Slow Cooker 5-Star Pot Roast

$- 3-4 lbs chuck roast - 2 tablespoons olive oil - 1 onion, coarsely chopped - 4 cloves garlic, minced - 2 sprigs fresh rosemary - 2 sprigs fresh thyme For this pot roast, I like to use a chuck roast. It has great flavor and becomes very tender. The olive oil helps to sear the meat before cooking. The onion and garlic add depth to the dish. Fresh rosemary and thyme bring bright flavors that make the roast shine. - 2 teaspoons paprika - Salt and pepper to taste - 2 tablespoons soy sauce - 2 tablespoons cornstarch (optional, for thickening) - 2 tablespoons water (when using cornstarch) To season the roast, I use paprika, salt, and pepper. This mix gives a nice flavor. Soy sauce adds umami, making the dish richer. If you want a thicker gravy, cornstarch is a great option. Combine it with water to avoid lumps. - 3 large carrots, sliced - 2 large potatoes, diced I choose carrots and potatoes for their texture and flavor. Cut the carrots into thick slices. This helps them stay firm during cooking. Dice the potatoes into large chunks. They soak up flavors from the broth and roast. Choosing the right vegetables makes a big difference in taste and presentation. {{ingredient_image_1}} Searing the roast: Technique and importance Searing the roast is a key step. It locks in the juices and boosts flavor. Heat two tablespoons of olive oil in a skillet over medium-high heat. Season the chuck roast with salt, pepper, and paprika. Sear all sides for 4 to 5 minutes until golden brown. This caramelization adds depth to your pot roast. Preparing the slow cooker base Once your roast is seared, grab your slow cooker. Add the coarsely chopped onion and minced garlic to the bottom. This mix will create a tasty base. The onions and garlic will soften and flavor the meat as it cooks. Adding the roast and vegetables Carefully place the seared roast into the slow cooker. It should sit right on top of the onion and garlic. Next, layer sliced carrots and diced potatoes around the roast. This way, the veggies soak up all the delicious flavors while cooking. Mixing and pouring in the broth In a bowl, mix together the beef broth, soy sauce, rosemary, thyme, and any extra salt and pepper. Pour this savory mixture over the roast and vegetables in the slow cooker. The broth adds moisture and flavor, ensuring a tender meal. Slow cooking times: low vs. high settings Cover the slow cooker and set it to cook. If you're short on time, use the high setting for 4 to 5 hours. If you can wait, the low setting for 8 to 10 hours gives the best results. The longer cooking time allows the meat to become very tender. Checking for doneness and tenderness To check if your pot roast is done, use a fork. The meat should pull apart easily. If it still feels tough, give it more time. The goal is to have a melt-in-your-mouth texture that everyone will love. To make your pot roast tasty, use good seasoning. Start with salt and pepper. Add 2 teaspoons of paprika for a rich flavor. You should also sear the meat. Searing gives a golden crust and deepens the taste. Heat olive oil in a skillet and sear the chuck roast for 4-5 minutes on each side. This step is key to locking in juices. For a tender roast, choose a chuck roast. It has fat that makes it juicy. Cook it slowly for the best results. Use low heat for 8-10 hours or high heat for 4-5 hours. Always check for tenderness. If the meat pulls apart with a fork, it’s done. To avoid a dry roast, don’t lift the lid too often. Each time you open it, heat escapes. Pair your pot roast with sides like mashed potatoes or green beans. They complement the rich flavors. For a lovely presentation, serve the roast on a large platter. Arrange sliced meat on top of the veggies. Drizzle some cooking liquid over the roast. Finally, garnish with fresh herbs for a touch of color. Pro Tips Rest the Meat: After cooking, let the pot roast rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful roast. Use Fresh Herbs: For the best flavor, always opt for fresh herbs over dried. They add a vibrant taste and aroma that enhances the overall dish. Customize Your Vegetables: Feel free to add your favorite root vegetables like parsnips or turnips. They will absorb the delicious flavors and create a heartier meal. Save Leftovers: Store any leftovers in an airtight container in the fridge. The flavors will deepen overnight, making for an even tastier meal the next day! {{image_2}} You don’t have to stick to chuck roast. Other cuts can work well too. Try brisket or round roast for a different taste. Each cut has its own flavor. They may need different cooking times. Brisket may become tender in about 8 hours on low. Round roast might need a bit longer, around 10 hours. Always check for tenderness before serving. Want to skip meat? You can make a great pot roast using mushrooms or jackfruit. Both give a hearty feel. Use a mix of portobello and shiitake mushrooms for rich flavor. Cook them in broth with your veggies. Adjust your cooking time to about 4-6 hours on low. Taste as you go to get the best flavor. Spice up your pot roast with varied herbs. Think about using basil or oregano for a twist. You can also explore flavors from other cultures. Try adding soy sauce for an Asian touch or cumin for a Mexican vibe. Use fresh herbs when possible. They add bright notes to your dish. Experiment and find what you love! To keep your pot roast fresh, store leftovers in an airtight container. Let it cool before sealing. Place the container in the fridge. It’s best to use leftovers within three to four days. When reheating, use the microwave or stovetop. Add a splash of beef broth to keep it moist. If you want to freeze your pot roast, slice it first. This helps it thaw easier. Place the slices in freezer-safe bags or containers. Make sure to remove as much air as possible. Your pot roast can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it gently on the stove or in the microwave. In the fridge, your pot roast lasts about three to four days. In the freezer, it can last up to three months. Watch for signs of spoilage, like an off smell or discoloration. If the meat feels slimy, it’s best to throw it away. Always trust your senses to keep food safe. - The pot roast is done when it reaches an internal temperature of 190°F to 200°F. - Use a meat thermometer to check the thickest part of the meat. - You can also insert a fork into the roast. If it pulls apart easily, it's ready. - Yes, you can adapt this recipe for stovetop cooking. - Heat a large pot over medium heat. Sear the roast as you do in the slow cooker. - Add the vegetables and broth. Simmer for 2 to 3 hours until tender. - Yes, you can use frozen meat, but it needs more time to cook. - Allow for an extra 2 to 3 hours on low heat. Check the internal temperature often. - Frozen meat may result in a slightly different texture. Thawing beforehand is best for quality. In this post, we covered the essentials of a perfect pot roast, from choices of meat and veggies to flavor tips and variations. I shared step-by-step cooking instructions, including the importance of searing. You learned how to store leftovers properly and methods for reheating. Now you have the tools to create a tasty pot roast. Explore different flavors and enjoy your meals. Happy cooking!$

