The Best Ever Slow Cooker Pot Roast Recipe By Tasty

SLOW-COOKER POT ROAST RECIPE BY TASTY

Steps:

• In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
• Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
• Wash your hands, because mess.
• Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
• Pour Worcestershire sauce directly on top of the meat.
• Cover with the slow-cooker lid and cook on high for 5 hours.
• Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
• Remove rosemary and thyme.
• Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
• Enjoy!

SLOW COOKER POT ROAST

Steps:

• Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW COOKER POT ROAST

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

SLOW-COOKER POT ROAST

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

SLOW-COOKER EASY POT ROAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
• Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
• In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

BEST TASTING AND EASIEST SLOW COOKER POT ROAST

Steps:

• Put roast in bottom of slow cooker.
• Sprinkle with brown gravy mix and Ranch dressing mix on top.
• Place whole stick of butter on top of the roast and mixes.
• Lay 4 or 5 slices of pepperoncini peppers around the butter on the top of the roast.
• Close lid; set on high; cook 6-1/2 to 7 hours depending on size of roast.

MOTHER'S BEST EVER SLOW COOKER POT ROAST

Steps:

• Chop onion and put in bottom of crock pot with water and turn pot on low.
• Mix flour, onion powder, garlic powder, salt and pepper in a large ziploc freezer bag.
• Put roast in bag and toss until outside of roast is completely covered with a light layer of flour mixture.
• Heat oil in a pan large enough for roast (I usually use a wok).
• Brown roast on all sides in the pan.
• After browning, empty excess oil into crock and keep roast in pan.
• Chop garlic into slices.
• Make incisions in the roast and put garlic in the slices with fingers.
• Add roast to crock pot.
• Add mushrooms on sides and top of roast.
• After 4 or 5 hours, skin and chop potatoes and add to crock pot.
• Cook until potatoes are soft and roast is tender enough to pull apart with a fork (usually 1-2 more hours).
• Salt and pepper to taste.