Description
Hearty Midwest comfort meets culinary magic in this slow cooker pot roast that melts effortlessly with rich, savory flavors. Tender beef braised in aromatic herbs promises a deeply satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
- 3.4 lbs (1.52 kg) beef chuck roast (or shoulder roast)
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, or use extra broth)
- 4 medium carrots, cut into chunks
- 3 large potatoes, cut into chunks (Yukon gold or russet)
- 1 large onion, sliced
- 2 celery stalks, chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (for thickening, optional)
- 1 tablespoon cold water (for slurry, optional)
Instructions
- Seasoning Ritual: Generously massage the beef roast with a harmonious blend of salt, pepper, garlic powder, onion powder, thyme, and rosemary, ensuring every surface is lovingly coated.
- Flavor Enhancement: If desired, heat olive oil in a skillet over medium-high heat and sear the roast on all sides until a rich, golden-brown crust develops, approximately 2-3 minutes per side.
- Vegetable Foundation: Create a robust base in the slow cooker by arranging potatoes, carrots, and sliced onions, forming a flavorful bed for the roast.
- Liquid Symphony: Whisk beef broth, Worcestershire sauce, and tomato paste in a separate bowl, then cascade the mixture over the roast and vegetables, ensuring complete coverage.
- Slow-Cooking Magic: Secure the lid and allow the slow cooker to work its transformative magic – on low for 8-10 hours or on high for 5-6 hours, until the meat surrenders to tenderness and effortlessly pulls apart.
- Gravy Transformation: Extract the roast and vegetables, then create a cornstarch slurry by combining cornstarch and water; integrate this into the cooking liquids, stirring on high heat for 5-10 minutes until the sauce achieves a luxurious thickness.
- Final Presentation: Delicately shred the pot roast, reunite with vegetables and velvety gravy, and optionally garnish with chopped parsley for a vibrant finish.
Notes
- Browning the meat before slow cooking intensifies flavors and creates a delicious caramelized exterior, enhancing the overall taste profile.
- Always ensure enough broth covers the meat and vegetables, preventing dryness and maintaining moisture throughout cooking.
- Cut vegetables into uniform sizes to guarantee even cooking and consistent texture across all ingredients.
- Let the roast rest for 10-15 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness and preventing dry meat.
- Prep Time: 15 minutes
- Cook Time: 8-9 hours (low) or 4-5 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg