Slow Cooker Pot Roast
A tender slow-cooked pot roast with root vegetables and a rich, savory gravy provides a comforting meal.
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Instructions
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Dry the pot roast, trim excess fat, then season with salt, pepper, and flour.
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Heat oil in a skillet, then brown the pot roast on all sides before removing it.
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Deglaze the skillet with beef stock, scraping browned bits, then set aside.
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Slice onions, potatoes, and carrots, placing them into a 3 1/2-quart or larger slow cooker.
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Place the browned pot roast on top of the vegetables; cut it into pieces if needed to fit comfortably.
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Pour the deglazing liquid over the roast and vegetables, season with more salt and pepper, and add a bay leaf.
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Cover and cook on LOW for 8-10 hours, or on HIGH for 4.5-5.5 hours, until the roast is very tender.
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Remove the roast to a cutting board and the vegetables to a serving platter, keeping them warm.
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Skim fat or strain the slow cooker liquids into a saucepan.
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Bring the liquids to a boil, then reduce to 1-1.5 cups; adjust seasoning to taste.
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Whisk flour with cold water until smooth, then stir this mixture into the reduced liquids and cook until thickened into gravy.
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Slice the pot roast and arrange with the vegetables; drizzle with gravy and serve extra on the side.