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Slow Cooker Pot Roast

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READY IN:
4hrs 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 4 lbs chuck roast or 4 lbs blade roast, boneless and trimmed of excess fat
  • 2 yellow onions, chopped
  • 8 garlic cloves, smashed with the back of a spoon (or 2 tablespoons minced garlic)
  • 4 large carrots, cut into 2-inch pieces (for Low Carb skip the carrots and add collard greens or spinach)
  • 8 -10 medium russet potatoes, cut into large chunks (you may need to halve them if they are too large) or 1 lb baby potatoes, white (you may need to halve them if they are too large) or 1 lb yukon gold potato (you may need to halve them if they are too large)
  • 2 (12 ounce) bags cauliflower (for Low Carb)
  • 2 stalks celery, cut into 1-inch pieces
  • 14 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 2 teaspoons dried thyme
  • 1 -2 teaspoon vegetable stock powder or 1 -2 teaspoon bouillon, powder
  • 1 teaspoon salt (to taste)
  • 12 teaspoon fresh ground black pepper (to taste)
  • 1 cup reduced-sodium beef broth
  • 2 tablespoons plain flour (optional for thick gravy)
  • 2 tablespoons arrowroot (for Low Carb instead of flour)
  • 2 tablespoons fresh parsley, chopped

Directions

  1. SLOW COOKER:
  2. Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
  3. Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
  4. Cook on high setting for 4-5 hours, or low for 6-8 hours, OR until meat is tender and falling apart, and the vegetables are soft.
  5. Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavour. (We didn't need to add anything to ours. It was perfect.).
  6. Slice beef. Garnish with parsley, drizzle over the gravy and sprinkle with black cracked pepper to serve! ENJOY!
  7. INTANT POT:
  8. Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
  9. Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
  10. Place lid on Instant pot with steam valve closed.
  11. Change Instant Pot setting to 'manual' mode for 80 minutes on 'high' pressure.
  12. When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
  13. OVEN:
  14. Preheat oven to 175°C | 350°F. Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
  15. Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
  16. Bring to a simmer, cover with lid and transfer to the oven. Roast for 3-4 hours, or until meat is starting to falling apart.
  17. Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

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