Slow Cooker Pot Roast
If there is one smell that means Sunday in the Sullivan household, it is pot roast. When the kids were little, I'd get that slow cooker going before church, and by the time we walked back through the door in our good clothes, the whole house smelled like the most wonderful thing in the world. Hank would always say, "Margie, you outdid yourself," as if I'd been slaving in the kitchen all morning — and I'd just smile and set the table. That's the magic of a slow cooker, friends. It does the work; you take the credit.
The secret — and I mean this sincerely — is searing the roast before it goes in the pot. I know it's tempting to skip that step and just toss everything in, but that golden-brown crust is where so much flavor comes from. Take the extra ten minutes. You will not regret it. While this roast is doing its thing, you might want to put together a pan of my Classic Green Bean Casserole to go alongside — it's a Sunday dinner made in heaven.
Slow Cooker Pot Roast
Ingredients
- 3–4 lb chuck roast
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp vegetable oil
- 1 lb baby potatoes (or 3 medium Yukon Gold, quartered)
- 4 medium carrots, cut into 2-inch pieces
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 cups beef broth
- For the gravy:
- 3 tbsp cornstarch
- 3 tbsp cold water
Directions
- Pat the chuck roast completely dry with paper towels — this is important for a good sear. Mix together the salt, pepper, and garlic powder and rub all over the roast.
- Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Sear the roast for 3–4 minutes per side (including the edges) until a deep brown crust forms. Don't rush this step. Transfer the seared roast to your slow cooker.
- Add the tomato paste to the same skillet and stir it around for about 30 seconds. Pour in the beef broth and Worcestershire sauce and scrape up all the browned bits from the bottom. Pour this liquid into the slow cooker.
- Nestle the potatoes, carrots, onion wedges, and smashed garlic around the roast. Tuck the rosemary and thyme sprigs in among the vegetables.
- Cover and cook on LOW for 8–9 hours, or on HIGH for 4–5 hours, until the meat is fork-tender and pulling apart.
- Carefully transfer the roast and vegetables to a serving platter and tent loosely with foil. Pour the cooking liquid into a saucepan.
- Skim any excess fat from the surface of the cooking liquid and bring to a simmer over medium heat. Whisk together the cornstarch and cold water until smooth, then whisk into the simmering liquid. Cook, stirring, until the gravy thickens, about 2–3 minutes. Season with salt and pepper.
- Use two forks to pull the roast apart into large chunks. Serve with the vegetables, spooning that gorgeous gravy generously over everything. 💛
Friends, there is truly nothing better than walking into a house that smells like this. My grandkids started calling this "Sunday beef" when they were tiny, and the name has stuck. Serve it up in big bowls with plenty of gravy and some warm Soft Homemade Dinner Rolls to soak up every last drop. This is Maple Grove, Ohio comfort food at its absolute finest. 💛
Comments (3)
Oh Margie, I made this on Sunday and my husband actually teared up. He said it tasted exactly like his grandmother used to make. That sear makes ALL the difference. Thank you!
I used to be scared to make pot roast but this recipe is foolproof. I put it on before church and came home to the most amazing smell. My family thought I'd been cooking all day!
Roberta, that right there is why I cook — oh my goodness. And Deb, now you have learned the greatest trick in a busy mom's cookbook! Let the slow cooker do it while you live your life. — Margie 💛
Leave a Comment