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slow cooker pot roast and vegetables on a serving platter

Slow Cooker Pot Roast

Diana
Slow Cooker Pot Roast is the ultimate comfort food! The hearty crock pot beef makes a fantastic meal that will please even the pickiest eaters!
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Servings 8 servings
Calories 441
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Course Beef, One Pot Meal, Slow Cooker
Cuisine American
Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes

Ingredients
  

  • 1 small rutabaga, peeled and diced
  • 1 large onion, about 1 cup chopped
  • 2 carrots, sliced or diced
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 3 1/2 pounds beef chuck , or top round pot roast, cut into 2 or 3 large chunks if necessary to fit
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup beef broth
  • 1/2 cup dry red wine, or more beef broth

For the Gravy

  • 1/4 cup cold water
  • 4 tablespoons all-purpose flour

Instructions

  • Add the rutabaga, onion, carrots, celery, garlic, and bay leaves to a 4-quart to 7-quart slow cooker.
    Vegetables in the slow cooker.
  • Heat the olive oil in a large skillet over medium-high heat. Sprinkle the beef with some of the salt and pepper and brown it on all sides. It will take about 10 to 12 minutes to get a nice, crusty brown surface.
    Browning the roast.
  • Place the roast in the slow cooker, cutting it into large pieces if it is too large to fit in one piece. To the hot skillet, add 1/2 cup beef broth and 1/2 cup red wine, or 1 cup beef broth; place over medium heat and stir, scraping up any browned bits stuck to the bottom.
    Sprinkle the roast with the remaining salt and pepper, and then add the liquids from the skillet.
  • Cook the pot roast on low for 8 to 9 hours, until very tender. Remove the roast and vegetables to a platter cover loosely with foil, and keep warm.
  • Pour the juices left in the pot into gravy separator—if you don't have 2 cups, add enough broth or water to make 2 cups—and then pour the defatted juices into a medium saucepan. Place the saucepan over medium-low heat.
  • In a small bowl or cup, whisk the flour with the cold water until smooth. Whisk the mixture into the simmering beef liquids and continue to cook, stirring, until thickened. If too thick, add more broth or water. Taste and adjust the seasonings as needed.
    Making the sauce for a slow cooker pot roast.
  • Serve the pot roast with the vegetables and gravy.
    The slow cooker pot roast on vegetables.

Nutrition

Calories: 441kcalCarbohydrates: 9gProtein: 39gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 137mgSodium: 530mgPotassium: 850mgFiber: 2gSugar: 3gVitamin A: 2621IUVitamin C: 9mgCalcium: 61mgIron: 5mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword pot roast recipe, slow cooker pot roast
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