tablespoons fresh chopped parsley, for garnish
# Preparation Steps:
01 -
Spray the interior of a 6-quart slow cooker with nonstick cooking spray.
02 -
Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Sear on each side for approximately 4 minutes until evenly browned.
03 -
Place chopped onions, minced garlic, baby potatoes, carrots, and parsnips into the slow cooker. Position the seared roast atop the vegetables.
04 -
In a medium bowl, whisk together tomato paste, Worcestershire sauce, mustard, brown sugar, all-purpose flour, oregano, beef bouillon paste, reduced-sodium beef broth, kosher salt, and black pepper until smooth.
05 -
Pour the sauce mixture evenly over the roast and vegetables. Add the bay leaf. Cover and cook on the low setting for 8 hours, or until the meat easily shreds and vegetables are tender.
06 -
Adjust seasoning as needed with additional Worcestershire, brown sugar, salt, or pepper. Slice the meat, garnish with fresh parsley, and spoon the gravy over the dish before serving.
# Additional Suggestions:
01 -
For optimal flavor, sear the meat thoroughly and season carefully before slow cooking. Leftovers can be stored refrigerated for up to 3 days.