“My husband and I could barely walk back into the kitchen after dinner because we ate so much of this!”
This hearty slow cooker pot roast is a comforting and flavorful dish that’s perfect for a cold winter day. The tender meat, roasted vegetables, and rich gravy make it a satisfying meal for the whole family.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Chuck roast | 3 lbs |
| Russet potatoes (quartered) | 3 lbs |
| Carrots (quartered, peeled) | 2 lbs |
| Onion powder | 1 tsp (or 1 sliced onion) |
| Minced garlic (optional) | 3 tsp |
| Prepared horseradish | ½ cup |
| Beef stock | 4 cups |
| Oil | – |
| Flour (for gravy) | 2 tbsp |
| Butter (for gravy) | 2 tbsp |
Instructions:
- Sear the roast: Heat oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear on all sides until browned.
- Layer vegetables: Place potatoes and carrots in the slow cooker. Season with salt and pepper.
- Add roast: Add the seared chuck roast on top of the vegetables. Sprinkle onion powder or add sliced onions and minced garlic (if using).
- Spread horseradish: Spread prepared horseradish over the top of the roast.
- Pour beef stock: Pour beef stock around the meat, avoiding disturbing the horseradish.
- Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the meat is tender and easily shreddable.
Gravy Instructions:
- Remove meat and vegetables: Once the pot roast is cooked, remove the meat and vegetables from the slow cooker and set aside.
- Make roux: In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
- Add cooking liquid: Slowly add 2 cups of the strained cooking liquid from the slow cooker to the roux while whisking continuously.
- Cook gravy: Cook the gravy until it thickens to your desired consistency.
- Serve: Serve the pot roast with the vegetables and drizzle the gravy on top. Enjoy!
