Quick and Easy way to Make Slow Cooker Pot Roast

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It’s hard to beat slow cooker pot roast as comfort food.

With this meal, even the fussiest diners will be pleased.

The ingredients for this meal are simple and authentic, creating a delicious, old-fashioned meal.

Having a cooker pot meal waiting for you every night after a long day is the best feeling ever!

There is nothing quite as easy and lazy as a slow cooker roast that doesn’t brown, but once you’ve tried it browned you’ll never go back!

Additionally, have you ever tried cooker pot roasts with fresh herbs?

It’s worth the cost because it’s so much better than dry.

They’re frequently combined together in a mixed package.

Pot roast cooked in the slow cooker

You can’t go wrong with this pot roast recipe! Layers of rich, delicious flavor from simple ingredients.

Ingredients

Chuck roast: It is preferred to use a wider, shorter roast here, so vegetables can be arranged on top while the roast is cooking.

 

Olive Oil: Cooking the roast in olive oil with aromatics and searing it afterward.

 

Salt and pepper: Season the roast with salt and pepper to make sure it doesn’t taste bland.

 

Onion: The raw bite from onions can be prevented by adding them to the slow cooker after sautéing. After cooking, you can take out the onion slices, but you may also leave them in if you wish.

 

Garlic: The most delicious flavor comes from fresh garlic. For those who don’t like mince garlic, consider using a garlic crusher.

 

Beef Broth: Use canned beef broth, not chicken broth.

 

Worcestershire sauce: If you don’t have Worcestershire sauce, leave it out.

 

It is preferred to use fresh thyme, rosemary, and parsley here, however, you can use dried parsley or a third of the amount listed if you prefer not to pay the higher price.

 

This recipe works perfectly with Yukon gold potatoes (also known as yellow potatoes); red potatoes can also be used.

 

Carrots: Thicker carrots are preferable here because the long cooking time will prevent them from becoming mushy.

 

Corn-starch: It is an optional ingredient that yields good results. Essentially, it thickens a nearly watery soup into a delightfully rich sauce that coats the meat and veggies.

 

A Step-by-Step Guide to Making the Best Pot Roast in Your Cooker Pot:

1.Brown the roast and place it in the slow cooker: In a large pot, heat 1 tablespoon olive oil over medium-high heat.

 

2.Using paper towels, pat the roast dry and season all over with salt and pepper.

 

3.4–5 minutes per side, sear the roast in the pot until both sides are browned. In the slow cooker, place the meat.

 

4.Add the remaining 1/2 tablespoon olive oil to the pot and sauté the aromatics before layering them over the roast. Add the onion and cook for 2 minutes, then add the garlic and cook for another 30 seconds.

 

5.In a slow cooker, pour the onion mixture over the meat.

 

6.Make the most of the browned pieces by doing the following: Return the saucepan to the heat, add the beef stock, Worcestershire sauce, thyme, and rosemary, and cook for approximately 15 seconds, just long enough to scrape up any browned pieces from the bottom of the pot; this will give the soup a lot of flavor. Take the saucepan off the heat.

 

7.In the slow cooker, put potatoes and carrots over the onion layer, then pour beef stock evenly over top and season with salt and pepper.

 

8.Cook on low heat for 8–9 hours, or until the roast and vegetables are done.

 

9.Remove the roast and vegetables, shred the roast, and cut up the potatoes if desired.

 

Nutrition Information

Calories: 542kcal

 

Carbohydrates: 21g

 

Protein: 47g

 

Fat: 29g

 

Saturated Fat: 11g

 

Cholesterol: 156mg

 

Sodium: 1039mg

 

Potassium: 1435mg

 

Fiber: 4g

 

Sugar: 2g

 

Vitamin A: 9500IU

 

Vitamin C: 16.5mg

 

Calcium: 99mg

 

Iron: 8.8mg

 

Benefits of Using a Slow Cooker:

Using the slow cooker to prepare dinner at home avoids the temptation to purchase take-out, which is frequently less nutritious and more expensive.

1.One-step cooking is common with slow cookers. Preparing and cleaning time is reduced by putting all of the ingredients in the slow cooker.

 

2.Slow cookers can be used at any time of year. The aroma of hot soup greets you as you enter on a cold winter day. Slow cookers are particularly great for summer cooking because they don’t heat up the kitchen as much as an oven does.

 

3.By cooking inexpensive cuts of meat slowly at a low temperature, slow cookers help tenderize them.

 

4.Slow cookers also help enhance the flavor of food. A slow cooker can be used to make one-pot dinners, soups, stews, and casseroles, among other things.

 

5.When compared to an oven, a slow cooker uses less electricity.

 

Healthy Benefits of Pot Roast:

Despite the fact that roast beef is not considered lean meat in the same way that chicken breast is, it nevertheless has a high nutritional value.

Roast beef is popular because of its high iron and protein content.

Aside from that, it is also readily available and reasonably priced.

Roast beef is available for purchase online from the most reputable internet merchants.

