Awesome Slow Cooker Pot Roast

Background and History

Pot roast is a classic comfort food dish that has been enjoyed for generations, especially in Western cuisine. The dish originated as a way to tenderize tough cuts of meat by slow cooking them with vegetables and seasonings. It gained popularity during the 19th century in America, where it became a staple of hearty, home-cooked meals. Today, slow cooker pot roast offers a convenient and delicious way to enjoy this timeless favorite.

Ingredients

3-4 pounds beef chuck roast

4 large carrots, peeled and cut into chunks

3 medium potatoes, peeled and cut into chunks

1 onion, sliced

3 cloves garlic, minced

2 cups beef broth

1/4 cup soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons cornstarch (optional, for thickening)

Serves

6-8

Preparation Time

15 minutes

Cooking Time

8-10 hours on low heat

Instructions

Place the beef chuck roast in the slow cooker.

Arrange the carrots, potatoes, onion, and minced garlic around the roast.

In a mixing bowl, combine beef broth, soy sauce, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, salt, and pepper. Stir until well blended.

Pour the mixture over the beef and vegetables in the slow cooker.

Cover and cook on low for 8-10 hours, or until the beef is tender and easily shreds with a fork.

Once cooked, remove the beef and vegetables from the slow cooker and transfer them to a serving platter.

If desired, thicken the cooking liquid to make gravy: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir the cornstarch mixture into the hot liquid in the slow cooker and cook on high for 15-20 minutes, or until thickened.

Serve the pot roast and vegetables hot, with the gravy drizzled over the top.

Nutrition Facts

(Per Serving)

Calories: 400 kcal

Total Fat: 20g

Cholesterol: 120mg

Sodium: 800mg

Total Carbohydrates: 20g

Protein: 35g

Notes

For added flavor, sear the beef chuck roast in a hot skillet before placing it in the slow cooker.

Feel free to customize the vegetables according to your preference, such as adding celery, parsnips, or mushrooms.

Leftover pot roast makes delicious sandwiches or can be repurposed into soups or stews.

Allergy Warning

This recipe contains soy sauce and Worcestershire sauce, which may contain gluten. Check the labels for gluten-free options if necessary.

Be mindful of any allergies to ingredients such as garlic or onion.