Slow Cooker Beef Pot Roast with Vegetables
- Yield : 4-6
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 9:00 h
- Ready In : 9:10 h
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- 3 pounds (1440 g) chuck roast
- extra virgin olive oil
- 1 pound (480 g) carrots,peeled and cut into large chunks
- 2 pounds (960 g) yellow potatoes,peeled and cut into large chunks
- 1 large yellow onion,peeled and cut into large chunks
- 2 stalks celery,cut into large chunks
- 1 cup (250 ml) beef broth
- 1 tablespoon cornstarch
- 2 tablespoons steak seasoning
- 1 tablespoon kosher salt
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
In a small mixing bowl,combine steak seasoning,kosher salt,dried thyme and rosemary. Stir and set aside.
Brush both sides of beef with olive oil. Sprinkle on a third of the seasoning mix onto each side. Transfer meat to large nonstick skillet. Sear both sides over medium-high heat. Transfer seared meat to slow cooker.
In a large bowl,combine all vegetables. Drizzle with olive oil,to coat vegetables. Sprinkle with remaining seasoning mix. Add seasoned vegetables to the same skillet and saute for 5 minutes,stirring occasionally. Transfer vegetables to the top of beef.
Pour over the beef broth. Cover slow cooker and cook on low-heat setting for 9 hours.
With a turkey baster,retrieve cooking liquid from the slow cooker. Transfer cooking liquid to a small sauce pan and simmer over medium heat on the stove. Remove from the heat.
In a small mixing bowl,combine cornstarch and a little water. Whisk well. Blend,whisking,into the pan liquid. Return to the heat and simmer until thickened.
Transfer slow cooker pot roast with vegetables to a large serving platter. Pour the gravy over and serve immediately.