Once again my Crock Pot saves the day! This is one of the easiest dinners I like to make for my family. It feeds a lot of people, it’s delicious, hearty, comforting and it turns out great every time.
And if you’re not crazy about red potatoes you can swap them out for mashed, however, using the red potatoes means you can “set it and forget it” until it’s time to eat. 🙂
Start with a good quality boneless Beef Chuck Pot Roast… anywhere from 2-3 pounds will do.
When they go on sale I buy a couple and freeze them for later – 11 bucks for a 3 pound cut of quality beef isn’t bad if you ask me!
You can omit some of the veggies BUT…. The more color, the better the food!!
Start by heavily seasoning both sides of the roast.
Now sear each side of the roast to achieve a salt crust and golden char; about 2-3 minutes per large side.
Like so…. 🙂
Now place the roast in the slow cooker and cover with the carrots and onions. Then add two cups of beef broth and a teaspoon of your favorite herb like rosemary or thyme. Cover and simmer for half of the time.
You can cook the roast on low for 7-8 hours, or on high for 5-6 hours.
Here’s what it looks like halfway through.
This is when you add the celery and potatoes. If you add them at the beginning like the carrots and onions they will be over cooked and mushy at the end.
Now cover and resume cooking for the second half of the cooking time.
Whether you chose to do 6 hours on high or 8 hours on low… this is what your slow cooker meal should look like at the end.
Now that the roast and vegetables are done, strain the liquid from the crockpot. Why? It’s time to whisk up a little gravy. 😉
Using butter and flour make a roux, whisk in the liquid, cook until bubbling, salt and pepper to taste, and there you have it.. GRAVY BABY.
Ready to slather the roast?
This is melt-in-your-mouth delicious.
It’s very tender and juicy. The subtly sweet red potatoes are an excellent companion for the very savory roast, while the onion and herbs add depth and great flavor.
The crazy part is that I blinked and the whole meal came together – that’s the beauty of a slow-cooker…. They say “time flies when you’re having fun”… well I was “having fun” working so it’s nice to have great food waiting for us at the end of the day. 😀
”Hard work should be rewarded by good food.” – Ken Follett
And I repeat, SHOW ME THE POT ROAST!
Don’t forget the bread!
I served it with Easy Dinner Rolls because, bread.
Slow-Cooker Classic Pot Roast
- 2 1/2 – 3 pound Boneless Beef Pot Roast
- 1 tablespoon Vegetable Oil
- 2 cups Beef Broth
- 1 pound bag baby Red Potatoes
- 1 pound bag Carrots
- 1 pound bag Celery
- 1 large white or yellow Onion
- 1 teaspoon Rosemary or Thyme
- 2 tablespoons Butter
- 2 tablespoons Flour
- Salt, Pepper and Garlic Powder
Prepare the vegetables by dicing them into 1 inch pieces making sure you peel the carrots first. If you’re using large red potatoes instead of baby reds, quarter them versus cutting them into 1 inch pieces.
Heat vegetable oil over medium-high in a large skillet. Generously coat all sides of the roast with salt, pepper and garlic powder. Sear the roast in the skillet until you get a salt crust and golden char on all sides; about 2-3 minutes per large side. Place it in the slow cooker and cover with 2 cups of beef broth, carrots and onions. Cover. Total cook time will be 7-8 hours on low, or 5-6 hours on high.
Halfway through the cook time, add the celery and potatoes. Cover.
At the end of the cooking time, strain the liquid through a fine mesh strainer and set aside – you’ll be using this to make the gravy and should get anywhere from 1.5-2 cups of liquid.
In a skillet over medium heat, melt 2 tablespoons of butter. Now whisk in 2 tablespoons of flour. Once you have a frothy paste, whisk in the liquid. Cook on medium until bubbling and salt and pepper to taste. Pour gravy over pot roast and vegetables and serve with Easy Dinner Rolls.
Enjoy xoxoxoxoxo 🙂
Serves 6-8 adults.