Servings: 8 Servings
Slow Cooker Pot Roast Recipe
Set your crock on low heat all day and come home to the best pot roast! This simple slow cooker recipe results in tender beef seeping with flavor.
Equipment
Ingredients
- 1 3 to 4-pound boneless beef chuck roast
- 2 Tbsp avocado oil
- Sea salt and pepper
- 1.5 lbs baby potatoes
- 3 large carrots chopped
- 1 large yellow onion chopped
- 5 large cloves garlic minced
- 32 ounces beef broth or beef stock
- 2 Tbsp balsamic vinegar
- 2 Tbsp gluten-free all-purpose flour or regular all-purpose flour optional
- 2 sprigs rosemary
- 2 sprigs oregano
Instructions
- Transfer the chopped onion, potatoes, carrots, and garlic to the bottom of the crock pot. Add in the beef broth, balsamic vinegar, and fresh herbs to the slow cooker, season everything with salt, and give everything a big stir.
- Remove the beef roast from its packaging and lay it on a large plate or cutting board. If there is netting surrounding your round roast, you can either remove the netting or leave it on. Either option works. Sprinkle both sides of the meat with sea salt and black pepper.
- Heat a large skillet over medium-high heat and add avocado oil (or high temperature cooking oil of choice). Allow the skillet to heat up for a few minutes, until it is sizzling hot. Carefully place the seasoned roast on the hot surface of the skillet and sear for 6 minutes. Flip the roast and sear on the other side for an additional 3 to 6 minutes, or until both sides have a golden brown crust.
- Transfer the seared beef roast to the slow cooker. Add a splash of broth or red wine to the skillet to deglaze the pan. This captures any browned bits, so be sure to add it to the slow cooker for extra flavor.
- Secure the lid on the crock pot and cook for 5 to 6 hours on High heat or 8-10 hours on Low heat. I recommend 10 hours on low heat. The exact cooking time depends on the size of the roast. The goal is to cook it until it is fork tender. Larger roasts require more time than small roasts, so you can adjust the time accordingly.
- When you’re ready to serve dinner, cut the large roast into smaller chunks and serve with the cooked potatoes, carrots, and onions. Be sure to drizzle some of the juices over everything prior to serving.
Notes
If you intend to cook the beef roast all day (upwards of 10 hours), add the vegetables 4 hours into cooking. This way the carrots and potatoes still maintain some structure but have enough time to soften up.
For thick gravy, mix the beef broth with 2 to 3 tablespoons of gluten-free flour or regular all-purpose flour in a small bowl or measuring cup prior to adding it to the crock pot. This ensures you end up with a thicker gravy consistency once the roast is finished cooking.
Nutrition
Serving: 1Serving (of 8), Calories: 348kcal, Carbohydrates: 24g, Protein: 47g, Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 131mg, Sodium: 542mg, Fiber: 3g, Sugar: 4g