Slow Cooker Pot Roast is the best comfort food! It’s a super filling and deliciously tasty meal in one that is sure to satisfy even the most discerning diners.
This is just classic, homemade style, stick to your ribs good food made with basic and real ingredients. In addition, it is the best to return home, cooked in the clay pot and ready to eat after a long day.
Slow Cooker Pot Roast
I’ve been doing slow cooker roasting for as long as I can remember. But at first I was doing everything wrong.
We’ve all had the super easy and lazy slow cook roast that omits the browning, but once you taste it golden, you’ll never look back!
Slow cooker roast
Another mistake was using onion powder and garlic powder instead of the real thing. Those have their place, but not here. Fresh onion and garlic and lots of flavor.
And have you ever tried the clay pot roast with fresh herbs? It’s much better than dry, so it’s worth the splurge. Often you can even find them bundled in a mixed package.
Last but not least, vegetables. I was always adding diced potatoes and using Russet potatoes. How does that turn out in the end? Potato soup! Instead, use a waxier potato (Yukons) and keep the potatoes whole. Then cut them at the end if you want, or just serve them whole no one will care.
Everyone will be too busy savoring every bite to worry about the details of potato size. This is the best pot roast recipe! Simple ingredients but layers of rich and satisfying taste.
Ingredients for Crock
- Roast Chuck – I like to use a shorter, wider roast here, then the vegetable bed can just be on top.
- Olive oil – to burn the roast and sauté the aromatics.
- Salt and pepper: season the roast with a good amount of salt, otherwise it may taste a little flat.
- Yellow onion – I prefer to sauté the onions before adding to the slow cooker remove the raw bite. Then I like to take out the onion slices after cooking, as they become soft, but leave them if you want.
- Garlic: Be sure to use fresh garlic to get the best flavor here. Use a garlic crusher if you hate chopping.
- Meat broth – I know they say canned beef broth shouldn’t be used, but chicken broth just doesn’t seem to be right here. I personally like the taste very well.
- Worcestershire sauce: If you don’t have this, you can skip it. It only adds a little touch of depth.
- Fresh thyme, rosemary and parsley – fresh herbs taste better here, but if you don’t want to pay the higher price, use 1/3 of the indicated amount of dried herbs.
- Yukon Golden Potatoes (also known as yellow potatoes): Red potatoes will also work very well here. I simply prefer the appetizing color of yellow.
- Carrots: Thicker carrots work best here, as they won’t get mushy with this long cooking time.
- Cornstarch: This is optional but preferred for best results. Turn a broth with an almost water-like consistency into a perfectly thick sauce that sticks to meat and vegetables.
How to make the best
pot roast in the clay pot
- Golden roast, add to the slow cooker: heat 1 tablespoon of olive oil in a large pot over medium-high heat
- Dry the roast with paper towels, season everything with salt and pepper.
- Roast the roast in a pot until golden brown on both sides, approximately 4 to 5 minutes per side. Transfer the roast to the slow cooker.
- Sauté the aromatics, place them over the roast: add 1/2 tablespoon remaining olive oil to the pot. Add the onion and sauté 2 minutes, add the garlic and sauté 30 seconds more.
- Pour the onion mixture over the roast in the slow cooker.
- : return the pot to heat, pour in the beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, long enough to scrape the golden pieces from the bottom of the pot, this will add a lot of flavor to the broth. Remove the pot from the heat.
Make the most of those golden pieces
<img src="https://www.cookingclassy.com/wp-content/uploads/2019/03/slow-cooker-pot-roast-7.jpg" alt="Add
potatoes and carrots over the chuck roast and pour over the meat broth mixture.” /> Place the vegetables in a slow cooker
- : Place the potatoes and carrots over the onion layer in a slow cooker, pour the meat broth evenly over the top, and then season with salt and pepper.
- Cook low and slow: Cover the slow cooker and simmer until roast and vegetables are tender, about 8 to 9 hours.
- and vegetables, crumble the roast, cut the potatoes if desired.
Remove the roast
to thicken sauce for roasting in pot I don’t
always thicken the broth if I don’t have time, but I really prefer the thicker sauce. I’ve tried several different methods for thickening and prefer the cornstarch route, as you don’t have to add extra fat (butter for flour) and prefer to thicken after cooking better.
If you try to thicken with corn flour or starch early on, it doesn’t thicken properly and can leave a mealy or cornstarchy flavor. Is. Here’s how you’ll thicken the sauce:
- Beat the cornstarch with 3 tablespoons of beef broth and then pour into a saucepan. Bring to a simmer, stirring constantly, let simmer 30 – 60 seconds.
- Roast dish and vegetables, pour sauce over the top and sprinkle with parsley.
Can I use a different cut of meat?
For best results, stick with the chuck roast for this recipe. Other roasts will not be so tender.
Can I use baby carrots?
I’ve also done this using a baby carrot bag, but I’m only going for a bag of thick baby carrots. You know what I mean. We’ve all seen those thin bags of worthless baby carrots. Use the abundant thicks (check the organic section, they are not much more expensive and taste better).
Can I add wine?
If desired, you can also add 1/2 cup of red wine to this recipe along with the meat broth.
Can I cook over high heat?
I only recommend simmering for the most tender results. I’ve tried high temperature cooking and it’s just not the same.
Can I cook it in the oven?
I have a shared oven method HERE.
What should I serve with Crock Pot Roast?
You don’t really need anything else to go along with this, it’s such a filling dish on its own, but if you want to serve it with a salad, some steamed asparagus for a nice green color or some homemade bread with butter.
Most delicious slow cooker
recipes you’ll love:
- Meat stew
- Grill-style chicken Shredded pork slow cooker ribs
- Slow cooking pork