During cold days, there is not much more comforting than a hot pot roast with gravy and potatoes and carrots. It’s a classic recipe that turns an inexpensive cut of meat into a tender meal.
This recipe for slow cooker pot roast makes it super easy. Sear the meat first to create a deep and rich flavor and then the slow cooker does the rest.
- 3 tbsp canola oil
- 1 3-4 lb chuck roast
- salt and pepper
- 1/4 cup all-purpose flour
- 2 tbsp ketchup
- 3 cups beef broth
- 1 tbsp worcestershire sauce
- 1 onion, thinly sliced
- 2 cups baby carrots
- 6-8 Yukon Gold potatoes, cleaned and quartered
- 4 garlic cloves, peeled and chopped
- 2 tbsp dried thyme
- 2 bay leaves
- In a skillet over medium-high heat, heat the oil. Season the roast with plenty of salt and pepper and add to the hot oil. Brown all sides, about 10 minutes total. Transfer meat to a slow cooker.
- Add the flour to the oil and whisk together until the mixture turns a golden brown, about 1 minute. Stir in the ketchup and cook for another minute. Slowly whisk in the beef broth and allow the mixture to come to a simmer. Stir in the worcestershire sauce and pour over the roast in the slow cooker.
- Add the onion, carrots, potatoes, garlic, thyme, and bay leaves to the slow cooker and gently stir things around to combine the flavors.
- Cook on low for 7-8 hours or high for 4-5 hours until the roast is fork tender.
Created by SouthernSavers.com
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