Easy Slow Cooker Pot Roast | The Grounded Kitchen

There are some meals that just feel like home, and pot roast is one of them. A piece of beef, a few potatoes, some carrots and an onion can turn into a complete dinner while the slow cooker does most of the work. You don't need a complicated sauce or a long list of seasonings. The beef and vegetables bring most of the flavour themselves. This is an everyday pot roast, the kind you can put together in the morning and come back to later. Don't have everything on the ingredient list? No problem. See the notes below for simple swaps, substitutions and ingredients you can leave out altogether. Recipe Details Prep time: 20 minutes Cook time: 8–9 hours on Low Servings: 5–6 Difficulty: Easy Ingredients 3–4 lb (1.4–1.8 kg) beef chuck roast 1½ tsp salt 1 tsp black pepper 2 tbsp (30 mL) olive oil, for browning 1 large onion, cut into wedges 3 cloves garlic, minced 1½ lb (680 g) potatoes, cut into large chunks 4 carrots, peeled and cut into large pieces 1½ cups (375 mL) low-sodium beef broth 1 tbsp (15 mL) Worcestershire sauce 1 tsp dried thyme ½ tsp dried rosemary, optional 2 bay leaves 1 tbsp (15 mL) Dijon mustard, optional 2 tbsp chopped fresh parsley, optional Instructions 1. Season the Beef Pat the beef roast dry with paper towel. Season all sides with the salt and black pepper. 2. Brown the Beef Heat the olive oil in a large skillet over medium-high heat. Place the roast in the hot skillet and brown it for 3–4 minutes per side. You're not trying to cook the beef through. You're simply giving the outside some colour before it goes into the slow cooker. Transfer the roast to the slow cooker. 3. Add the Vegetables Add the onion, garlic, potatoes and carrots around the roast. If using Dijon mustard, stir it into the beef broth. It won't make the finished dish taste strongly of mustard; it simply adds a little savoury depth. Pour the broth around the meat. Add the Worcestershire sauce, thyme, rosemary if using, and bay leaves. 4. Cook Cover and cook on Low for 8–9 hours, or until the beef is very tender and pulls apart easily with a fork. Try not to lift the lid repeatedly while it cooks. Every time you remove it, heat and moisture escape and the cooking time can increase. 5. Finish Remove the bay leaves. Transfer the beef to a serving platter and let it rest for about 10 minutes before slicing or pulling it apart. Arrange the vegetables alongside the beef or divide everything among individual bowls. Spoon some of the cooking juices over the beef and vegetables. If you like, finish with a little chopped parsley. Grounded Kitchen Secret Brown the beef if you have the time, but don't skip the recipe if you don't. Browning creates a deeper, roasted flavour that a slow cooker cannot produce on its own. It's one of those small steps that makes a noticeable difference. But this is an Easy Slow Cooker recipe. If you're rushing out the door in the morning, you can put the seasoned roast straight into the slow cooker. Dinner will still be good. The goal is to make a useful meal, not to create another reason to stress about dinner. What If I Don't Have…? Beef chuck roast: Look for another inexpensive beef roast suitable for slow cooking, such as blade, shoulder or cross-rib roast. Leaner roasts can work, but they may not become quite as tender. Potatoes: Use baby potatoes, Yukon Gold, russets or whatever potatoes you have. Carrots: Parsnips, rutabaga or sweet potato can take their place. Onion: Use two smaller onions, shallots or even a handful of frozen chopped onions. Beef broth: Chicken or vegetable broth can be used. Water will also work if that's what you have, although you may want a little extra seasoning. Worcestershire sauce: Leave it out or use a small splash of soy sauce. Thyme: Italian seasoning or a little dried oregano will work. You can also leave it out. Rosemary: Completely optional. Dijon mustard: Leave it out. Fresh parsley: Nice to have, but absolutely not necessary. This recipe is deliberately forgiving. What About Mushrooms? If you have mushrooms in the refrigerator, absolutely use them. Add about 8 oz (225 g) sliced mushrooms with the other vegetables. For even more flavour, you can brown them in the same skillet after the beef and add them to the slow cooker. But again, that's an extra step, not a requirement. Want Gravy? The cooking liquid makes a very good starting point for gravy. When the roast and vegetables are finished, strain about 1½ cups (375 mL) of the cooking liquid into a saucepan. Bring it to a gentle simmer. Mix 1 tbsp cornstarch with 2 tbsp (30 mL) cold water until smooth, then whisk it into the simmering liquid. Cook for 1–2 minutes, stirring, until thickened. Taste and adjust the seasoning. If you don't have cornstarch, you can make a simple flour-and-butter roux instead. You can also skip the gravy altogether. The cooking juices are delicious spooned directly over the meat and potatoes. Make It Your Own This is an easy recipe to change depending on what is in the kitchen. Add a cup of frozen peas during the final 15 minutes. Replace some of the potatoes with rutabaga or sweet potato. Add a few sliced mushrooms. For a slightly sweeter Canadian-style variation, stir 1 tbsp (15 mL) maple syrup into the broth. If you have leftover cooked vegetables, warm them separately and serve them alongside the roast rather than putting them into the slow cooker for the entire cooking time. A Note About the Cooking Liquid You may be tempted to add enough broth to completely cover the roast. Don't. A slow cooker is a covered environment, so very little liquid evaporates during cooking. The beef and vegetables will also release moisture. The roast doesn't need to be submerged. Keeping the liquid to about the amount in this recipe gives you enough for tender cooking and gravy without turning the pot roast into soup. Make-Ahead & Storage Store leftover beef and vegetables in an airtight container in the refrigerator for up to 4 days. The leftovers are excellent reheated with a little gravy or cooking liquid. You can also shred leftover beef and use it for sandwiches, wraps, hash or a quick beef-and-gravy dinner the next day. The cooked beef can be frozen for up to 3 months. Potatoes may become somewhat softer after freezing and thawing. Serving Suggestions Serve the tender beef with the potatoes and carrots, spooning the cooking juices or optional gravy over everything. A simple green salad or steamed green beans makes a fresh side, and crusty bread is handy for soaking up the sauce. From the Grounded Kitchen A good pot roast doesn't need much. That's part of its appeal. It's a reminder that everyday cooking doesn't have to begin with a complicated recipe or a special shopping list. Sometimes you already have most of what you need. A roast, a few vegetables, some broth and a slow cooker can take you a long way. Start with what you have. Brown the beef if you have the time. Let the slow cooker do the rest. That's everyday slow cooking.

Item added to your cart

Member Access Only

Country/region

Language

Member Access Only