Because nutritional content varies by brand, it’s critical to read the product labels before purchasing.

We’ll go over some of the advantages of roast beef in this blog.

1.Calorie-reduced: When compared to other types of beef, roast beef has low-calorie content, making it ideal for dieters. A 2 oz. The roast beef portion contains 70 calories, which is 20 calories fewer than a cup of skim milk.

 

2.Protein-Dense: It contains around 2 g more protein than skim milk. Protein is recognised to be essential for good health because it aids in the formation and repair of tissues such as muscles.

 

3.There are fewer saturated fats in this product: Despite the fact that roast beef has more fat than other meats, just 1 g of it is saturated. Saturated fat is harmful because it causes cholesterol levels to rise. Our chance of acquiring heart disease may be increased if we have high cholesterol levels.

 

4.A low carbohydrate diet: A serving of 2 oz. roast beef is said to have about 1 g of carbohydrates. Roast beef is therefore connected with low-carbohydrate diets. Even while such diets are not essential for weight loss, they can help you reach the results you want.

 

5.Iron-rich food: Roast beef is known to be a strong source of iron, with each 2 oz. serving containing around 6% of the daily required intake. The body needs iron to help in the production of blood cells and the supply of oxygen throughout the body. If not ingested in sufficient proportions, iron deficiency can result in unwanted weight loss, discomfort, low energy, and dizziness.

 

Roast beef is a great addition to anyone’s diet because of these advantages.

Frequently Asked Questions

Here are some tips for thickening pot roast gravy:

The mixture will not thicken properly if you thicken it with flour or cornstarch at the beginning, and it will taste of flour or cornstarch.

The following method thickens gravy:

Combine 3 tablespoons beef broth with cornstarch in a pot.

Stir regularly for 30-60 seconds as you bring it to a low simmer.

Top the dinner plate with roast, mash, gravy, and parsley.

Is it possible to use a different cut of meat?

For the greatest results, use chuck roast in this recipe.

Other roasts will be tougher.

Are baby carrots a suitable substitute for regular carrots?

You can use a bag of baby carrots as well but only use the thick baby carrots.

You understand what I’m talking about.

We’ve all seen the worthless pencil-thin bags of baby carrots.

Use the thick, meaty ones (look for those in the organic area; they’re not much more expensive and taste better).

Is it possible to include wine?

You can also add 1/2 cup red wine to this recipe, along with the beef broth, if desired.

Is it possible to cook in a high heat setting?

For the most tender results, I only recommend cooking on low heat.

I’ve tried high-heat cooking and it just doesn’t work.

What Should I Serve with a Pot Roast Cooked in the Oven?

You don’t really need anything else to go with this because it’s such a hearty dish on its own, but if you want, serve it with a side salad, steamed asparagus for a wonderful green color, or buttered homemade bread.

Conclusion

The beauty of this Ultimate Slow Cooker Pot Roast is that the entire dinner is prepared in one pot.

We like to serve it with a side salad to provide some freshness to the dish, but for cold winter nights and hectic weeknights, this is pretty much the gold standard!

You can experiment with different herbs and vegetables.

We enjoy experimenting with different root veggies such as turnips and parsnips, as well as onion and sweet potatoes.

We also like many squash varieties in the fall.

This dish is easily adaptable to your favorite vegetables!

way to Make Slow Cooker Pot Roast

Quick and Easy way to Make Slow Cooker Pot Roast

Having a cooker pot meal waiting for you every night after a long day is the best feeling ever!
Prep Time 20 mins
Cook Time 9 hrs
Total Time 9 hrs 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 46 kcal

Equipment

  • 1 Slow Cooker

Ingredients
  

Instructions
 

  • Brown the roast and place it in the slow cooker: In a large pot, heat 1 tablespoon olive oil over medium-high heat.
  • Using paper towels, pat the roast dry and season all over with salt and pepper.
  • 4–5 minutes per side, sear the roast in the pot until both sides are browned. In the slow cooker, place the meat.
  • Add the remaining 1/2 tablespoon olive oil to the pot and sauté the aromatics before layering them over the roast. Add the onion and cook for 2 minutes, then add the garlic and cook for another 30 seconds.
  • In a slow cooker, pour the onion mixture over the meat.
  • Make the most of the browned pieces by doing the following: Return the saucepan to the heat, add the beef stock, Worcestershire sauce, thyme, and rosemary, and cook for approximately 15 seconds, just long enough to scrape up any browned pieces from the bottom of the pot; this will give the soup a lot of flavor. Take the saucepan off the heat.
  • In the slow cooker, put potatoes and carrots over the onion layer, then pour beef stock evenly over top and season with salt and pepper.
  • Cook on low heat for 8–9 hours, or until the roast and vegetables are done.
  • Remove the roast and vegetables, shred the roast, and cut up the potatoes if desired.

Nutrition

Calories: 46kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 583mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 88IUVitamin C: 2mgCalcium: 12mgIron: 1mg
Keyword Quick and Easy way to Make Slow Cooker Pot Roast
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