Perfect Crock Pot Tender Roast

Step-by-Step Instructions

Prepare Veggies and Herbs:

Peel and slice onions and carrots into thick one inch pieces If using large potatoes chop them into big chunks Baby potatoes can go in whole or cut in half Mince the garlic and fresh herbs if using

Sear the Meat:

Pat the beef roast dry with a paper towel then season all over with salt and pepper Heat olive oil in a large skillet over medium to medium high Once hot add the beef and sear on every side until evenly browned and crusty This should take several minutes and really builds big flavor

Start the Aromatics:

In the same skillet toss in the onions and garlic Sauté for one to two minutes until the onion edges turn golden For maximum flavor deglaze the pan with a splash of broth or water scraping up the brown bits which hold so much taste Pour everything into the crock pot

Assemble Everything in the Crock Pot:

Add potatoes carrots remaining herbs Worcestershire sauce and the rest of the broth Close with the lid

Slow Cook:

Set the slow cooker to LOW and cook for eight to ten hours The beef should be fork tender or check with a meat thermometer for 190 to 200 degrees Fahrenheit For a quicker method you can cook on HIGH for four to six hours

Rest and Serve:

Once cooked let the meat rest for ten to fifteen minutes before slicing or shredding This keeps the juices in Optionally sprinkle with fresh parsley before serving

Make the Gravy:

Strain drippings from the crock pot into a saucepan Stir in cornstarch mixed with a splash of water to avoid lumps Heat on medium high whisking constantly until thick and glossy For a silkier finish add a dab of cold butter at the end

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Storage Tips

This pot roast keeps in the fridge for three to four days Store in an airtight container with a little gravy to keep everything juicy Reheat gently over low heat for best results or use the microwave for quick meals For longer storage freeze in portions for up to three months just thaw overnight in the fridge and reheat

Ingredient Substitutions

If you cannot find beef chuck brisket works well as a substitute You can swap in sweet potatoes for part of the regular potatoes Try parsnips for a unique twist or toss in a handful of quartered mushrooms for deep umami Those sensitive to Worcestershire sauce can use coconut aminos

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Serving Suggestions

Pair with crusty bread to mop up the extra gravy or serve over creamy mashed potatoes for extra comfort A crisp green salad or steamed green beans on the side brighten up the plate Leftovers make the best beef sandwiches or hash

The History Behind This Classic

Pot roast is an American Sunday supper tradition with roots tracing back to European immigrants who slow cooked tough cuts with simple vegetables The technique transforms humble ingredients into something celebratory and cozy Every family seems to have their own twist My grandma always added a bay leaf and sometimes a splash of red wine

Recipe FAQs

→ Which beef cut works best for slow-cooking?

Well-marbled chuck roast offers the richest flavor and most tender result when slow-cooked.

→ Can I add other vegetables besides potatoes and carrots?

Absolutely! Celery, mushrooms, and bell peppers add depth, freshness, and extra texture to the dish.

→ How do I thicken the gravy?

Strain the drippings, then combine with a cornstarch slurry and simmer, stirring, until thickened.

→ Is it possible to prepare this meal ahead of time?

Yes, you can assemble the ingredients in advance and refrigerate overnight, then start the slow cooker the next day.

→ What are some ways to adjust the flavor?

Try adding Worcestershire sauce, red wine, or tomato paste for richer gravy, or balance savoriness with honey or brown sugar.

→ How should leftovers be stored?

Cooled leftovers keep well in the fridge for 3-4 days or can be frozen for up to three months.