Nothing makes me feel more like an apron-and-pearl-wearing Suzy Homemaker, a Joy Of Cooking devotee more than the moment I serve a steaming hot, moist pot roast. Making a pot roast is a straightforward procedure, made even easier with the use of a slow-cooker.
With this classic recipe, you can assemble your ingredients in the pot the night before and set it on your slow-cooker in the morning. The slow and low heat will break down that luscious fat in the meat, deepen the flavors of the sauce, inject the potatoes and carrots with broth, and will give you a roast so tender you’ll be able to dig into it with a spoon. It’s simple, sublime, comforting - all the things good food should be.
As with most one-pot recipes, it’s easy to expand and experiment. For example, instead of beef broth, you can add red wine. Try throwing in an onion. Maybe spice it up with some chillies. While this is certainly not the only slow-cooker pot roast recipe you’ll ever need, it’s definitely a foolproof base that you can start with. Here’s how to do it!
You will need:
- 2-3 lb chuck roast
- 1 lb small potatoes
- 7-10 medium sizes carrots, peeled and halved
- 6 cloves garlic
- 1 14oz can chopped tomatoes
- 2 cups beef broth
- 1 tbsp salt
- 2 tbsp Worcestershire sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp dried thyme
Begin by placing the small potatoes, carrots and garlic in a layer at the bottom of the pot. Top with the beef chuck, and add the remaining ingredients over the meat and around the sides.
Set your slow cooker on low for 7-8 hours, or on high for 4-5 hours, turning once halfway through. (If you’re flipping on your slow-cooker before leaving for work in the morning, don’t worry if you can’t rush home to turn your roast. Flipping it over during the last hour is fine, too.) When the meat falls apart with little effort, your pot roast is ready!
When serving, don’t forget to dig out those garlic cloves - they’ll be sweet and soft. Pot roasts re-heat nicely the next day, and after refrigerating you’ll notice that some of the fat will conveniently solidify on top so you can scoop it out. For the health-conscious, you should discard it. For the adventurous, heat it in a pan and fry an egg in it. Chances are, you won’t be disappointed.