Slow Cooker Pot Roast

Slow Cooker Pot Roast is the perfect way to get filling delicious food to the table. The meat is fork tender and full of natural flavors. The gravy is juicy, tender and ever so savory. The vegetables are stewed to perfection and full of cooked in rich juices. Gravy lovers, like me, will enjoy wiping the plate clean with a fresh made roll. My growing family requires a filling meal that makes enough for leftovers just to see up with the hunger demand. This recipe fed my family of five and had enough for leftovers the next day. Serve with cornbread, French-bread or your favorite dinner roll.

Watch the video and follow the instructions below to enjoy the convenience of a well prepared meal that requires very little interaction while it transforms into a family feast. This recipe is just one example of why everyone should have a slow cooker in their home. The slow cooker is a great way to plan ahead and have a wonderful meal ready to serve. Prepare ahead of time, refrigerate and then reheat with ease. Like and share this or any of the recipes you find interesting form my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all my latest eatfoodlicious publications. My family absolutely loved this recipe and I hope your does too.

Pat the beef dry with a papper towel. Season with salt and pepper on both sides of the meat.

Heat the skillet/pan to medium high. Add 2 tbsp of olive oil and wait for 3-4 minutes.

Sear the roast chunk for 4-5 minutes per-side or until brown. Then transfer the roast into the slow cooker.

Add onion, garlic to the skillet/pan (add oil if needed). Sauté for 2-3 minutes or until fragrant.

Then place the onion & garlic on top of the roast.

Add broth, Worcestershire sauce, potatoes, carrots, bay leaves, rosemary, and thyme to the slow cooker.

Slow cook on low for 9-10 hours or until fork tender. Slow cook on high for 5 hours or until tender. Note: for a 3 lbs roast, slow cook on low for 8 hours or until fork tender.

Transfer the vegetables & roast to a bowl/plate. Cover with saran wrap until ready to serve.

Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Place a mesh/strainer on top of a bowl.

Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

Pour the gravy through the strainer.

Season with salt to taste.

Serve with dinner rolls, rice, pasta or salad. Enjoy!

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Slow Cooker Pot Roast

No ratings yet
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Main Course
Cuisine American
Servings 8
Calories

Equipment

  • Slow Cooker

Ingredients
  

  • 4 lbs beef chuck roast
  • 2 cups unsalted or low-sodium beef broth/stock
  • 1 tbsp Worcestershire sauce
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 2 lbs yukon gold potatoes peeled & cut into quarters
  • 1 lb carrots peeled & cut into 2" long
  • 4 garlic cloves minced
  • 1 onion chopped
  • 3 bay leaves
  • 4 sprigs fresh thyme or 1 tsp dried thyme
  • 2 sprigs fresh rosemary or 1 tsp dried rosemary

Cornstarch Mixture

  • 3 tbsp cold water
  • 2 tbsp cornstarch

Instructions
 

  • Pat the beef dry with a papper towel. Season with salt and pepper on both sides of the meat. Heat the skillet/pan to medium high. Add 2 tbsp of olive oil and wait for 3-4 minutes. Sear the roast chunk for 4-5 minutes per-side or until brown. Then transfer the roast into the slow cooker.
  • Add onion, garlic to the skillet/pan (add oil if needed). Sauté for 2-3 minutes or until fragrant. Then place the onion & garlic on top of the roast.
  • Add broth, Worcestershire sauce, potatoes, carrots, bay leaves, rosemary, and thyme to the slow cooker.
  • Slow cook on low for 9-10 hours or until fork tender. Slow cook on high for 5 hours or until tender. Note: for a 3 lbs roast, slow cook on low for 8 hours or until fork tender.
  • Transfer the vegetables & roast to a bowl/plate. Cover with saran wrap until ready to serve.

Gravy

  • In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved.
  • Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Place a mesh/strainer on top of a bowl. Pour the gravy through the strainer. Season with salt to taste.
    Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

Serve with dinner rolls, rice, pasta or salad. Enjoy!

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    Slow Cooker Mongolian Beef

    Tender succulent Mongolian Beef is a perfectly simple dish to make using your slow cooker. The meat is very soft as it bursts with subtle flavors at each bite. Once you try this you will know why homecoming is often much better than eating out. The style of Mongolian Beef from most restaurants carry a healthy and almost over bearing salty flavor from using way too much soy sauce. This recipe provides a natural flavor of the beef that is gently enhanced by the green onions and other additives.  Serve this fresh from the slow cooker and with your favorite rice. My family loved this and I am sure yours will too.

