ADVERTISEMENT
#### **For the Pot Roast:**
– **3–4 lb chuck roast** (bone-in or boneless)
– **1 tablespoon olive oil** (for searing the roast)
– **4 large carrots** (peeled and cut into chunks)
– **4 medium potatoes** (peeled and cut into chunks, or leave the skin on for added texture)
– **1 onion** (cut into quarters)
– **4 cloves garlic** (minced or smashed)
– **2 cups beef broth** (for depth of flavor)
– **1 cup red wine** (optional, but it adds great flavor—can substitute with more broth)
– **2 tablespoons tomato paste** (for richness)
– **1 tablespoon Worcestershire sauce** (adds savory depth)
– **1 tablespoon dried thyme** (or fresh if available)
– **1 tablespoon dried rosemary** (or fresh)
– **Salt and pepper** (to taste)
#### **Optional Add-ins for Extra Flavor:**
– **Bay leaves** (1 or 2 for extra depth)
– **2 tablespoons balsamic vinegar** (for a slight tang)
– **Mushrooms** (add them in during the last hour for an earthy flavor)
– **Parsnips or sweet potatoes** (swap in for the carrots for a different flavor profile)
### Step-by-Step Instructions for Slow Cooker Pot Roast
The beauty of making pot roast in a slow cooker is how easy it is. Just follow these simple steps, and you’ll have a hearty meal ready to enjoy.
#### 1. **Sear the Meat (Optional, But Recommended)**
This step is optional, but it really adds a nice layer of flavor. Heat **1 tablespoon of olive oil** in a large skillet over medium-high heat. Once hot, sear the **chuck roast** on all sides until it’s nicely browned (about 2–3 minutes per side). Searing the meat helps lock in juices and develop a richer flavor. Once browned, transfer the roast to the slow cooker.
#### 2. **Prepare the Vegetables**
While the roast is searing, chop your **carrots**, **potatoes**, and **onion** into large chunks. You want the vegetables to hold up to the long cooking time. Add these vegetables to the slow cooker around the roast.
#### 3. **Add Garlic and Herbs**
Toss in the minced garlic, and sprinkle the **dried thyme** and **rosemary** over the meat and vegetables. For extra depth, you can add a couple of **bay leaves** as well. These aromatics will infuse the meat and vegetables with flavor while they cook.
#### 4. **Make the Broth Mixture**
In a small bowl, whisk together **2 cups of beef broth**, **1 cup of red wine** (or additional broth), **1 tablespoon tomato paste**, and **1 tablespoon Worcestershire sauce**. Pour this mixture over the roast and vegetables in the slow cooker. The liquid will help tenderize the meat while infusing it with savory goodness.
#### 5. **Set and Forget**
Cover the slow cooker with the lid, set it on **low heat**, and cook for **7–8 hours**. The long, slow cooking time will break down the meat, making it tender and juicy. If you’re in a rush, you can set it on **high heat** and cook for **4–5 hours**, but low and slow is the secret to that melt-in-your-mouth texture.
#### 6. **Check for Tenderness**
After the cooking time, check the roast. It should be so tender that it pulls apart easily with a fork. If it’s not quite there yet, let it cook for another 30 minutes to an hour.
7. **Serve and Enjoy**
Once the roast is ready, remove it from the slow cooker and slice or shred the meat, depending on your preference. Serve with the cooked vegetables, spooning some of the flavorful broth over the top.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
