There wasn’t a single bite left of this dish by the end of dinner
Slow cooker pot roast is a quintessential comfort food that brings families together around the dinner table. Its hearty flavors and melt-in-your-mouth texture make it a favorite for gatherings or cozy nights in. In this guide, we’ll explore how to create the perfect slow cooker pot roast, step-by-step, ensuring tender meat, flavorful vegetables, and a rich, savory gravy that ties it all together.
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Ingredients for Slow Cooker Pot Roast:
| Ingredient | Quantity |
|---|---|
| Chuck roast | 3 lb |
| Potatoes | 3 lbs (quartered) |
| Carrots | 2 lbs (quartered and peeled) |
| Onion powder | 1 tsp (or 1 sliced onion) |
| Minced garlic | 3 teaspoons (optional) |
| Prepared horseradish | ½ cup (not sauce version) |
| Beef stock | 4 cups |
| Oil | As needed |
Ingredients for Gravy:
| Ingredient | Quantity |
|---|---|
| Flour | 2 tbsp |
| Butter | 2 tbsp |
| Slow cooker liquid | 2 cups (reserved from cooking) |
Instructions:
- Season and Sear the Chuck Roast: Heat oil in a pan over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned. This step locks in the flavor and creates a delicious crust on the meat.
- Prepare the Vegetables: Quarter the potatoes and carrots, ensuring they’re of similar size for even cooking. If using onion powder, sprinkle it over the roast. Alternatively, you can use sliced onions and minced garlic for added flavor.
- Layer the Ingredients in the Slow Cooker: Place the potatoes and carrots in the slow cooker, seasoning them lightly. Add the seared chuck roast on top of the vegetables.
- Add Flavor Boosters: Spread the prepared horseradish over the top of the roast. This adds a tangy kick to the dish that complements the richness of the meat and vegetables.
- Pour in the Liquid: Carefully pour the beef stock into the slow cooker, ensuring it surrounds the meat but doesn’t disturb the horseradish layer.
- Cook to Perfection: Cover the slow cooker and set it to cook on low for 8-10 hours or on high for 4-6 hours. The pot roast is ready when the meat is tender and easily shreddable.
Instructions for the Gravy:
- Prepare the Roux: In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux, which will thicken the gravy.
- Incorporate the Cooking Liquid: Slowly add 2 cups of the reserved cooking liquid from the slow cooker to the roux, whisking continuously to avoid lumps.
- Thicken and Season: Cook the gravy until it reaches your desired consistency, then season with salt and pepper to taste.
- Serve and Enjoy: Pour the gravy over the pot roast and vegetables just before serving, allowing the flavors to meld together beautifully.
