This is the best traditionally flavored pot roast I have ever made. The small amount of finely diced carrots and onions almost dissolve into the broth. I used a bone in chuck roast from our CSA share. I’m sure a boneless roast would work just as well with this recipe.
This is an awesome method and I will likely be doing this each time in the future.
Simple Slow Cooker Pot Roast
- 2.5 pound bone-in chuck roast
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1/2 medium onion finely diced, about 1/2 cup
- 2 small carrots finely diced, about 1/2 cup
- 2 cloves garlic minced
- 1 cup beef stock plus additional water if needed
- Season the beef on both sides with salt and pepper. In a large skillet, heat the oil until it is almost smoking. Add the roast and sear on each side until brown, about 4 minutes per side. Place the roast in the bottom of the slow cooker.
- Add the onion and carrot to the oil remaining in the skillet. Saute over medium heat for about 5 minutes. Add the garlic and saute about a minute longer, just until fragrant. Pour 1 cup of broth into the saute pan and scrape up any bits that might be stuck to the pan. Pour the stock and the vegetables over the top of the roast in the crockpot.
- Only if necessary, add more water, so that the water will be at least halfway of the side of the roast. (I did not need any additional liquid.)
- Cover and cook on low for 6 hours or on high for 4 hours. I cooked mine for about 4 1/2 hours on high and it was absolutely falling apart. I then turned the crockpot to warm for another hour or so to wait until we were ready to eat.
- When ready to eat, remove the bones and the roast from the crockpot. With an immersion blender, puree the liquid remaining in the crockpot to use for gravy. (You could also do this in a blender.) I only had about a cup or so of liquid, but was able to easily puree it by tipping the crockpot slightly to the side. Season the gravy with salt as needed. Enjoy!