Slow Cooker Pot Roast!
I like cooking but I also like foods that are easy. I love my slow cooker and use it all the time. One of my favorite comfort foods is a pot roast dinner. Potatoes, carrots, rich beef gravy and rolls. It doesn’t get much better than that in my book. Here is my way of doing this in your slow-cooker so you can throw this in the slow-cooker in the morning, and come home to a fork-tender pot roast. All you have left to do is mash the potatoes, which is optional, and mix the gravy. It doesn’t get much easier than that!
The Slow Cooker Pot Roast makes a great swap for those of us that aren’t big fans of corned beef for St. Patty’s Day.
Start by browning your beef in a hot pan. I like using my cast iron pan for this, but any will work. Heat your pan up well with a few tablespoons of oil in it. Season your roast with salt, pepper, seasoning salt, garlic salt, and onion powder.
Don’t move the roast until you can smell the beef. Its a sure sign it’ll be brown on the bottom. Flip it over and brown the other side.
Chop up a large onion and put it in the bottom of your slow cooker.
Put the browned roast on top of them. Add 1.5 cups of red wine to your pan that your browned the roast in and allow to simmer, deglazing the pan, for about 1 minute. Pour over the roast and onions.
Place some peeled carrots around the pot roast, and then peel, wash, and cut up some potatoes. Put them on top of the roast.
Cover the slow cooker and let it work its magic! Cook for 4-6 hours on medium/high, or 6-8 hours on low. Take out the potatoes when cooked through and soft. Refrigerate until the roast is completely cooked and fork tender.
Optional: You can mash the potatoes with some salt, garlic powder (or roasted garlic if you have some around!) butter, sour cream, and milk or half and half if you prefer mashed potatoes.
When the pot roast is completely cooked, remove the juices from the bottom of the crock pot. I suggest cooking on low if you will be gone away from home for a full work-day. You don’t want to come home to a dry slow-cooker! After you remove the juices place them in a pan and simmer. Whisk in a simple roux (you can use the traditional butter/flour roux, or if you are pressed for time you can mix some flour with cold water and thicken that way. If you are gluten intolerant, corn-starch will work as well.) Cook until thickened to your liking, and season to taste. You may want to add some salt and pepper to the gravy.
Serve the pot roast with whole potatoes or mashed potatoes, carrots, and some fresh bread.
Slow Cooker Pot Roast
- 3-4 pounds chuck roast shoulder cut
- 1.5 cups red wine
- 7-8 large potatoes peeled, cut in half, and washed
- 5-6 large carrots
- 1/4 - 1/2 cup butter
- 1/3 cup flour
- 1 stick butter
- 1 tsp garlic powder
- to taste s&p
- 1/2 cup sour cream optional for mashed potatoes
- 1/4 - 1/2 cup milk or half and half optional for mashed potatoes
Season roast with salt, pepper, seasoning salt, and onion powder. Brown both sides in a hot pan with a few TBSP of oil.
Cut up a large onion and put in bottom of the slow cooker. Place browned roast on top of onions.
Deglaze pan with 1.5 cups of red wine. Simmer for 1 minute and pour over roast/onion in slow cooker.
Place carrots around roast and potatoes on top of the carrots. Cover slow cooker and cook on low for 8-9 hours.
Remove liquid from slow cooker and bring to a simmer in a pan. Thicken with roux and serve over roast and mashed potatoes.
Topic: Slow Cooker Pot Roast!