Slow Cooker 5-Star Pot Roast

A delicious and tender pot roast cooked slowly with vegetables and herbs.

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Prep Time 20

Cook Time 10

Total Time 10 20

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

3-4 lbs chuck roast
2 tablespoons olive oil
1 onion coarsely chopped
4 cloves garlic, minced
4 cups beef broth
3 large carrots, sliced
2 large potatoes, diced
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 teaspoons paprika
to taste salt and pepper
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons water

Instructions

In a large skillet, heat olive oil over medium-high heat. Season the chuck roast generously with salt, pepper, and paprika. Sear the roast on all sides until golden brown, about 4-5 minutes per side.
Place the chopped onion and minced garlic at the bottom of the slow cooker.
Carefully transfer the seared roast to the slow cooker on top of the onion and garlic.
Layer the sliced carrots and diced potatoes around the roast in the slow cooker.
In a separate bowl, combine the beef broth, soy sauce, rosemary, thyme, and any remaining salt and pepper. Pour this mixture over the roast and vegetables in the slow cooker.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and easily pulls apart with a fork.
If you prefer a thicker gravy, mix cornstarch with water in a small bowl until smooth. About 30 minutes before serving, whisk this mixture into the cooking liquid and let it thicken before serving.
Once done, carefully remove the roast and vegetables from the slow cooker. Slice the roast against the grain and serve your beautifully cooked pot roast with the vegetables on the side.

Notes

Serve on a large platter and garnish with fresh herbs.

Keyword beef, pot roast, slow cooker