Slow Cooker Pot Roast
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Flavorful, slow-cooked, tender beef, smothered with thick, rich gravy. It doesn’t get any more comfort-food than that! I usually make this recipe with beef chuck roast, but it also works well with rib eye roast. Strangely, the exact same cooking time also applies for larger roasts – I’ve made the same recipe with 2, 3 or 4 pounds of roast, always cooking on low for 8 hours, and regardless of the size of the roast, it turns out perfect. If you do have a larger roast, just use more salt and pepper and sear for a little longer. For more recipes like this, visit HealthyRecipesBlogs.com.
Cook Time:8 hours10 min
Prep Time:10 min
{{#rendered}} {{/rendered}}Total Time:8 hours20 min
Servings: 4
Ingredients:
2 Pounds boneless beef chuck roast
{{#rendered}} {{/rendered}}1 Teaspoon kosher salt
1/4 Teaspoon black pepper
1 Tablespoon olive oil
{{#rendered}} {{/rendered}}1 onion, sliced
2 Tablespoons minced garlic
1 Bunch parsley
{{#rendered}} {{/rendered}}1 Cup beef broth
1/2 Teaspoon kosher salt
1/4 Teaspoon black pepper
{{#rendered}} {{/rendered}}1 Tablespoon all-purpose flour (optional)
Preparation:
Season the roast with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat oil in a heavy skillet over medium-high heat, about 2 minutes. Add the beef and brown on the first side without moving (so that a nice crust would form), about 3 minutes. With tongs, flip to the other side and brown, again without moving, 3 more minutes. You can also briefly brown the edges (I usually do).
{{#rendered}} {{/rendered}}Place the roast in the slow cooker and add the onion, garlic and parsley. Pour the broth on top.
Cover and cook on Low for 8 hours. 20 minutes before roast should be done, heat oven to 200 degrees F and line a baking dish large enough to accommodate the roast with foil.
Place the cooked roast in the prepared baking dish, cover tightly with foil, and place in the warm oven.
{{#rendered}} {{/rendered}}Strain the cooking juices into a stockpot. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Boil over high heat, about 10 minutes, stirring occasionally, until the juices thicken into gravy. Keep an eye on the gravy – when it does thicken, it happens fast and it can easily reduce too much and burn.
Flake the beef with a fork. Distribute evenly among plates lined with mashed cauliflower. Spoon some gravy over each plate and serve.