    Watch the video and follow the simple instructions below to have the naturally developed flavors of Mongolian Beef on your table ready to eat. Like and share this or any of my recipes that you may find interesting from the growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all of my latest publications. Slow Cooker Mongolian Beef provides a gorgeous natural flavor profile that is both succulent and delicious.

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    Clean and trim fat from the steak. Slice the steak against the grain.

    Place the steak in a bowl. Add cornstarch & baking soda.

    Mix well.

    In the slow cooker: add soy sauce, dark soy sauce, brown sugar, shaoxing wine, oil, garlic and mix.

    Add beef

    Mix until uniformly coated.

    Slow cook on high for 2 ½ – 3 hours (cook on low for 4-5 hours) or until the meat is tender. 

    Remove the lid and mix the beef until well coated with the sauce. Add green onions then mix again. Cover with the lid for 3 minutes or until the green onions have slightly wilted. 

    Garnish with sesame seeds. Serve with rice or vegetables. Enjoy!

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    Slow Cooker Mongolian Beef

    Slow Cooker Mongolian Beef provides a gorgeous natural flavor profile that is both succulent and delicious. 
    No ratings yet
    Prep Time 10 mins
    Cook Time 4 hrs
    Total Time 5 hrs 10 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 6
    Calories

    Equipment

    • Slow Cooker

    Ingredients
      

    • 1 ½ lbs flank steak
    • 2 tsp cornstarch
    • 2 tsp baking soda
    • 1 cup green onions cut into 1" long

    Sauce

    • 6 tbsp soy sauce
    • 3 tbsp shaoxing wine or dry sherry
    • 3 tbsp brown sugar
    • 1 tbsp vegetable or canola oil 
    • 1 tsp dark soy sauce
    • 4 garlic cloves minced

    Instructions
     

    • Clean and trim fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add cornstarch, baking soda and mix well.
    • In the slow cooker: add soy sauce, dark soy sauce, brown sugar, shaoxing wine, oil, garlic and mix. Add beef and mix until uniformly coated.
    • Slow cook on high for 2 ½ – 3 hours (cook on low for 5-6 hours) or until the meat is tender.
    • Remove the lid and mix the beef until well coated with the sauce. Add green onions then mix again. Cover with the lid for 3 minutes or until the green onions have slightly wilted. Season with salt if needed.

    Garnish with sesame seeds. Serve with rice or vegetables. Enjoy!

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      Slow Cooker Corned Beef with Cabbage

      Slow Cooker Corned Beef is delicious and tender, my family loved it and yours will too. Your heart will beat like a fantastic drum to the rhythm of balanced aromas inviting you to the serving table as your eyes drink in the gentle whispers of this simple to make savory Corned Beef recipe. The serving trey is reminiscent of a rural cottage style main entree decorated with lovely earthen potatoes and carrots as large hunks of fresh glistening cabbage vent moisture into the air, inviting your fork to cut through their supple layers. Your families eyes will shine with anticipation as the Corned beef serving latter takes its natural place at the center of the dinner table with promises of soft, tender textures that tantalize the senses with the juicy meat. Dip this lovely corned beef in the provided sauce and you will find yourself elevated to a zen like relaxed pulsation of taste filled satisfaction.  This dish serves well with my Irish Bread recipe or a nice fresh slice of your local French bread. My family would not stop until the food was all gone and then unabashedly asked when I was going to make it again. So as a true cook that enjoys an empty serving trey; this dish is in my slow cooker right now so my family can have sandwiches or balanced meals as they please. 

      Watch this video and follow the detailed instructions below to put a hearty satisfying rustic dish on the dinner table today. Like and share this or any of my recipes you find interesting from the growing catalog of tasty menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The meat from this recipe is so tender you can cut it with a fork. The potatoes and carrots are full of broth and herbal notes and the cabbage is so juicy your mouth will water with each bite. Leave a comment and let me know if you enjoyed this recipe or if you have any questions, as I love to talk about food. Have a safe rest of your week and see you again soon!

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      Place corned beef in the cooker. Add water, spice seasoning (that came with the corned beef), onion, garlic, potatoes, carrots & bay leaves. Place lid on.

      Slow cook on for 4 hours on high or for 8 hours on low.

      Meanwhile, remove the cabbage core/stem and cut into 4 wedges. Discarded the core. After the time is up, add cabbage to the cooker (try to submerge in the water). Cover with lid.

