LAURA LEE ALICE
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The Best Slow Cooker Pot Roast Recipe   

 

Serves 3 to 4

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There is no mistaking the smell of a pot roast cooking.  After working all day, it welcomes you home with open arms.  This recipe has many vegetable options as just about any root vegetable will work (see options below).   I add salt and pepper at the end because I don't want to take the chance of it being too salty.  I usually make my stock and sometimes add salt in the process of doing so.  I have also used Better than Bouillon and I know it contains salt as well.

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Great for Sunday dinner, for company or just when you want to have a special meal for your family.  Once you get everything in the crockpot and turn it on, it basically takes care of itself.

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Searing the roast is an important part of cooking the roast.  It seals in all those tenderizing juices and makes this roast fork tender.  This recipe also makes the most flavorful gravy.

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The cut of meat is important.  A chuck roast is the the most tender and can be simply pulled apart with a fork.  A rump roast, a bottom round or eye of round roast can usually be sliced.

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My favorite crockpot is about 8 quarts.  I like to have room to add additional liquid and vegetables.  I have also begun adding liners to my crockpots when cooking; makes for a much easier cleanup.

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About the Ingredients:

 

•  Flour-Plain flour is fine, just don't use stale or old flour.

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•  Spices-½ teaspoon each of granulated, ¾ teaspoon of freeze-dried.

•  Roast-I like using a lean chuck roast (will shrink but it's tender) or a bottom          round roast.  I've also used a rump roast and even an eye of round roast.  

•  Vegetable oil-I prefer peanut or olive oil; they both have a high flash point.

•  Onions-Sweet onions are the best for this recipe but use what you have.

•  Garlic-Fresh is best, but in a pinch you can use 1 teaspoon of granulated or        freeze-dried.

•  Beef stock-I never use broth.  Make your own or use something like Better            than Bouillon; watch the additional salt when adding this though.

•  Tomato paste-I like it because it gives an additional level of flavor.

•  Vegetables-1½-inch pieces work the best for this recipe.  Russet potatoes stand        up better for long cooking.

•  Sea salt and black pepper-Always taste and add at the end before serving.

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​I like to lay my roast on a bed of onions and garlic.

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KEYWORDS

crockpot pot roast, best pot roast recipe, boneless chuck roast, 

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Easy Pot Roast

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Ingredients

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•  ¼ cup flour plus ¼ cup for thickening

•  ½ tsp each oregano, paprika and thyme

•  1 boneless beef chuck roast (2-3 pounds)

•  ¼ cup vegetable oil​

•  3 small (or 2 medium) onions, cut into wedges

•  2-3 cloves garlic, smashed

•  2 cups beef stock (or stock made from Better Than Bouillon)

•  1 can (8 oz) can tomato paste, optional

•  3-4 carrots, cut into 1½ inch pieces or small carrots in a package

•  3 potatoes, preferably Russet, cut into 1½ inch pieces*

•  Salt and pepper to be added at the end

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Grease a 6-quart crockpot or use a liner.  Start to heat on high.

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Instructions

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1.   In a shallow pan, combine ¼ cup flour and spices.  Dredge the roast,                      coating  on all sides.

2.  Heat oil (medium heat)  in a large pan and thoroughly brown meat on all           sides, making sure not to leave any pink showing.

​3.  Place onions and garlic in the crockpot and top with the browned roast.

4.  Add ¼ cup water to the still warm browning pan; stir and scrape up the               brown bits, then add the beef stock and the tomato paste whisking to                   make sure they're combined; then stir the mixture into the crock pot. Add           additional water to slightly cover the roast.

5.  Start  the crockpot on high; when it starts boiling, either turn the crockpot           to low if cooking longer, up to 10 hours; or leave on high, 4-5 hours if                       cooking for a shorter time.  

6.  Add the carrots and potatoes about 1 to 1½ hours before roast has finished       cooking.

7.  To thicken the mixture, mix ¼ cup flour with cup water (no lumps) and pour       into the crockpot; stir.  Cook for an additional 10 minutes.  Taste for                         seasoning.

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*Cut-up potatoes are optional; sometimes I like to serve this roast with mashed potatoes or oven-roasted potatoes.  You could also use cooked rice or noodles.

 

 

Tips

​•  Other vegetables to use are parsnips, butternut squash, baby carrots, and          acorn squash. Green peas can be added in the last couple of minutes.

•  The tomato paste is optional, but I think it gives another layer of flavor.

•   I use stock instead of broth because it has a richer taste.