This slow cooker pot roast is sure to be the best you’ve ever had -super tender beef that’s sure to fall apart, this slow cooker pot roast soaks in all the incredible flavors as it cooks. The roast cooks alongside vegetables and potatoes giving you the most hearty and delicious dinner perfect for any night of the week.
I love comfort food. Pot roast isn’t something we typically have in the summer. It’s one of those meals I consider a fall or winter dish, but I was in the mood even despite the 80 degree weather.
What is pot roast?
Pot roast is a tough cut of beef roast, such as bottom round or chuck roast, that is slowly cooked in broth such as beef stock, wine, or water.Many times vegetables and/or potatoes are cooked along side the roast.
Why use a slow cooker?
Pot roast takes a long time to cook. Of course you can cook it in a dutch oven inside your oven, but that requires you to be home for hours on end. Not only can you just turn the slow cooker on and go about your day, the slow cooker does all the work for you. When its one, you’ll have gravy already done and the most tender, fall apart pot roast you’ve ever had!
Do I have to brown the meat first?
You don’t have to, but you should. It’s a an extra step, but it doesn’t take much time. Seering the beef before putting it in the slow cooker, not only locks in the flavor, it caramelizes the outside of the beef, and hold the meat together when you remove it from the slow cooker.
How long does the slow cooker pot roast have to cook?
The good thing about slow cooker pot roast is that, you can’t really mess it up unless you totally undercook it. The good thing about using the slow cooker is you have options- high or low. I’d recommend cooking on low for 10-12 hours, because low and slow will always provide the most juicy and tender meat, but if you don’t have enough time cooking on high for 5-6 hours will still give you the most delicious slow cooker pot roast you’ve ever had.
How to make slow cooker pot roast.
First you’ll need to prep your meat by trimming the fat on the roast and seasoning it with salt and pepper.
Next prepare your vegetables. Quarter the onion, slice your shallot, and mince three large cloves of garlic. Wash your potatoes. If not using mini potatoes, like those from Little Potato Company, quarter your potatoes. Peel your carrots & celery. If you’ve never peeled your celery before, give it a try using a vegetable peeler and removing the top layer of the celery. It will leave you with string free celery, and I swear you’ll never eat celery without peeling it ever again. Add everything to the slow cooker, sprinkle with flour, and mix so vegetables and potatoes are dusted with flour.
Prepare your marinade in a mixing bowl. Add beef broth, dijon mustard, worcestershire, tomato paste, thyme, salt and pepper, and whisk to combine. Set aside.
Preheat a frying pan over medium high heat, and then add some olive oil spray. Then, sear the meat for about 2-3 minutes per side or until a golden brown crust forms. Remove roast from pan and nestle into vegetables and potatoes in slow cooker. Deglaze skillet with wine by scraping up caramelized bits from bottom of pan. Pour wine and marinade over roast. Top roast with two large bay leaves.
Cover and cook pot roast on low for 10-12 hours or on high for 5-6 hours.
How to serve slow cooker pot roast.
Traditionally pot roast is served alongside vegetables and potatoes, which is why I love this slow cooker pot roast, everything is cooked and ready at once. This pot roast will make plenty of gravy, so if you omit the potatoes in the slow cooker, you can serve it alongside mashed potatoes. If you’re looking to cut out some calories, leave out the potatoes and serve with cauliflower mashed potatoes. My favorite way to serve pot roast is over egg noodles. Some nice warm buttermilk biscuits or croissants would turn this into the ultimate comfort meal!
Slow Cooker Pot Roast
- Slow Cooker
- 3 lb bottom round roast
- 1 large onion quartered
- 1 shallot sliced
- 3 cloves garlic minced
- 6 carrots peeled and chopped, 1 inch
- 4 stalks celery peeled and chopped, 1 inch
- 1 pound yukon gold potatoes (If not using mini potatoes, quarter them)
- 2 tbsp flour
- 1 cup beef broth (I prefer Better Then Boullion)
- 1/2 cup dry red wine
- 2 tbsp worcestershire sauce
- 2 tbsp dijon mustard
- 1 tsp thyme
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 2 large bay leaves
- 1 spray olive oil
- Start by trimming the fat from the roast and seasoning with salt and pepper.
- Add to slow cooker and sprinkle with flour. Mix vegetables and potatoes so they are dusted with flour.
- In a mixing bowl, add beef broth, dijon mustard, worcestershire, tomato paste, thyme, salt and pepper, and whisk to combine. Set aside.
- Preheat a frying pan over medium high heat and spray with olive oil spray.
- Sear roast 2-3 minutes per side or until a golden brown crust forms.
- Remove roas from pan and nestlve into vegetable and potatoes in slow cooker.
- deglaze skillet with wine by scrpaing up browned bits from bottom of pan.
- Pour wine and marinade over roast.
- Top roast with two large bay leaves.
- Cover and cook on low for 10-12 hours or on high for 5-6 hours.