Description
This Slow Cooker Pot Roast is a hearty and comforting dish featuring tender chuck roast simmered with flavorful vegetables and aromatic herbs. The recipe includes a savory pan sauce that complements the melt-in-your-mouth beef, making it perfect for a satisfying family dinner or special occasion.
Ingredients
Units
Scale
For the Pot Roast
- 12 ounces (340 g) carrots, peeled and cut into 1 1/2″ pieces
- 1 pound (454 g) Yukon Gold potatoes, cut into 1 1/2″ pieces
- 5 sprigs thyme
- 3 pounds (1.4 kg) chuck roast, or chuck roll, excess fat trimmed
- 2 teaspoons (12 g) kosher salt, divided
- 1 teaspoon (2 g) black pepper
- 2 tablespoons (30 ml) olive oil
For the Aromatics
- 1 1/2 cups (200 g) yellow onions, cut into 1″ pieces
- 1 tablespoon (10 g) minced garlic
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 g) tomato paste
For the Sauce
- 3 tablespoons (45 g) unsalted butter
- 3 tablespoons (17 g) all-purpose flour
- 1 1/2 cups (480 ml) unsalted beef stock
- 1 tablespoon (15 ml) soy sauce
Garnish
- 1 teaspoon chopped parsley
Instructions
- Prepare Vegetables: In a 6-quart slow cooker, add the potatoes, carrots, and thyme sprigs, creating an even layer at the base for uniform cooking.
- Season Beef: Pat the chuck roast dry with paper towels, then season all sides evenly with 1 ½ teaspoons of kosher salt and 1 teaspoon of black pepper.
- Brown Surface: Heat a large skillet over medium-high heat. Add olive oil once hot, then sear the beef on each side for about 5 minutes until golden brown. Transfer the beef to the slow cooker, reserving the pan drippings.
- Saute Aromatics: Reduce the skillet heat to medium. Add onions and cook until lightly golden, about 2 minutes. Stir in minced garlic and cook for 30 seconds. Add balsamic vinegar and cook until reduced, about 1 minute. Mix in tomato paste and cook for another minute. Transfer this mixture into the slow cooker.
- Make Pan Sauce: In the same skillet, melt butter over medium-high heat. Whisk in flour to make a roux. Gradually add beef stock, whisking continuously until the sauce thickens, about 2 minutes. Stir in soy sauce and remaining ½ teaspoon salt.
- Slow Cook: Pour the sauce into the slow cooker with the beef and vegetables. Cover and cook on High for 4–5 hours or Low for 7–8 hours, until vegetables are fork-tender and beef is easily shredded.
- Slice Meat: Remove the beef from the slow cooker, slice against the grain, then return to soak up juices, or cut into smaller pieces according to preference.
- Serve: Plate the sliced or shredded beef with vegetables and sauce, garnished with chopped parsley.
Notes
- Storing: Keep leftovers in an airtight container for up to 5 days in the refrigerator.
- Reheating: Microwave individual portions in 15–30 second intervals until heated through.
- Gluten-Free: Substitute all-purpose flour with gluten-free alternatives like cornstarch or cassava flour, or use a slurry during the last 30 minutes.
- Optional: Serve with mashed potatoes or freshly baked bread for an heartier meal.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
