This melt-in-your-mouth pot roast is full of amazing flavors! A complete meal with tender roast and veggies in a delicious thick gravy. Super easy to make and the perfect weeknight meal, excellent for everyone!
Ingredients
Olive oil
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1 chuck roast (I use about 3 lbs)
2 lbs potatoes, peeled and cut into large chunks
1 lb carrots, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
1 tbsp corn starch
1 c. beef broth
2 stalks of celery, cut into large chunks (optional)
SEASONING MIX:
1 tbsp dried thyme
1 tbsp kosher salt
1 tbsp dried rosemary
2 tbsp steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley, and salt)
HOW TO MAKE SLOW COOKER POT ROAST
Step 1: In a bowl, combine the seasoning mix with the other seasonings. Set aside.
Step 2: Coat both sides of the meat with olive oil and sprinkle all sides with 1/3 of the seasoning.
Step 3: Heat a skillet on medium-high. Add the meat and sear both sides. Then, transfer the seared meat into the slow cooker.
Step 4: In a large bowl, place the veggies and drizzle with olive oil. Add the remaining seasonings. Toss well until the veggies are completely coated. In the now-empty skillet, place the veggies and saute for about 5 minutes, stirring often.
Step 5:Into the slow cooker with the seared meat, and transfer the veggies. Then, pour in the beef broth. Put the lid on and set it to cook on low heat for 9 hours.
Step 6: In a saucepan, place the leftover juices from the slow cooker. Allow this to simmer on medium heat. Combine the cornstarch and water. Add this into the pan. Stir well and simmer until the mixture reached your desired thickness.
Step 7: On a platter, place the roast and veggies. Pour the thick gravy over them. Serve and enjoy!
Tips:
I like to cook the roast on a low setting as it guarantees more tender meat. But you can cook the roast in a high setting if short in time.
Ingredients
- Olive oil
- 1 chuck roast (I use about 3 lbs)
- 2 lbs potatoes, peeled and cut into large chunks
- 1 lb carrots, peeled and cut into large chunks
- 1 onion, peeled and cut into large chunks
- 1 tbsp corn starch
- 1 c. beef broth
- 2 stalks of celery, cut into large chunks (optional)
- SEASONING MIX:
- 1 tbsp dried thyme
- 1 tbsp kosher salt
- 1 tbsp dried rosemary
- 2 tbsp steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley, and salt)
Instructions
Step 1: In a bowl, combine the seasoning mix with the other seasonings. Set aside.
Step 2: Coat both sides of the meat with olive oil and sprinkle all sides with 1/3 of the seasoning.
Step 3: Heat a skillet on medium-high. Add the meat and sear both sides. Then, transfer the seared meat into the slow cooker.
Step 4: In a large bowl, place the veggies and drizzle with olive oil. Add the remaining seasonings. Toss well until the veggies are completely coated. In the now-empty skillet, place the veggies and saute for about 5 minutes, stirring often.
Step 5:Into the slow cooker with the seared meat, and transfer the veggies. Then, pour in the beef broth. Put the lid on and set it to cook on low heat for 9 hours.
Step 6: In a saucepan, place the leftover juices from the slow cooker. Allow this to simmer on medium heat. Combine the cornstarch and water. Add this into the pan. Stir well and simmer until the mixture reached your desired thickness.
Step 7: On a platter, place the roast and veggies. Pour the thick gravy over them. Serve and enjoy!
Notes
I like to cook the roast on a low setting as it guarantees more tender meat. But you can cook the roast in a high setting if short in time.
