Slow Cooker Pot Roast Recipe
Pot roast has its origins in European cuisine, where braising meats was a common cooking method. This method involves slow-cooking tougher cuts of meat, usually beef, in liquid until they become tender. The French “boeuf à la mode” and the German “Sauerbraten” are early forms of pot roast, and immigrants brought these techniques to the United States in the 19th century.
Equipment
- Slow cooker (6-quart or larger)
- Large skillet (for searing the beef)
- Tongs or spatula
- Cutting board and knife
Ingredients
- 3-4 lbs chuck roast (or other tough cuts like brisket or bottom round)
- 1 tablespoon olive oil
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional for deeper flavor)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Beef:Start by patting the beef roast dry with paper towels. Season it generously with salt and pepper on all sides.
- Sear the Beef (Optional but Recommended):In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, sear the beef for 2-3 minutes on each side until browned. This step locks in flavor and gives the beef a rich color. Once seared, transfer the beef to your slow cooker.
- Add Vegetables:Place the carrots, potatoes, onions, and garlic around the beef in the slow cooker. These vegetables will soak up all the delicious juices and flavors during the cooking process.
- Make the Broth:In a small bowl, combine the beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, bay leaves, and a pinch of salt and pepper. Stir well, then pour this mixture over the beef and vegetables in the slow cooker.
- Slow Cook:Set your slow cooker to low and cook for 8 hours (or on high for 4-5 hours). The longer, slower cook on low heat will make the beef incredibly tender and the vegetables perfectly soft.
- Check for Tenderness:After the cooking time is up, the beef should be fork-tender and easily pull apart. If it's not quite there, allow it to cook for another 30 minutes to an hour.
- Make the Gravy (Optional):For a thicker gravy, remove about 1 cup of the liquid from the slow cooker, bring it to a simmer on the stovetop, and whisk in 1 tablespoon of cornstarch mixed with water. Cook until the gravy thickens, then pour it back over the roast.
- Serve:Shred the beef into large chunks and serve it alongside the vegetables, spooning the gravy over the top. Garnish with fresh parsley for a pop of color.