During the cold weather season, filling comfort food is what we crave to warm us up on those chilly nights. When it comes to comfort food, you can’t get much more stick-to-your-ribs comforting than a hearty pot roast. After a long day, there’s nothing quite like serving up a plate of rich, flavorful pot roast paired with hearty potatoes and sweet carrots. Plus, wedecided to make this dish even easier by letting the slow-cooker do most of the work for you—you’re welcome. 😎
What cut of meat should I use?
For this recipe, you’re going to want to choose a chuck roast. When you make a pot roast, you’re braising: cooking a tough cut of meat until the collagen and connective tissue in the meat breaks down, rendering the meat juicy and moist with that delicious shreddy texture we all love. Leaner cuts of meat, such as tenderloin or sirloin, don’t contain the necessary collagen to guarantee that luscious, melt-in-the-mouth result. Stick with chuck — this isn’t the time to pay up for premium cuts!
Do I have to brown a roast before putting it in the slow-cooker?
The short answer? Yes, but we promise it’s worth it. We know—the beauty of a slow-cooker recipe is that you can just throw everything in. But, this one simple step truly does make all the difference. Searing the meat creates a delicious caramelized crust that will melt into the pot roast, infusing the vegetables and broth with all that flavor.
To brown your meat, heat a large pan over medium high heat and add enough oil to coat the bottom in a thin film. Salt and pepper the meat well on all sides and dust with a little flour (it helps with the crust). Add the meat to the preheated pan (it should sizzle when it goes in) and cook undisturbed until golden brown on the bottom. Turn and continue to cook until browned on all sides, then add to the slow cooker on top of the vegetables.
How long do you slow-cook pot roast?
In our recipe, we say the meat is done when it’s “fork-tender,” but what does that mean? Well, exactly what it says: You should be able to shred the meat with a fork. If your fork is meeting resistance, the meat needs to be cooked longer. Nobody likes chewy pot roast, so make sure you follow the fork test to ensure you get that tender, melt-in-the-mouth result!
- 3/4 c. low-sodium beef broth
- 2 tbsp. tomato paste
- 2 tbsp. Worcestershire sauce
- 1 tbsp. cornstarch
- 1 lb. small potatoes, scrubbed and halved
- 3 carrots, peeled and cut crosswise into 2″ pieces
- 1 medium yellow onion, cut into 1/2″ wedges
- 4 cloves garlic
- 1 sprig rosemary
- 1 (3.5 lb.) beef chuck roast
- Kosher salt
- Freshly ground black pepper
- Step 1In the bottom of a slow cooker, whisk together broth, tomato paste, Worcestershire, and cornstarch. Add potatoes, carrots, onion, garlic, and rosemary.
- Step 2Season beef with salt and pepper, then nestle into vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
- Step 3Thinly slice roast and arrange on top of vegetables on a platter. Skim fat from extra juices in slow cooker and drizzle over top. Serve warm.
Nutrition (per serving): 622 calories, 56 g protein, 19 g carbohydrates, 2 g fiber, 3 g sugar, 35 g fat, 14 g saturated fat, 467 mg sodium