Slow Cooker Pot Roast

I totally slacked off on both blogging and cooking this week. Meh. Just wasn’t in the mood. Whatever. It happens.

Luckily, I did manage to make a meal that is perfect for when you don’t feel like cooking. Bust out the slow cooker, come back in 6 hours and a delicious pot roast will magically be waiting for you. There is really no rhyme or reason to this recipe. You can definitely add more or less of anything, like the carrots or celery or garlic. I hate celery, so I chopped it into bigger pieces so I could easily pick them out and I love garlic so I added about a billion ten minced cloves.

Slow-Cooker Pot Roast

  • 3 pound beef roast
  • kosher salt and freshly ground pepper
  • butter or olive oil
  • 1 large onion, cut into chunks
  • 5 carrots, peeled and cut into chunks
  • 3 celery stalks, chopped
  • 1 small container of mushrooms, roughly chopped
  • 5-10 cloves of garlic, minced
  • 2 bay leaves
  • 2 cups low-sodium broth
  • 2 cups dry red wine
  • 1-2 tablespoons cornstarch
  1. Trim the roast if there is a lot of excess fat. Pat dry and season with kosher salt and black pepper on all sides. Heat olive oil or butter in a in a skillet over medium-high heat, brown the roast on all sides.
  2. Place the roast, onion, celery, carrots, garlic, mushrooms, and bay leaves in the slow cooker. Pour the stock and wine over the roast. Set the slow cooker to low and allow to cook for 6-8 hours. Start checking internal temperature after 6 hours.
  3. Remove the roast and vegetables with a slotted spoon and set aside and tent. Strain the leftover juices in a fine mesh sieve, and skim the fat off the top (or use a gravy separator). Place the juices in a small saucepan. Spoon about 1/2 c of the juices in a small bowl, and whisk in the cornstarch to form a roux.
  4. Pour the roux back in the saucepan and bring the juices to a boil. Reduce to a simmer and stir until juices thicken into a gravy. Taste and adjust seasonings if necessary.
  5. Slice/shred the pot roast. It should kinda just fall apart at this point.
  6. Serve with mashed or roasted potatoes and some of the vegetables from the slow cooker.

3 thoughts on “Slow Cooker Pot Roast

  1. Pingback: Sunday Summary: October 9, 2011 | Clare Cooks!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s