Slow Cooker Pot Roast
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This is my favorite braised pot roast recipe adapted for the slow cooker.
If you would like to make a beef roast out of a less expensive cut such as a pot roast, chuck roast or rump roast, you will want to braise it. Dry roasting is good for higher quality (and more expensive) cuts such as rib roasts and sirloin roasts but will turn a pot roast into leather.
I first found this recipe on Ree Drummond’s Pioneer Woman website, and have made some tweaks from there. Feel free to mix and match with other veggies and seasonings.
Slow Cooker Pot Roast
Category
Slow Cooker Recipes
Persons
6
Prep Time
45 minutes
Cook Time
8 hours
Total Time
8 hours, 45 minutes
Ingredients
- 3-5# pound beef roast – chuck, pot or rump
- Salt & Pepper to taste
- Olive oil and/or butter
- 1-2 onions, cut in half
- 6-8 large carrots, peeled and quartered
- 4-6 potatoes, quartered or smaller
- 1 beef bouillon cube
- 1 cup hot coffee
- Thyme & Rosemary
- Gravy
- Liquid from the slow cooker
- 1/2 cup cold water
- 2 Tbsp corn starch pre-mixed into the cold water
- 1 Tbsp Kitchen Bouquet
- optional, 1 cup sour cream room temperature
Instructions
- Generously salt and pepper your roast.
- Heat a skillet over medium-high heat. Then add 2 to 3 tablespoons of olive oil and/or butter.
- Cut two onions in large slices, and cut 6 to 8 carrots into 2-inch pieces and then quarter them the long way.
- When the oil in the skillet is very hot (but not smoking), add in the onions and carrots, browning them on both sides. When done put them in the bottom of the slow cooker.
- Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Place the roast in the slow cooker on top of the vegetables.
- With the burner still on high, use some wine to deglaze the skillet. Add this to the slow cooker.
- Mix the coffee with the bouillon and then add to the slow cooker.
- Place 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme on top of the roast.
- Set the slow cooker to low and cook for 8 hours.
- Remove the roast and vegetables from the pot and pour the liquid from the slow cooker into a small sauce pan.
- Blend the corn starch and Kitchen Bouquet in the cold water and then whisk into the drippings. Bring back to a boil to thicken, and season as needed.
- Add the sour cream to the gravy if desired and stir through until fully blended.
- Serve the roast and vegetables along with the gravy.