Slow Cooker Potato-Onion Pot Roast
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 12:00 h
- Ready In: 12:10 h
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This information is per serving.
Saturated Fat1.8 g
Trans Fat2.5 g
Unsaturated Fat0.5 g
Slow cooker potato-onion pot roast. This recipe for potato-onion pot roast is a slow cooker, weekday dinner classic. It’s a simple and satisfying recipe that can be made in advance and shared with loved ones.
What are the benefits of using a slow cooker for cooking?
A slow cooker is a cooking appliance that cooks food with low heat. It is used to cook tough cuts of meat, such as beef brisket or chuck roast. It also works well for cooking soups and stews, while beans can be cooked in a slow cooker overnight.
Slow cookers are especially convenient for people who lead busy lives and don’t have the time to spend in the kitchen. They are also useful for people who want to avoid heating up the kitchen on hot summer days. Slow cookers are also very affordable, costing between $30-$50 dollars depending on size and brand.
The benefits of using a slow cooker include saving time, energy, money, and water!
How do you store and reheat leftovers from potato onion pot roast?
Potatoes can be stored in the refrigerator for up to two weeks. Leftover potatoes should be stored in an airtight container and placed in the fridge.
Potatoes can also be frozen for up to three months. Defrost them before reheating or cooking.
The best way to reheat potatoes is by microwaving them for a few minutes or by tossing them into a pot of boiling water and letting them cook for about 10 minutes.
Leftovers from potato onion pot roast can be stored in the fridge for up to two weeks, frozen for three months, and reheated by microwaving or boiling it depending on personal preference.
Slow Cooker Potato-Onion pot Roast
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- 3 pounds (1.44 kg) boneless beef chuck pot roast, fat trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 cups sliced fresh mushrooms
- 2 large yeloow onions, peeled, halved, and sliced
- 10 oz (300 ml) condensed beef consome
- 1/2 cup (125 ml) dry red wine
- 4 cloves garlic, peeled and minced
- 1 teaspoon dried thyme, crushed
- 2 tablespoon cornstarch
- 2 tablespoons cold water
- 2 cups hot mashed potatoes
Sprinkle fat-trimmed beef with salt and black pepper.
In a large nonstick skillet, cook meat over medium-high heat until brown on all sides. Drain off fat.
In a slow cooker, combine mushrooms and onions. Mix well. Add cooked beef. Stir well.
In a medium mixing bowl, combine beef consomme, dry red wine, garlic, and crushed thyme. Mix well. Pour over the mixture in a slow cooker.
Cover slow cooker and cook on low-heat setting for 10-12 hours. Turn off the slow cooker. Transfer cooked beef to a serving platter. Cover with aluminum foil and keep warm
Transfer cooked vegetable mixture from slow cooker to medium saucepan.
In a small mixing bowl, combine cornstarch and water. Mix until cornstarch is completely dissolved. Stir cornstarch mixture into vegetables.
Cover saucepan and cook over medium heat, stirring, until thickened and bubbly. Cook, stirring, for a further 2 minutes.
Remove the saucepan from the heat. Pour sauce over the cooked meat. Serve with mashed potatoes.