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Slow Cooker Pot Roast Recipes With Potatoes

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Ultimate Slow Cooker Pot Roast Dinner, then Dessert
Ultimate Slow Cooker Pot Roast Dinner, then Dessert from dinnerthendessert.com

Description

Slow cooker pot roast recipes with potatoes are one of the most comforting and classic meals that everyone loves. It is a meal that is perfect for any occasion, from a cozy family dinner to a big holiday gathering. This recipe is simple, easy to make and delicious. The slow cooker does all the work for you, making the meat tender and juicy, while the potatoes soak up all the delicious flavors. It is a one-pot meal that is perfect for busy weeknights.

Prep Time

The prep time for this recipe is minimal, only taking about 15-20 minutes. You will need to chop the vegetables, season the meat, and brown it before placing it in the slow cooker.

Cook Time

The cook time for this recipe is about 8 hours on low heat or 4-5 hours on high heat, depending on your preference.

Ingredients

  • 3-4 lb chuck roast
  • 1 lb baby potatoes
  • 3 medium carrots, peeled and chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Slow cooker
  • Skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Season the chuck roast with salt and pepper.
  2. In a skillet, heat oil over medium-high heat. Add the roast and brown on all sides.
  3. Place the potatoes, carrots, onion, and garlic in the slow cooker.
  4. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the vegetables.
  5. Place the browned chuck roast on top of the vegetables.
  6. Cover the slow cooker and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and falls apart easily.
  7. Remove the roast and vegetables from the slow cooker and place them on a serving dish.
  8. Skim the fat from the cooking liquid and pour it over the roast and vegetables.
  9. Serve and enjoy!

Notes

  • You can add more vegetables such as celery, mushrooms, or parsnips to the pot roast recipe.
  • If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water, and whisk it into the cooking liquid before serving.
  • You can also make this recipe with a pork roast, beef brisket or bottom round roast.

Nutrition Info

  • Serving size: 1/8 recipe
  • Calories: 390
  • Total fat: 16g
  • Saturated fat: 6g
  • Cholesterol: 140mg
  • Sodium: 460mg
  • Total carbohydrates: 15g
  • Dietary fiber: 2g
  • Sugar: 3g
  • Protein: 46g

Recipe Tips

  • Make sure to brown the meat before placing it in the slow cooker. This will give it a nice crust and add more flavor to the dish.
  • Use baby potatoes or cut larger potatoes into small pieces so they cook evenly in the slow cooker.
  • If you don't have beef broth, you can use chicken broth or water instead.
  • Don't lift the lid of the slow cooker too often, as it will release the heat and increase the cooking time.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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