Description
This classic Old Fashioned Pot Roast recipe delivers a melt-in-your-mouth tender beef roast slow-cooked with aromatic spices, garlic, onions, and hearty vegetables like baby potatoes and carrots. Perfect for a comforting Sunday dinner, this slow cooker meal promises rich flavors and a satisfying homestyle touch.
Ingredients
Meat and Seasoning
- 3.5-4 pounds boneless beef chuck roast, cut into 2 pieces
- 1 Tablespoon Morton kosher salt
- 2 Tablespoons brown sugar
- 1 teaspoon black pepper
- 2-3 Tablespoons olive oil
Vegetables
- 1 large onion, sliced
- 10 cloves garlic, minced
- 2 pounds baby yellow potatoes
- 1 pound whole carrots, peeled and cut on a bias into 2-3 inch pieces
Seasonings and Liquids
- 1 Tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon soy sauce
- 2 cups beef broth or beef stock
- 1/4 cup cornstarch
Instructions
- Prepare the spice rub: In a small bowl, combine kosher salt, brown sugar, and black pepper. Rub this mixture evenly over all sides of each piece of the beef chuck roast to season the meat thoroughly.
- Sear the roast: Heat olive oil in a large pot or skillet over medium-high heat. Sear each piece of the roast on all sides until a dark brown crust forms, which locks in flavor. Use tongs to turn the meat carefully. Transfer the seared meat into the slow cooker and reduce the stovetop heat to medium.
- Sauté the onions: Add the sliced onion to the remaining oil and sauté for 2-3 minutes, stirring occasionally, scraping up any browned bits from the pan to enhance flavor. Add the cooked onions into the slow cooker over the roast.
- Add garlic and seasonings: Place minced garlic, Italian seasoning, smoked paprika, Worcestershire sauce, and soy sauce into the slow cooker with the meat and onions. Mix lightly to distribute flavors.
- Prepare the cooking liquid: In a small bowl or liquid measuring cup, whisk together beef broth and cornstarch until smooth and lump-free. Pour this mixture over the contents in the slow cooker, noting that the liquid may not fully cover the top of the roast.
- First slow cook: Cover the slow cooker and cook on LOW setting for 6-7 hours or on HIGH for 3.5-4 hours to tenderize the meat thoroughly.
- Add vegetables: Add baby yellow potatoes and peeled, cut carrots to the slow cooker. Use the back of a spoon to press the vegetables into the broth so they are mostly submerged in the cooking liquid.
- Second slow cook: Cover and continue cooking for an additional 3 hours on LOW or 1.5 hours on HIGH, allowing the vegetables to soften to your preferred tenderness. Refer to notes for softer veggies adjustments.
- Serve: Remove the roast from the slow cooker and shred it into large pieces. Place the shredded meat on a serving platter and spoon pan juices over it. Use a slotted spoon to serve the cooked vegetables alongside.
Notes
- If you prefer softer vegetables, you can add the potatoes and carrots earlier during the cooking process or extend their cooking time by 30 minutes to 1 hour on LOW.
- Make sure to sear the beef properly for the best flavor and texture.
- The spice blend can be adjusted according to taste, for example adding a bit of crushed red pepper for heat.
- Leftover pot roast can be refrigerated for up to 3 days and reheated gently.
