Sunday Slow-Cooker Pot Roast Dinner Recipe

Slow Cooker Sunday Pot Roast Dinner

A pan-seared chuck roast cooked low and slow with baby red potatoes and sweet carrots in a rich, savory gravy until the meat falls apart. Simple prep, comforting results.

Course:
Entrée

Cuisine:
American

Servings:
8

Ingredients

1 lb. baby red potatoes
1 lb. carrots peeled and cut into 1-inch pieces
5 sprigs thyme
3 lb. chuck roast
2 tsp. kosher salt divided
1 tsp. black pepper
2 T. extra virgin olive oil
1 ½ c. diced yellow onions
3 cloves garlic minced
2 T. balsamic vinegar
2 T. tomato paste
3 T. unsalted butter
3 T. all-purpose flour
1 T. soy sauce
1 ½ c. beef stock
1 tsp. chopped parsley for garnish

Instructions

Place the baby red potatoes, carrots, and thyme in the slow cooker in an even layer.
Pat the chuck roast dry with paper towels. In a small bowl, mix 1 1/2 teaspoons kosher salt with 1 teaspoon black pepper and season the roast evenly on all sides.
Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, sear the roast until a deep golden crust forms, about 4–6 minutes per side. Transfer the seared roast to the slow cooker and keep the pan with the drippings for the next step.
Reduce heat to medium, add the diced onions to the pan, and sauté until they soften and begin to brown, about 2 minutes. Add the minced garlic and cook another 30 seconds, stirring so it doesn’t burn.
Pour in the balsamic vinegar and cook until it reduces and coats the onions, about 1 minute, then stir in the tomato paste and cook for another minute to deepen the flavor. Transfer this onion mixture to the slow cooker around the roast and vegetables.
Return the pan to medium-high heat. Add the butter and let it melt, then whisk in the flour to form a roux and cook for about 30 seconds to remove the raw flour taste.
Slowly pour in the beef stock while whisking vigorously to create a smooth, slightly thickened gravy. Keep the sauce near a simmer so it can thicken—this takes about 1–2 minutes. If needed, raise the heat once the stock is added.
Stir in the soy sauce and the remaining 1/2 teaspoon kosher salt, then taste and adjust seasoning as desired. Pour the finished gravy into the slow cooker over the roast and vegetables.
Cover and cook on HIGH for 4–5 hours or on LOW for 7–8 hours, until the roast is fork-tender and the vegetables are cooked through.
Carefully transfer the roast to a cutting board and slice against the grain. Serve the slices with the potatoes, carrots, and plenty of gravy. Garnish with chopped parsley and enjoy.