AuthorHeather WallaceCategorymOODifficultyBeginnerWith summer around the corner, it's just about time to start making recipes without turning on the oven. And in times like these we still want comfort food! My slow cooker pot roast is exactly that...just what you need on a lazy Sunday. Throw it all in the slow cooker and let it go...spend your day curled up with some puppies or a good book. It's super easy, no oven, and sooo good!
<img src="https://sugarboogersweets.com/wp-content/uploads/2020/05/20200512_114801-1-scaled.jpg">
Preheat a multi cooker with a browning option with a drizzle of olive oil (or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).
Season 2-3 lbs chuck roast with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of garlic powder.
Place roast into hot pan and brown on all sides.
Whisk 2 cups of beef broth or stock with 1/2 cup of red wine, 2 tablespoons of tomato paste, and 2 tablespoons of Worcestershire sauce.
Change the function on the multicooker to slow cook on low setting (or in a regular crockpot set to low).
Pour beef broth mixture into the cooker with the roast.
Add 1 bag of mini carrots, 3 stalks of celery chopped to 3-inch slices, 1 large sliced onion, 2 lbs of baby potatoes, 2 thyme sprigs, and 1 tablespoon of dried parsley.
Maybe sprinkle a little more salt and pepper over everything if you feel like it...I certainly do.
Slow cook for 480 Minutes until meat is tender.
Remove roast from slow cooker and shred with 2 forks, set aside.
Remove potatoes, carrots, celery, and onions from the slow cooker as well and cover with foil along with the beef.
Discard thyme sprigs.
In a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry. Add to beef broth and vegetables. Bring to a boil.
Reduce heat and simmer, stirring constantly for 10 Minutes to 15 Minutes or until desired thickness.
Salt and pepper to taste.
Serve hot, topped with juices.
Enjoy as leftovers as well the next day!
Ingredients
Directions
Preheat a multi cooker with a browning option with a drizzle of olive oil (or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).
Season 2-3 lbs chuck roast with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of garlic powder.
Place roast into hot pan and brown on all sides.
Whisk 2 cups of beef broth or stock with 1/2 cup of red wine, 2 tablespoons of tomato paste, and 2 tablespoons of Worcestershire sauce.
Change the function on the multicooker to slow cook on low setting (or in a regular crockpot set to low).
Pour beef broth mixture into the cooker with the roast.
Add 1 bag of mini carrots, 3 stalks of celery chopped to 3-inch slices, 1 large sliced onion, 2 lbs of baby potatoes, 2 thyme sprigs, and 1 tablespoon of dried parsley.
Maybe sprinkle a little more salt and pepper over everything if you feel like it...I certainly do.
Slow cook for 480 Minutes until meat is tender.
Remove roast from slow cooker and shred with 2 forks, set aside.
Remove potatoes, carrots, celery, and onions from the slow cooker as well and cover with foil along with the beef.
Discard thyme sprigs.
In a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry. Add to beef broth and vegetables. Bring to a boil.
Reduce heat and simmer, stirring constantly for 10 Minutes to 15 Minutes or until desired thickness.
Salt and pepper to taste.
Serve hot, topped with juices.
Enjoy as leftovers as well the next day!