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Mouth-Watering Slow Cooker Pot Roast

A super easy slow cooker recipe for a tender, juicy and delicious roast .
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 4
Author Alaina

Ingredients

  • 1 whole chuck roast - mine was about 2.5 lbs and was enough to serve four or five. The more marbling the better the taste!
  • onions - 1 whole
  • carrots - 3 whole or 1 bag already sliced
  • salt - to taste
  • pepper - to taste
  • beef stock - 2 to 3 cups
  • fresh thyme - 2 springs or more to taste
  • fresh rosemary - 2 springs or more to taste
  • olive oil - 1 to 2 tablespoons

Instructions

  1. Generously salt and pepper the roast on all sides.
  2. Cut onion in half, then cut off both ends and peel off the skin.
  3. Cut 3 to 4 carrots into 2-inch slices - or use the pre-cut ones and skip this step.
  4. Heat a large saucepan over medium high heat.
  5. Add 1 to 2 tbsp olive oil to pan.
  6. Once oil is very hot, add onion halves and brown on all sides.
  7. Remove the onion to a plate on the side.
  8. Add in carrots, again sautéing until they have a slight hint of brown color.
  9. Remove carrots to the side.
  10. If needed, add 1 more tbsp. oil to pan.
  11. Place roast in pan, browning on all sides.
  12. Remove the roast to the slow cooker, but do not turn it on yet.
  13. With the stove burner still on medium high, pour in 1 cup of beef broth and deglaze the pan (scrape off the brown bits left by onion and carrots).
  14. Once pan is deglazed, carefully pour the contents into your slow cooker on top of the roast.
  15. Pour in the remaining 1 or 2 cups of beef broth. You want it to cover the meat halfway.
  16. Add the onions and carrots to the slow cooker.
  17. Add the rosemary and thyme, making sure to submerge the sprigs in the beef broth.
  18. Cook on low heat for 7 to 8 hours.

Recipe Notes

When selecting the meat, I prefer to use a chuck roast.
Be sure to look for a piece with a lot of marbling, since this is where a lot of the flavor comes from.
Serve with a side of mashed potatoes and a small dinner salad.
Use leftovers for sandwiches. Yummy!

Adapted from The Pioneer Woman