Slow Cooker Pot Roast (Printer-Friendly Version)
Savory pot roast slow-cooked with carrots, potatoes, and a rich flavorful gravy for comfort food lovers.
# What You'll Need:
→ 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, cut into 2-inch pieces
06 -
2 parsnips (4 ounces), peeled, halved lengthwise, cut into 2-inch 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
→ Seasonings and Others
11 -
1 1/2 teaspoons salt
12 -
1 teaspoon black pepper
13 -
3 tablespoons tomato paste
14 -
2 tablespoons brown sugar
15 -
2 tablespoons all-purpose flour
16 -
2 teaspoons dried oregano
17 -
1 teaspoon Better Than Beef Bouillon paste
18 -
1 teaspoon kosher salt
19 -
1 bay leaf
20 -
2 tablespoons fresh chopped parsley, for garnish
# Steps to Follow:
01 -
Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray. In a large skillet over medium-high heat, warm olive oil. Season the roast on all sides with salt and black pepper. Sear the meat until browned, approximately 4 minutes per side.
02 -
Place chopped onions, minced garlic, halved new potatoes, carrots, and parsnips into the slow cooker base. Position the seared roast atop the vegetables.
03 -
In a medium bowl, combine tomato paste, Worcestershire sauce, mustard, brown sugar, flour, dried oregano, beef bouillon paste, reduced-sodium beef broth, kosher salt, and black pepper; whisk until blended. Pour this mixture evenly over the roast and vegetables. Add the bay leaf.
04 -
Cover the slow cooker and cook on the low setting for 8 hours, until the meat is tender and easily pulls apart and the vegetables are cooked through.
05 -
Taste and adjust seasoning with additional Worcestershire sauce, brown sugar, salt or pepper if desired. Slice the meat, garnish with fresh chopped parsley, and drizzle with the cooking juices before serving.
# Additional Tips:
01 -
Use fresh herbs for garnish to enhance flavor. Leftover pot roast stores well refrigerated for up to 3 days.