The MOST Amazing Slow Cooker Pot Roast

The MOST Amazing Slow Cooker Pot Roast that simmers for hours leaving you with tender pull apart meat, vegetables and a gravy made with no canned soups or packaged sauces that will rock your world! 


slow cooker roast

Yay!  Slow cooker season is here!   Slow cookers are my Fall GO TO and they are PERFECT for roasts !

You all are going to absolutely L-O-V-E this roast!  After simmering in a crockpot all day, the meat simply falls apart and melts in your mouth and the gravy is to DIE for!   I cannot wait to tell you how to make this velvety smooth gravy.

Let’s get started!

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Pot roast is generally made with a tougher piece of meat, such as chuck roast, which requires a slower, longer cooking time.  Roasts are perfect meals for a cold Sunday when you can spend some time in the kitchen or at least home to keep an eye on things as it cooks away.

Seasoning and searing the roast, is an important step for this pot roast and I wouldn’t advice skipping it.  Pan searing the meat seals in the juices and also gives it a great added flavor.  Generously season the roast with the dry rub listed below and sear the meat on all sides in a very hot cast iron skillet.

Ok, on to the gravy.  There are 3 ways you can go about this.

  1. You can leave this roast well enough alone and serve it as is when it’s done cooking.
    The gravy will be much more of a liquid consistency however;
  2. You can scoop out some liquid into a glass measuring cup (about 1/2 cup), add flour to it and combine until it’s smooth, then return it to the slow cooker and let it thicken.  This is best done on high and I would recommend doing this step with about an hour or more left to cook;
  3. Or you can do it the RIGHT way

And here’s how ….

  1. When the roast is done, take it out and place it on a platter.
  2. Lift the pot up (with pot holders, it’s hot!) and STRAIN the liquid into a saucepan.  Turn it on high.
  3. You can return the veggies and meat back to the slow cooker if you want to keep them warm OR you can put the veggies on the platter with the roast.
  4. Combine about 3-4 Tablespoons flour with some milk (or about 1/2 cup hot liquid from the saucepan) until smooth.
  5. Pour it into the saucepan and cook over high heat until the desired consistency.
  6. Strain it once again in a very FINE strainer pushing it down with a wooden spoon, until this glossy gorgeous thick gravy emerges.

TRUST ME ON THIS ~ YOU WILL NOT REGRET IT !

gravy pot roast

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The MOST Amazing Slow Cooker Roast

white plate with slow cooker pot roast, gravy and mashed potatoes

The MOST Amazing Slow Cooker Pot Roast that simmers for hours leaving you with tender pull apart meat, vegetables and a gravy made with no canned soups or packaged sauces that will rock your world!

  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes

Ingredients

  • 3-5 lbs. Chuck Roast (I used 5 lbs, but we like leftovers!)
  • 4-5 Organic Carrots, sliced large
  • 3 Stalks Organic Celery, sliced large
  • 1 Large Organic Onion, sliced in large chunks (I used a white onion)
  • 5 cloves Organic Garlic, minced
  • 5-6 Organic Button Mushrooms, sliced
  • 1/2 cup Dark Guinness Beer
  • 1 cup Organic Beef Broth
  • Flour for coating
  • Olive oil

Dry Rub:

  • 2 Tablespoons Montreal Steak Seasoning
  • 1/2 Tablespoon dried thyme
  • 1/2 Tablespoon dried rosemary

Instructions

  1. Combine the seasonings for the dry rub and set aside.
  2. Cut up all veggies and set aside.
  3. Sprinkle some flour all over the roast.  Next sprinkle about 1/3 of the dry rub on top. Rub it in and repeat on the other side.
  4. Heat up a large cast iron skillet over high heat until the pan is smoking.  Add a little oil and carefully place the roast in the skillet and allow it to sear for approx. 5 minutes on each side. If the roast is very thick, do the sides as well.  Transfer the roast to a slow cooker.
  5. Place the veggies in a bowl and drizzle 1 Tablespoon oil on them and add the remaining dry rub.
  6. Add the veggies to the skillet the roast was seared in and cook them on low/medium for approximately 4 minutes, adding oil if necessary.
  7. Add the garlic and mushrooms, give a good stir.
  8. Carefully add the beer and scrape up any bits that are on the bottom of the pan.
  9. Transfer the veggies to the slow cooker.
  10. Add the beef broth, cover with the lid and cook on low for 6-7 hours or until meat falls apart.

For the Gravy (optional but SO worth it!)

  1. Take the roast out of the slow cooker and place on a large platter
  2. Pour the liquid out INTO A STRAINER into a large saucepan
  3. Put the veggies back into the slow cooker, along with the meat
  4. Combine 3-4 Tablespoons flour with the same amount of milk or hot liquid from the slow cooker. Combine until there are no lumps and add to the liquid in the saucepan over HIGH heat until the gravy thickens. You can always add more flour/milk so start slowly adding as you go until you get the desired thickness. Strain again in a VERY FINE strainer and return to the slow cooker.
  5. This is an extra step but you will NOT regret it!

Notes

All nutrition information is approximate and based on 8 servings:
Calories 567; Fat 36.5 gr; Cholesterol 102 mg; Sodium 203 mg; Carbs 6.3 gr; Fiber 1.0 gr; Sugar .8 gr; Protein 49.2 gr

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