Perfect Family Pot Roast (Slow Cooker)
I could probably eat this Pot Roast once a week and be perfectly happy. Too bad beef is expensive so this isn’t something I could afford to make every week. There’s nothing like putting this together in the crockpot before church and coming home to your house smelling like a delicious pot roast. This meal pairs perfect with these rolls.
PrintPerfect Family Pot Roast (slow cooker)
Tender and delicious Beef with perfectly done veggies drizzled with gravy.
- Prep Time: 15 minutes
- Cook Time: 8 hours inactive, 20 minutes active
- Total Time: 8 hours 35 minutes
- Yield: serves 6-8 1x
Ingredients
Dry Rub-
1 tsp garlic powder
1 tsp salt
1 tsp pepper
Searing the roast-
2 Tablespoons olive oil
2.5–3.5 lb chuck roast
Veggies-
4–5 medium Russet potatoes, cut into large chunks
7–8 large carrots, peeled and cut into 2–3 inch pieces
2 beets, peeled and cut into large pieces (optional, but delicious)
4 cloves of garlic, smashed
2–3 medium onions cut into large chunks
Broth-
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
3 cups beef broth
¼ teaspoon rosemary
¼ teaspoon thyme
3 Tablespoons tomato paste
Gravy-
6 tablespoons of butter
6 tablespoons flour
2–3 cups of roast juices
1 cup of milk
½ teaspoon garlic salt
(Depending on the flavor you are going for you can add some beef bouillon here too.)
Instructions
Dry Rub-
In a small bowl combine the garlic powder, salt, and pepper and mix. Using your fingers, generously season all side of the roast and rub into the meat with the seasoning you just mixed.
Searing-
In a 12-inch pan (cast iron is wonderful for this) add the olive oil and heat over medium heat. Place the meat in the pan and sear all sides of the beef for about 2 minutes. Remove pan from heat and place meat on a plate.
Crockpot-
In a crock pot, place chopped onions and garlic at the bottom. Place meat on top of the onion and garlic pile. Place the rest of the chopped veggies around the roast. (if not enough room around the sides, place on top of roast as well)
Broth-
In the same pan you seared the meat, add beef broth, Worcestershire sauce, balsamic vinegar, rosemary, thyme, and tomato paste. Over medium heat, heat the sauce until everything is incorporated well. Pour over the veggies and meat in the crockpot. Turn on low and cook for 8 hours, or until veggies are cooked and meat is tender.
When roast is finished, remove the meat and veggies to a serving dish and use 2-3 cups of the juices to make a gravy.
Gravy-
In a 12 inch pan, melt butter over medium heat. Add the flour and whisk for 2 minutes until butter and flour start to brown. Add the roast juices and milk and whisk till creamy and the right consistency. Add garlic salt and season to desired taste.
Serve meat and veggies with drizzled gravy on top.
Notes
I’ve tried so many types of beef for roasts and by far the best is a chuck roast.
Don’t skip the searing step. In the past I’ve definitely skipped this step but it for sure makes the final result juicier, more tender, and more flavorful. If you can at all talk yourself into searing the roast before putting in the crockpot, do it! You won’t regret it.
Pot roast is one of my family’s favorite Sunday dinners and this has taken the #1 spot of recipes we’ve tried! The roast was very tender and delicious. I also loved the gravy. It was just creamy and perfect. A big hit all around! We’ll definitely be making it again!