Slow Cooker Pot Roast
When I think of a good, hearty pot roast, I immediately think comfort food! And this slow-cooked pot roast - let me tell you - it's comfort at its finest. The meat is incredibly tender and so flavorful. Add on the creamy potatoes, carrots soaked with all the delicious juices, and a dinner you won't soon forget is served! Plus, it couldn't be easier. I do recommend getting a good cut of beef though - chuck roast for sure. You want some good fat in there to add to the juiciness and flavor. This is the perfect Sunday family dinner. And if you have leftovers like we did, bonus! TIP: we air-fried some crispy fries and made poutine with the leftover meat and sauce! YUM.
Here's how to make it:
2 1/2 lbs chuck roast
1 1/2 TSP Lawry's Seasoned Salt seasoning salt
1 1/2 TSP garlic powder
1 1/2 TSP Italian seasoning
1/2 TSP onion powder
1/4 TSP ground black pepper
2 TBS olive oil
1 medium brown or yellow onion, finely chopped
2 large carrots, peeled and sliced
1.5 lbs baby potatoes, halved if large
4 cloves whole garlic, peeled
1/2 cup beef broth
1 TBS tomato paste
2 TBS balsamic vinegar
1 tablespoon Worcestershire sauce
1 TBS honey
1 TBS corn starch
1 TBS water
In a small bowl, combine the seasoned salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely. Cover and refrigerate at least 8 hours or overnight.
Heat a frying pan over high heat and add the oil. Sear the roast on all sides, just until browned (use tongs, makes it easy!). Don't clean the pan yet!
Place the roast in 4-6 quart slow cooker.
Add the onion to the pan and cook over medium heat until translucent.
Add the beef broth, tomato paste, vinegar, Worcestershire sauce and honey to the pan with the onions.
Whisk the corn starch and water in a separate small bowl or glass and add to the pan.
Cook and stir over low heat for about 2-3 minutes.
Place the potatoes, carrots and garlic around the roast in the slow cooker and pour the sauce over top.
Cook on low for 8 hours (you can cook on high for 4 hours,, but slow is always better). The meat should be be able to easily shred and the potatoes will be fork tender when ready.
Remove the roast and use 2 forks or meat shredders to shred the meat.
Serve with the veggies and some of the savory, amazing juice on top and enjoy!
Did you make it? Share pics in the comments!