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Slow Cooker Recipes Pot Roast With Potatoes

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Description

Pot roast with potatoes is a classic comfort food that you can easily make in your slow cooker. This recipe is perfect for busy weeknights when you don't have a lot of time to spend in the kitchen. The beef is cooked low and slow until it's tender and juicy, and the potatoes are soft and flavorful. This is a one-pot meal that your whole family will love.

Prep Time

The prep time for this recipe is about 20 minutes. You'll need to chop the vegetables, season the beef, and brown it in a pan before adding it to the slow cooker.

Cook Time

The cook time for this recipe is 8 hours on low or 4 hours on high. You can adjust the cooking time based on your schedule and the size of your slow cooker.

Ingredients

  • 2-3 lb beef chuck roast
  • 1 lb potatoes, peeled and cut into chunks
  • 2 carrots, peeled and sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Equipment

  • Slow cooker
  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Season the beef with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Brown the beef on all sides, about 3-4 minutes per side.
  4. Remove the beef from the skillet and place it in the slow cooker.
  5. Add the potatoes, carrots, onion, and garlic to the slow cooker.
  6. In a small bowl, whisk together the beef broth, tomato paste, thyme, and rosemary.
  7. Pour the mixture over the beef and vegetables in the slow cooker.
  8. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
  9. When the beef is tender and cooked through, remove it from the slow cooker and let it rest for 10 minutes.
  10. Serve the beef and vegetables with the cooking liquid as a gravy.

Notes

You can add other vegetables to this recipe, such as celery, mushrooms, or bell peppers. Just make sure to cut them into similar-sized chunks so they cook evenly. If you want a thicker gravy, you can mix 1 tbsp of cornstarch with 1 tbsp of cold water and add it to the cooking liquid in the slow cooker about 30 minutes before the end of the cooking time.

Nutrition Info

This recipe serves 6 and has the following nutrition information per serving:
  • Calories: 415
  • Protein: 37g
  • Carbohydrates: 17g
  • Fat: 22g
  • Saturated Fat: 7g
  • Cholesterol: 117mg
  • Sodium: 700mg
  • Potassium: 1015mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 52%
  • Vitamin C: 22%
  • Calcium: 6%
  • Iron: 31%

Recipe Tips

To make this recipe even easier, you can prep the vegetables and brown the beef the night before and store them in the refrigerator. In the morning, just dump everything into the slow cooker and let it cook. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat, just microwave or heat in a skillet until heated through.

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