      Cook on high for 1 hour or low for 2 hours or until the cabbage & beef become fork tender.

      In a small bowl, combine all the sauce ingredients together and mix.

      Season with salt & pepper to taste. Set aside until ready to serve.

      Serve & Enjoy!

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      Slow Cooker Corned Beef with Cabbage

      Savory Corned Beef so tender you can cut it with a fork.
      No ratings yet
      Prep Time 5 mins
      Cook Time 5 hrs
      Total Time 5 hrs 5 mins
      Course Main Course
      Cuisine Irish
      Servings 6
      Calories

      Equipment

      • Slow Cooker

      Ingredients
        

      • 3 ½ – 4 lbs corned beef brisket with spice packet
      • 4 cups water
      • 1 cabbage
      • 5 small yukon gold potatoes
      • 5 medium size carrots
      • 1 onion
      • 4 garlic cloves
      • 3 bay leaves

      Creamy Horseradish Sauce

      • ½ cup sour cream
      • 2 tbsp prepared horseradish +/- adjust to your liking
      • 2 tsp dijon mustard
      • ½ tsp Worcestershire sauce
      • salt & pepper to taste

      Instructions
       

      • Clean, rinse and pat the corned beef dry with papper towel. Set aside. Remove the onion's outer dry layer and then cut into quarters. Clean and then cut the potatoes in half. Chop the carrots top and tips off then peel and slice in half. 
      • Place corned beef in the cooker. Add water, spice seasoning (that came with the corned beef), onion, garlic, potatoes, carrots & bay leaves. Place lid on.
      • Slow cook on for 4 hours on high or for 8 hours on low.
      • Meanwhile, remove the cabbage core/stem and cut into 4 wedges. Discarded the core. After the time is up, add cabbage to the cooker (try to submerge in the water). Cover with lid. Cook on high for 1 hour or low for 2 hours or until the cabbage & beef become fork tender.

      Creamy Horseradish Sauce

      • In a small bowl, combine all the sauce ingredients together and mix. Season with salt & pepper to taste. Set aside until ready to serve.

      Serve & Enjoy!

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        Slow Cooker White Chicken Chili

        White Chicken Chili is a splendidly rich soup with delicious filling creamy ingredients, that is both hearty and effortless to make. We enjoy our chili around my house. This recipe provides a nice inspirational twist to a well known main course and is a perfect soup for cold days or wintery nights. Start this dish in the morning or better yet the day before to have a well flavored soothing belly full of something good to eat. I prefer long cook times for chili to unlock all those subtle flavor notes and create new ones through natural marination, my family absolutely loves this and your will too. This is one of my go to dishes for putting the teenagers to work in the kitchen to learn to feed themselves. A beginner cook can open up a world of possibilities with little effort through the magic of a slow cooker. The slow cooker sends good old fashioned aromas throughout the home and this recipe generates a mouth watering perfume that is only surpassed by the taste. Cooking something everyone loves to eat makes your hearts will swell with the pride of a good cook and it is a worthy satisfaction to watch the young ones step into that role. 

        Don’t skimp out on the presentation of your dish when making this at home. Take a look at the photos to see some suggestions that send visual invitations for a wanted first bite. Watch the video and follow the simple instructions below to have a hot bowl of comforting satisfaction at the ready. Like and share this or any of my recipes you find interesting from the growing catalog of eatfoodlicious meal suggestions. Don’t forget to hit the subscribe button to stay up to date with my latest publications. Leave a comment and let me know if you or your family enjoyed this creamy white chicken chili.  The convenance of the slow cooker and the flavor of this recipe create a user friendly budget meal that will fill the hunger within.  Best served hot, this broth infused white chili is so good it will require careful slurping for those greedy appetites and will not last long once the feeding frenzy starts.  May your next food adventure be one that is shared with those you love and with a taste that inspires the art of true living.

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        Ingredients

        Place the chicken breast in the slow cooker then add paprika, cumin, salt, pepper, chili, and salsa verde.

        Mix well. Add corn, onion, jalapeños, garlic, beans, and broth. Stir well.

        Cook on low for 6-7 hours or high for 3-4 hours.

        Remove the chicken from the slow cooker. Add cream cheese and heavy whipping cream.

        Shred the chicken, then return the meat to the cooker.

        Add cilantro, mix everything together and place the lid on.

        Cook on high for 15 minutes.

        Season with salt and pepper to taste.

        Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños and/or sliced avocados.

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