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Slow Cooker Pot Roast

Winter is coming. Mittens, warm sweaters, soft snowflakes, roaring fires…and slow cooker pot roast. This dish screams winter to me with its onion flavored gravy, carrots and tender meat.

Who doesn’t love an easy slow cooker meal that tastes great? This one is a favorite of mine and, as always, it’s easy.

First, in a large Ziploc bag, combine the flour and salt. Add in the chuck beef and shake to evenly cover.

In a large saucepan, heat 2 tbsp of olive oil. Brown the meat on all sides.

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Place the browned beef in your slow cooker. Add the carrots, potatoes and onions on top. Pour in the beef broth, cover and cook on low for 7 hours.

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Remove the beef and vegetables. Transfer the gravy to a saucepan and heat on medium. Mix together the cornstarch with 4 tbsp of water. Add in a stream to the hot gravy while whisking to prevent lumps. The gravy will thicken. Serve with the meal.

Enjoy!

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Slow Cooker Pot Roast

Ingredients
  • 1 cup flour
  • 1 tsp salt
  • 3 lbs chuck beef
  • 2 tbsp olive oil
  • 3 cups beef broth
  • 1 1/2 lbs red potatoes halved
  • 6 carrots halved
  • 2 yellow onions quartered
  • 4 tbsp cornstarch
Instructions
  1. In a large ziplock bag mix the flour and salt.

  2. Add beef into the bag and shake to coat evenly.

  3. In a large skillet, heat olive oil.


  4. Add beef to skillet and brown on all sides. Transfer to the slow cooker.

  5. Place potatoes, carrots and onions on top of the beef.


  6. Pour beef stock into the slow cooker pot.

  7. Cover and cook on low for 7 hours.

  8. Remove beef and vegetables from the slow cooker. Set aside in a warm place.

  9. Pour the gravy into a saucepan and heat on medium heat.

  10. Mix the cornstarch with 4 tbsp. water to form a slurry.

  11. While whisking, add the cornstarch slurry in a stream into the gravy. Keep whisking to prevent lumps. Heat until thickened.

  12. Serve gravy with the beef and vegetables. Enjoy!