When you want an easy dish that’s also special enough for company, a pot roast cooked with savory vegetables is ideal. This recipe uses the slow cooker, so it’s a meal that practically cooks itself. The roast cooks in the slow cooker, along with potatoes, carrots, mushrooms, and other vegetables, making a a complete meal. Put it together in the morning before work, and you can come home to a perfectly cooked meal.
We recommend searing the meat before adding it to the slow cooker because it really adds depth to the flavor. It also seals in the meat’s juices, making it incredibly tender. But if you just don’t have the time or inclination, go ahead and put the roast straight into the slow cooker without browning it. The results will still be delicious.
Slow cooker pot roast with vegetables
6
10 minutes
6 hours
6 hours and 10 minutes
1 boneless chuck roast, about 3 pounds
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 pounds small Yukon Gold potatoes
4 carrots, cut into 3-inch pieces
8 ounces mushrooms, halved or quartered
1 onion quartered
2 garlic cloves, minced
3 teaspoons dried thyme
1 ½ cups beef broth
½ cup red wine (or use an additional ½ cup beef broth)
¼ cup all-purpose flour
Season the meat all over with the salt and pepper.
In a large skillet, heat the oil over medium-high heat. Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes total.
Put the potatoes, carrots, mushrooms, onion and garlic in the slow cooker. Spread them out in an even layer in the bottom of the pot. Place the roast on top.
In a medium bowl, whisk together the broth, wine (if using) and flour. Pour the mixture over the meat and vegetables in the slow cooker. Add the thyme.
Cover the slow cooker, and cook on low for 8-10 hours or on high for 5-6 hours.
To serve, slice the meat, and serve it with the vegetables. Spoon the sauce over the top.
If you want to thicken the sauce, transfer the meat and vegetables to a bowl, and then pour the juices from the slow cooker through a fine-meshed sieve into a saucepan. Bring to a boil, then stir in a cornstarch slurry made from 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water.
