Slow Cooker Pot Roast
dinner

Slow Cooker Pot Roast

0 Servings
480 Minutes

This is a great dinner to start in the slow cooker before you go to work, or it makes a fabulous Sunday dinner if you set it to cook while doing your Sunday prep! Substitute red wine for the ½ cup of stock in the deglazing step if desired for a richer gravy.

INGREDIENTS


  • 680
    g
    baby potatoes
  • 4
    carrot(s), peeled & cut into 1" pieces
  • 2
    celery stalk(s), cut into 1" pieces
  • .5
    yellow onion(s), cut into 1" chunks
  • 4
    garllic clove(s), smashed
  • 1.5
    lbs
    chuck roast
  • 2
    Cup
    beef stock, divided
  • 2
    bay leaves
  • 1
    Tablespoon
    fresh thyme, roughly chopped
  • 1
    Tablespoon
    Worcestershire
  • 1
    Tablespoon
    tomato paste
  • salt & pepper, to taste
  • 1
    Tablespoon
    cornstarch
  • 2
    Tablespoon
    water
  • 1
    Tablespoon
    parsley, roughly choppef
Plant-Based Option

See the Recipe Bank for plant-based dinner recipes.

Gluten-Free Option

Use GF Worcestershire and beef stock.

INSTRUCTIONS

1.

In the bottom of the slow cooker add the potatoes, carrots, celery, onion, and garlic.

2.

Heat a large frying pan over medium high heat. When the pan is hot, add the roast and sear on all sides 2-3 minutes until browned. Transfer the roast to the crockpot, placing it on the bed of vegetables. Add ½ cup of stock or wine (if using) to the pan to deglaze and add this to the crockpot.

3.

Add the bay leaves, thyme, Worcestershire, tomato paste, and remaining stock. Season generously with salt and pepper. Place the lid on the slow cooker and cook on low for 8 hours.

4.

Season with salt and pepper to taste and transfer the roast and vegetables to a platter, covering to keep warm. Carefully pour the liquid from the slow cooker into a small pot and place on medium heat. In a small bowl whisk together the cornstarch and water to make a slurry. Pour into the pot and bring to a simmer, whisking frequently. The mixture should thicken slightly after 3-4 minutes.

5.

Shred or slice the roast as desired. Serve the roast and vegetables topped with the gravy. Garnish with parsley.

Nutrition Information

Calories
309 per serving
Carbs
13.5g per serving
Protein
40g per serving
Fat
9.8g per serving
Fiber
2.5g per serving
Sodium
364.1mg per serving
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