Slow Cooker Pot Roast with Vegetables
2022-09-21- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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Add to favorites
- Yield: 10
- Servings: 10
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
467.7 -
Carbohydrates
30.6 g -
Cholesterol
68.3 mg -
Fat
23.3 g -
Fiber
4.3 g -
Protein
36.6 g -
Saturated Fat
1.8 g -
Serving Size
1 -
Sodium
262.2 mg -
Sugar
2.8 g -
Unsaturated Fat
0.5 g -
Potassium
1,251.6 mg
Slow cooker pot roast with vegetables. The best-ever pot roast with root vegetables cooked in a slow cooker. Must try it! You may also like Slow Cooker Steak with Vegetable Gravy or Slow Cooker sausages in Beer
Slow Cooker Pot Roast with Vegetables
Ingredients
- 1 large yellow onion onion, peeled and diced
- 1 cup sliced carrots
- 1 rib celery, cut into 1/4-inch-thick slices
- 2 cloves garlic, peeled and finely chopped
- 1 boneless beef chuck roast, tied
- 1 extra-virgin olive oil
- 1 taspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups cubed potatoes
- 3-4 sprigs fresh thyme
- 1 bay leaf
- 1 cup (250 ml) beef broth
- 1/2 cup (125 ml) dry red wine
- 3 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
Method
Step 1
In a slow cooker, combine potatoes, onion, carrots, celery, and garlic.
Step 2
Rub roast all over with 1 teaspoon of olive oil. Season it with salt and freshly ground black pepper. Arrange seasoned meat on the top.
Step 3
Put thyme sprigs and bay leaf into the mixture. In a medium-sized bowl, whisk together beef broth and red wine. Pour mixture over meat. Cover the pot and cook on high for 6 hours.
Step 4
Remove the pot roast from the slow cooker, cover and keep warm.
Step 5
For gravy, pour liquid with vegetable mixture from the slow cooker into the cooking saucepan. Remove and discard thyme sprigs and bay leaf. Bring to a boil.
Step 6
Using a small cup, stir together flour and 2 tablespoons of oil. Stir the flour mixture into liquid in a saucepan. Bring to a boil. Stir for about 1 minute. Slice cooked pot roast. Serve hot.
