pot roast slowcooker (Printable Recipe Version)
Tender beef, onions, and carrots cooked in a rich broth with herbs. Great for kicking back with friends or family.
# Ingredients You’ll Need:
→ For the Sauce
01 -
3 tablespoons butter
02 -
3 tablespoons flour
→ Liquids & Spices
03 -
Kosher salt
04 -
Black pepper
05 -
2 sprigs rosemary
06 -
2 sprigs thyme
07 -
4 cups low-sodium beef broth
08 -
4 tablespoons olive oil
→ Vegetables
09 -
4 garlic cloves, minced
10 -
2 onions, roughly chopped
11 -
6 big carrots, unpeeled and cut in half
→ Meat
12 -
1.5 to 2.3 kg beef chuck roast
# Steps to Make It:
01 -
Slice up the beef roast and top it with the cooked veggies and that tasty sauce. If you want, throw in some mashed potatoes or rice.
02 -
Right after cooking, strain out 2 cups of the cooking liquid and keep it for later. Melt butter in a pan, then stir in flour. Let it cook over low heat for about a minute. Slowly pour in the reserved liquid, keep whisking, let it bubble a bit, and simmer till it thickens up.
03 -
Let everything cook for 8 hours on low or between 5 and 6 hours on high.
04 -
Add rosemary, thyme, and beef broth to the slow cooker.
05 -
Pour left-over olive oil into the pan. Toss in carrots and onions. Let them cook 3–4 minutes so they get a bit brown. Move the veggies and chopped garlic over to the slow cooker.
06 -
Warm up a big, heavy pan or cast iron skillet over medium heat. Put in 2 tablespoons olive oil. Sear the roast on all sides for about 2 minutes each. Take it out and set it in your slow cooker.
07 -
Shake on plenty of salt and pepper all over both sides of your beef roast.
# Extra Information:
01 -
Browning the beef first adds more flavor and makes the final dish taste richer.