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Does the idea of a delicious, home-cooked meal with minimal effort sound too good to be true? Well, my friends, it’s not! Today, we’re diving into the world of slow cooker magic with a classic pot roast recipe that’s bursting with flavor and fall-off-the-bone tender beef. This recipe features all the comforting flavors you know and love: savory roast, perfectly cooked vegetables, and a rich, satisfying gravy (optional, but highly recommended!). Plus, the slow cooker does all the hard work, allowing you to set it and forget it while your kitchen fills with mouthwatering aromas. So, grab your favorite cut of beef, some hearty veggies, and get ready to create a pot roast masterpiece that will have everyone coming back for seconds!
Slow Cooker Pot Roast:
- 4-5lb chuck roast
- onion powder
- 2 cups water
- 2 tsp Better than Bouillon Beef Base
- 1lb baby carrots
- baby potatoes
- 1 onion, chopped
- 3 cloves garlic
- 2 TBSP flour
- salt
- pepper
Season both sides of the pot roast with onion powder, salt and pepper. On the stovetop, heat a pan over med-high heat. Add olive oil to the pan and place the roast in the pan. Sear both sides, about 3-4 minutes each side.
Remove the roast and add to a slow cooker. Return the same pan to the stovetop. Add 2 cups of water and 2 tsp of the Better than Bouillon beef base. Bring to a boil and pour into the slow cooker. Add lid and cook on low for 8-10 hours.
During the last 2-3 hours, add the vegetables and continue to cook. Remove the roast and vegetables from the slow cooker and cover with foil to keep warm.
To make the gravy, pour the broth from the crock pot into a saucepan over medium heat. Spoon a small amount of broth into a bowl and add the flour. Stir together until flour clumps form. Pour the contents of the flour-broth bowl back into the saucepan. Turn the heat to high and boil for 2 minutes. Return to a low simmer and it’s ready! Place the roast onto a serving dish and top with gravy!
Slow Cooker Pot Roast
Description
This Slow Cooker Pot Roast features comfort flavors the whole family will love!
Ingredients
- 4-5lb chuck roast
- onion powder
- 2 cups water
- 2 tsp Better than Bouillon Beef Base
- 1lb baby carrots
- baby potatoes
- 1 onion, chopped
- 3 cloves garlic
- 2 TBSP flour
- salt
- pepper
Instructions
- Season both sides of the pot roast with onion powder, salt and pepper
- On the stovetop, heat a pan over med-high heat
- Add olive oil to the pan and place the roast in the pan
- Sear both sides, about 3-4 minutes each side
- Remove the roast and add to a slow cooker
- Return the same pan to the stovetop
- Add 2 cups of water and 2 tsp of the Better than Bouillon beef base
- Bring to a boil and pour into the slow cooker
- Add lid and cook on low for 8-10 hours
- During the last 2-3 hours, add the vegetables and continue to cook
- Remove the roast and vegetables from the slow cooker and cover with foil to keep warm
To make the gravy:
- Pour the broth from the crock pot into a saucepan over medium heat
- Spoon a small amount of broth into a bowl and add the flour
- Stir together until flour clumps form
- Pour the contents of the flour-broth bowl back into the saucepan
- Turn the heat to high and boil for 2 minutes
- Return to a low simmer and it’s ready
- Place the roast onto a serving dish and top with gravy
