Delicious Easy Pot Roast Crock Pot Recipe

This classic, easy tedious cooker pot roast is prepped in only 15 minutes, cooks everything in the wearisome cooker, and makes a hearty dinner to feed a oversupply. The result is an impressive repast that takes very piddling time in the kitchen!

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How to Cook Slow Cooker Pot Roast
Ofttimes Asked Questions
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Near This Recipe

This recipe is an easy way to melt pot roast and your slow cooker does all the work! You'll simply add everything to your crockpot and fix-it-and-forget-information technology for dinner.

It's a traditional pot roast with some added flavor from a generous amount of Worcestershire sauce and fresh (or dried) thyme. The combination of archetype meat and vegetables plus tasty seasonings is what makes this roast mouthwateringly good every time.

A Beginner-Friendly Recipe

If this is your offset time cooking a pot roast, using a irksome cooker is a straightforward, fool-proof style to do it. This recipe is ideal for a busy weeknight dinner or special occasions: it's like shooting fish in a barrel and quick to set up yet always tastes impressive.

For more than easy, hearty dinner ideas check out our Craven Pot Pie Soup and Easy Lasagna Soup.

How to Cook Slow Cooker Pot Roast

Step i: Season The Roast

Use paper towels to dab the roast dry out. Sprinkle all sides with salt and pepper.

Pace 2: Sear The Roast

In a big skillet over medium high heat, add i tablespoon of olive oil. Once hot, sear the roast for 4 - 5 minutes on each side, until well-browned. Add the beef to the bottom of the slow cooker. (Recommended slow cooker size: 6 or 7 quart.)

Step 3: Add together Vegetables

Add the carrots, potatoes and onion effectually and on top of the roast in the slow cooker.

Step 4: Add Remaining Ingredients

Add the broth, Worcestershire sauce, thyme and bay foliage to the slow cooker. Depending on the size of your slow cooker y'all may want to add together ½ - i cup more than of broth (or water) so that the beef and vegetables are near completely covered in liquid.

Step 5: Cook

Cover and melt on depression for 8 - ix hours or high for five - half dozen hours. The roast and vegetables should exist cooked through.

Step half-dozen: Serve

Remove the beef from the slow cooker. Shred the beef and discard any fatty. Discard the bay foliage and serve the vegetables alongside the beef. Season with boosted salt and pepper to taste.

Ofttimes Asked Questions

What Cut of Meat Is Best for Pot Roast?

Chuck roast is traditionally used for pot roasts. Information technology's a cutting of meat that's rich and can exist fatty. Chuck roast is best enjoyed slow cooked (similar in a pot roast) as it is also a tougher cutting of beef.

What Size of Meat Should I Use?

This recipe calls for a 3 - 5 pound cut of chuck roast. You tin can choose the size of your roast depending on how many servings y'all would like to make. A iii pound roast will make about 6 servings while a 5 pound roast will make about 8 servings.

How Long Should Pot Roast Melt in the Slow Cooker?

Pot roast takes about 8 - nine hours on low or 4 - 5 hours on high to cook in the irksome cooker. Once done, the roast and vegetables should be cooked through.
The done temperature of a roast is 145°F for medium-rare (taken in the thickest part of the meat) and the vegetables should be tender all the way through when pierced with a fork.

How to Serve Slow Cooker Pot Roast

Once your roast is cooked, remove the beef from the slow cooker and place it on a cutting board. Utilise two forks (or a fork and a pocketknife) to shred the beef into bite-sized pieces. Add to a serving platter or plates.

Remove the vegetables from the slow cooker, discard the bay leaf, and add vegetables alongside the beef. Season the beef and vegetables with boosted common salt and pepper to sense of taste.

Optionally, you can as well spoon the broth from the slow cooker over the beef prior to serving or make a gravy (run across below).

How to Make Gravy for Pot Roast

To make a gravy for your pot roast, measure two cups of liquid from your slow cooker and strain with a fine mesh strainer. Add the liquid to a small saucepan over medium high heat and bring to a simmer.

Separately, mix together 2 tablespoons of cornstarch and 2 tablespoons of water. Whisk the cornstarch mixture into the bucket and stir constantly for about 1 infinitesimal, until thickened. Pour the gravy over the roast earlier serving or one time plated.

Recipe

Description

This classic, like shooting fish in a barrel dull cooker pot roast is prepped in only xv minutes, cooks everything in the slow cooker, and makes a hearty dinner to feed a crowd. The event is an impressive repast that takes very trivial fourth dimension in the kitchen!

three - 5 pound chuck roast*
Common salt & pepper (to taste)
1 tablespoon olive oil
vi large carrots (cut into 1" chunks)
ane pound xanthous babe potatoes
1 cup chopped xanthous onion (almost ½ large onion)
3 ½ cups depression sodium beefiness broth
2 tablespoons Worcestershire sauce
5 sprigs fresh thyme (or 1 ½ teaspoons dried thyme)
one bay leafage

To make a gravy (optional):

two tablespoons cornstarch
2 tablespoons water

Season the roast: use paper towels to dab the roast dry. Sprinkle all sides with salt and pepper.
Sear the roast: in a large skillet over medium high heat, add together 1 tablespoon of olive oil. In one case hot, sear the roast for 4 - 5 minutes on each side, until well-browned. Add the beef to the bottom of the slow cooker. (Recommended slow cooker size: 6 or vii quart.)
Add vegetables: add the carrots, potatoes and onion around and on elevation of the roast in the tiresome cooker.
Add remaining ingredients: add the broth, Worcestershire sauce, thyme and bay leafage to the dull cooker. Depending on the size of your slow cooker y'all may want to add ½ - 1 cup more than of goop (or water) then that the beef and vegetables are virtually completely covered in liquid.
Cook: cover and cook on depression for 8 - ix hours or high for 5 - 6 hours. The roast and vegetables should be cooked through.
To serve: remove the beef from the irksome cooker. Shred the beef and discard any fat. Discard the bay leaf and serve the vegetables alongside roast. Season with additional salt and pepper to sense of taste.
To make a gravy: strain 2 cups of the broth from the slow cooker through a fine mesh strainer. Heat over medium loftier oestrus in a small saucepan until simmering. In a small basin, mix two tablespoons of cornstarch with ii tablespoons of water. Whisk the cornstarch mixture into the goop, stirring constantly for about 1 infinitesimal, until thickened. Pour over pot roast before serving or in one case plated.

Notes

*Note on roast size:

Choose the size of your pot roast depending on serving size. A iii pound roast will make about 6 servings; a 4 pound roast about 7 servings; and a 5 pound roast makes most 8 servings.

Cooking times may too vary slightly depending on the size of your roast. The best way to know if it's done is to bank check that the beef and vegetables are cooked through.

Prep Time: fifteen minutes
Cook Time: 5 hours
Category: Main Course
Cuisine: American

Diet

Calories: 622
Sugar: six.7
Sodium: 700
Fat: 22
Saturated Fat: 7.4
Carbohydrates: 21.9
Fiber: 4.i
Poly peptide: 79.4
Cholesterol: 229

Keywords: beef, crockpot, holiday, roast, slow cooker

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Source: https://www.herwholesomekitchen.com/easy-slow-cooker-pot-roast/