Slow Cooker Pot Roast – Cafe Delites

Slow Cooker Pot Roast – Cafe Delites

Pot Roast in a rich garlic balsamic gravy is perfect for an easy weekday or weekend dinner. Slow Cooker, Instant Pot and Oven methods included!

Fall apart, tender roast beef slow cooked and smothered in a delicious gravy with potatoes and carrots. A warm and hearty dinner recipe… this Pot Roast is a perfect weeknight or weekend meal you can prepare with minimum effort.

A reader favourite now on video!

Crock Pot Roast

I LOVE slow cooked meals but I never stick to one method. Depending on where I need to be while dinner is cooking, I’ll either use the slow cooker, instant pot (for a faster dinner option), or the oven if I’m home all day with the kids.

A complete meal with no sides needed.

What Is Pot Roast?

Pot roast is a big, tough beef cut (usually a cheap cut perfect for slow cooking), seared, covered and cooked slow with herbs and veggies in a flavourful broth until fall apart tender.

Pot Roast is perfect for an easy weekday or weekend dinner! Minimal work and maximum taste happens underneath that lid! | cafedelites.com

How To Make Pot Roast

There are three main steps to the most perfect Pot Roast, whichever option you choose:

  • Sear your roast first. Many people add their beef into slow cook raw. While there’s no hard and fast rule about this, the flavour you get when searing your meat first is incredible and adds amazing flavour to your sauce.
  • Add the rest of your ingredients in and COOK AWAY. Don’t be tempted to add too much stock or broth into your mixture. Remember, the meat will release enough of its own juices.
  • You can add in different root veggies such as pumpkin, sweet potatoes or parsnips.
  • If you have yukon gold potatoes, you will love the buttery texture in this. Or you can use Russets if you prefer.
  • Try it with different herbs, like Rosemary, Oregano or Tarragon.
  • Serve your roast with the rich gravy included while cooking.

Pot Roast is perfect for an easy weekday or weekend dinner! Minimal work and maximum taste happens underneath that lid! | cafedelites.com

Best Beef Cut

Tough cuts with lots of connective tissue that would be like chewing shoe leather if you cooked it quickly in a pan are the perfect cuts to use.

Chuck: Chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm.
Brisket: Brisket comes from the well-exercised breast section of the cow, and this means it has a lot of connective tissue.
Round: Rump roast or bottom round.

Slow cooking these cuts breaks the collagen down, tenderising the meat. The beef releases its juices into the broth, providing your roast with incredible flavour. Adding flour or cornstarch turns that liquid gold into a delicious, thick gravy.

MORE SLOW COOKED RECIPES:

Beef Bourguignon (Julia Child Recipe)
Slow Cooker Creamy Tortellini Soup
Slow Cooker Barbecue Ribs

Watch us make Pot Roast right here!



Slow Cooked Balsamic Pot Roast is perfect for an easy weekday or weekend dinner! Minimal work and maximum taste happens underneath that slow cooker lid! | cafedelites.com

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Slow Cooker Pot Roast

Slow Cooker Pot Roast is perfect for an easy weekday or weekend dinner, WITH THREE DIFFERENT COOKING METHODS! Minimal work and maximum taste!

Course:

Dinner

Cuisine:

American

Keyword:

Pot Roast

Servings: 10 serves

Calories: 398 kcal

Author: Karina

Ingredients

  • 1
    tablespoon
    olive oil
  • 4
    pounds
    (2 kg) chuck roast or blade roast,
    boneless and trimmed of excess fat
  • 2
    yellow onions
    chopped
  • 8
    cloves
    garlic
    smashed with the back of a spoon (or 2 tablespoons minced garlic)
  • 1
    pound
    (500 grams) baby potatoes, white or Yukon gold,
    (you may need to halve them if they are too large)
  • 4
    large carrots,
    cut into 2-inch pieces
  • 2
    stalks celery,
    cut into 1-inch pieces
  • 1/4
    cup
    balsamic vinegar
  • 2
    tablespoons
    Dijon mustard
  • 1
    tablespoon
    brown sugar
  • 2
    teaspoons
    dried thyme
  • 1-2
    teaspoons
    vegetable stock powder
    or bullion powder
  • 1
    teaspoon
    salt,
    or to taste
  • 1/2
    teaspoon
    freshly ground black pepper,
    or to taste
  • 1
    cup
    reduced-sodium beef broth
  • 2
    tablespoons
    plain flour
    (optional — for a thick gravy)
  • 2
    tablespoons
    fresh chopped parsley,
    to serve

Instructions

SLOW COOKER:

  1. 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.

  2. 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). 

  3. 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.

  4. 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.)

  5. Slice beef. Garnish with parsley, drizzle over the gravy and sprinkle with black cracked pepper to serve! ENJOY!

INTANT POT:

  1. 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).

  2. 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). 

    Place lid on Instant pot with steam valve closed.

  3. Change Instant Pot setting to ‘manual’ mode for 80 minutes on ‘high’ pressure.

  4. 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.

OVEN:

  1. 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).

  2. 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).

  3. 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. 

  4. 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.

Nutrition Facts

Slow Cooker Pot Roast

Amount Per Serving

Calories 398
Calories from Fat 189

% Daily Value*

Total Fat 21g
32%

Saturated Fat 8g
40%

Cholesterol 125mg
42%

Sodium 584mg
24%

Potassium 962mg
27%

Total Carbohydrates 14g
5%

Dietary Fiber 2g
8%

Sugars 4g

Protein 36g
72%

Vitamin A
84.2%

Vitamin C
17.2%

Calcium
6.7%

Iron
26.2%

* Percent Daily Values are based on a 2000 calorie diet.



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