Slow Cooker Recipes: Pot Roast
Just as I was skeptical of the Slow Cooker Beef Stew recipe that did not require me to brown the stew cubes, I was highly skeptical of this slow-cooker pot roast recipe that did not require me to brow the chuck roast and called for very little liquid.Â Adding to my skepticism was the fact that the only seasoning was salt, pepper, and 2 tablespoons of Worcestershire sauce.
Well, I guess those folks at Everyday Food know a bit more about slow cooking than I do!Â The pot roast was incredibly tender, the carrots and onions were infused with flavor, and there was a ton of “jus”.
Just a few comments…
As an added time save you can use baby carrots — no peeling needed!
Be sure to trim the roast of excess fat — the sauce will be better!
I cooked the pot roast on low for 11 hours because my piece of meat (from our half-steer) was closer to 4 pounds than the 3 pounds in the recipe.
Lastly, I might add an additional tablespoon of Worcestershire sauce next time for some added oomph!Â But the recipe was (somewhat surprisingly) delicious as written!
Slow-Cooker Pot Roast
- 1 tablespoon cornstarch
- 8 medium carrots, cut into thirds
- 2 medium onions, each cut into 8 wedges
- Coarse salt and ground pepper
- 1 beef chuck roast (3 pounds), trimmed of excess fat
- 2 tablespoons Worcestershire sauce
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.