Slow Cooker Pot Roast
Slow Cooker Pot Roast – fall off the bones and incredibly flavorful chuck roast and vegetables smothered in a gravy-like broth. One of the easiest family meal you’ll ever make!
Servings 5 - 6 people
- 3-4 pounds (1.36-1.81 kg) chuck roast
- 1 tablespoon (13.44 g)canola
- 2 teaspoon (4.2 g) creole seasoning
- Salt to taste
- 2 bay leaves
- 1 large onion , chopped
- 1 tablespoon (2 g) minced garlic
- 1 celery stalk , chopped
- 2 sprigs thyme , plus more
- 1 tablespoon (16.38 g) tomato paste
- 1 1/4 cups (352.5 g)beef broth
- 1 pound (450 g) carrots , peeled and cut into large chunks
- 1- 1 1/2 pound (453.59 - 680.39 g) potatoes , peeled and cut into large chunks
Pot Roast Gravy
- 3-4 Tablespoons butter
- 3 -4 Tablespoons flour
- salt and pepper to taste
Rinse trim chuck or any visible fat, rinse and then pat dry with paper towel.
Generously salt and pepper roast, then season with cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.
Heat about 1 tablespoon oil in skillet on medium, place beef in a single layer and sear meat on both sides until brown. About 3-4 minutes each side.
Transfer the roast to the insert of a slow cooker. ( I used a 6 quart slow cooker )
Throw in bay leaves, onions , garlic , celery, and thyme . Stir until fragrant about 2-3 minutes
Add tomato paste , followed by beef broth to the skillet scrape all sides .Bring to a boil, remove and and pour in the slow cooker.
Then throw in carrots, potatoes in the slow cooker and salt according to preference. Remember you can always add more .
Cover and slow cook on high for about 3 1/2 – 4 hours or low for 7-8 hours. Start checking after 3 1/2 hours , until the roast is tender .
Pot Roast Gravy
Using a spoon skim any visible fat from the surface of the roast liquid . Discard the bay leaf and thyme stems. Strain the vegetables, reserving the gravy
Heat a saucepan or skillet with butter over a medium-high heat.
Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down.
Calories: 705kcal | Carbohydrates: 40g | Protein: 60g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 187mg | Sodium: 562mg | Potassium: 2264mg | Fiber: 9g | Sugar: 5g | Vitamin A: 15625IU | Vitamin C: 35.6mg | Calcium: 159mg | Iron: 13.7mg