This Slow Cooker Beef Pot Roast Recipe is so flavorful and tender. With just a few steps to prepare, you can just set it and forget it for about 6 hours. Serve with potatoes, if desired. And did I mention the leftovers? Hot open-faced roast beef sandwiches are the best!
This step is optional, but I promise you, it makes a world of difference in the end result. It’s all about building flavor and takes just a few minutes.
In a large stock pot with a bit of oil on high heat, I placed the chuck roast that I had liberally seasoned with salt, pepper and dusted with a bit of flour. The roast is not cooked at this point, we are just caramelizing the exterior. Be sure to get all of the sides. I use my tongs to assist with this.
Meanwhile, cut up the celery and carrots.
I also prepped the onions and have my butter ready to go.
Remove the roast to the slow cooker, add the butter to the stock pot and add the onion. Again, this step is about building flavor.
Chop the onions and add to your mushrooms. Add a beef base, Worcestershire, salt and pepper.
Add this entire mixture to the slow cooker along with a few sprigs of thyme.
The last step is to add the beef stock (or broth). You could also use vegetable broth here if that is what you have on hand.
Cover and set to high for 6 hours, checking it occasionally. It looks pretty full, but cooks down considerably.
Let’s take a moment to admire our work 🙂
The beef is fall apart tender, the flavor is intense. Remove the beef and veggies to a plate, covering with foil to keep warm. It’s ready to enjoy ‘as is’ OR you can proceed to the next step.
Prepare a simple gravy by straining the remaining juices and bring them to a boil in a pan. Make a slurry (flour and water) and add to the boiling liquid, whisking to remove any lumps. Continue to cook until thickened. If you do have a few lumps, go ahead and strain it again.
Serve with mashed potatoes, if desired.
Did you make this Slow Cooker Beef Pot Roast Recipe? Leave me a comment below and let me know what you thought. And if you enjoyed this recipe, consider pinning it for later 🙂
Slow Cooker Beef Pot Roast Recipe
FOR THE ROAST:
- 3 lb Chuck Roast
- 2 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp All Purpose Flour
- 1 tbsp Oil for browning
VEGETABLES FOR THE SLOW COOKER:
- 4 large Carrots chopped
- 2 stalks Celery chopped
FOR THE BROWNED VEGETABLES:
- 1 tbsp Butter for sauteeing the onion
- 1 large Onion chopped
- 1 clove Garlic minced
- 8 oz Mushrooms sliced
- 1 tbsp Beef Base optional, you could also use tomato paste
- 3 tbsp Worcestershire Sauce more or less to taste
FOR THE SLOW COOKER:
- 2 c Beef Broth/Beef Stock you could also use vegetable broth
- Fresh Herbs such as thyme, bay, etc.
TO MAKE THE GRAVY:
- 1 - 2 tbsp All Purpose Flour
- 1/2 c Water
- Chop carrots and celery and add to the bottom of a slower cooker on high heat.
- In a heavy stock pot with a bit of oil over high heat, add a chuck roast that has been liberally seasoned with salt, pepper and dusted with flour. Cook each side just until caramelized and golden brown. Use tongs to assist you in browning all sides.
- Place the roast on top of the vegetables in the slow cooker.
- Meanwhile, to the pan you browned the roast in, add butter and a diced onion. Saute until tender. If you'd like to add the minced garlic, go ahead and add that now.
- Slice mushrooms about 1/4" thick. Add beef base, Worcestershire and a pinch more salt and pepper. Give those just a few minutes to mingle with the onions.
- Add this mixture to the top of the roast, along with a sprig of thyme. The last step is to add beef stock. You can also use vegetable broth here.
- Continue to cook on high for about 6 hours, checking it occasionally.
- Remove the roast to a serving plate (it should literally be falling apart at this point) and cover with foil to keep warm.
- Strain the vegetables from the liquid and pour the broth into a sauce pan, bring to a boil.
- Make a slurry of flour and water and add to the boiling liquid. Continue to cook until thickened.
- Serve with the reserved vegetables and mashed potatoes, if desired.