SLOW COOKER CLASSIC POT ROAST

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SLOW COOKER CLASSIC POT ROAST

 

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This classic slow cooker pot roast recipe is simple and every bite is delicious. This simple set it and forget recipe is made with just the ingredients listed below, but should you prefer the oven, try my tasty Ribeye Roast. Simply put everything in the slow cooker and 8 hours later, dinner is ready. The classic comfort food that is delicious It’s not much more simple than that, does it?

HOW TO MAKE SLOW COOKER CLASSIC POT ROAST

Salt and pepper generously on both sides of the roast.

In a pan, heat it to medium-high and cook the edges of the roast. place them into the slow cooker.

Pour more olive oil into the skillet. Add the onions and carrots. cook until you get some caramelization. Put these inside the cooker in slow cook.

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Add the beef broth, garlic, and rosemary into the cooker.

Cook at high for 4-6 hours or low for 8 hours.

Do I need to brown the roast?

Technically speaking, there is no need. However, it’s better to do. It not only gives the roast a more vibrant color, but it also will allow it to produce more sophisticated flavor profiles. The caramelization of fats and sugars occurs on the outside and give the roast that extra richness.

INGREDIENTS

3 – 5 pound roast chuck

6 large carrots, unpeeled and cut in half

2 onions chopped into large chunks

4 cups beef stock

4 cloves minced garlic

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2 sprigs of rosemary

2 sprigs of thyme

Three to four tablespoons of olive oil

3 tablespoons butter

3 tablespoons flour

Salt Kosher

Pepper

INSTRUCTIONS

Add salt and pepper to on both sides of the roast.

A large bottom heavy pot or skillet made of cast iron on medium-high. Add 2 tablespoons oil to the roast. Cook on both sides for about two minutes before flipping and cook for another two minutes. Remove the roast and place it in the slow cooker.

Then add the remaining oil into the pan, and add the carrots and onions and cook for 3-4 minutes until you see a slight caramelization. Remove the vegetables and place them in the slow cooker along with the garlic.

Incorporate the beef broth Thyme, rosemary and

Cook for low-temperature 8 hours or at high for 5-6 hours

After roasting is finished After roast is done, remove 2 cups of liquid from the slow cooker and place aside.

In a large skillet, melt 3 tablespoons butter. whisk in flour, and simmer on low for one minute to eliminate the taste of flour. Add 2 cups of liquid and mix until well-combined. Bring the mixture to a simmer, and then lower temperature. Let the liquid simmer until it becomes thicker.

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