Emilie Meyer
Slow cooker pot roast is a hearty, flavourful meal that is perfect for family dinners. The long cooking time ensures tender meat and vegetables infused with flavour. The key to a good pot roast is a rich, thick gravy, which can be made in a few different ways. This paragraph will explore the steps to make a delicious pot roast with gravy in a slow cooker.
| Characteristics | Values |
|---|---|
| Meat | Chuck roast, blade roast, rump roast |
| Meat weight | 3-4 pounds |
| Meat preparation | Pat dry, rub with seasoning, sear on high heat until browned |
| Vegetables | Carrots, onions, potatoes, celery |
| Other ingredients | Butter, flour, beef broth, tomato paste, balsamic vinegar, red wine, olive oil, garlic, Italian seasoning, rosemary, thyme |
| Cooking time | 8-10 hours on low heat |
| Cooking temperature | Not specified, but can be cooked in an oven at 350 degrees Fahrenheit |
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What You'll Learn
Browning the roast beforehand
To brown the roast, first, pat the roast completely dry. Then, combine seasoning ingredients such as salt, pepper, garlic salt, garlic powder, Italian seasoning, onion powder, and seasoning salt. Massage the mixture onto all sides of the roast.
Next, heat a large skillet over medium-high heat and add olive oil. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes until a brown crust has developed. If the roast is browning too quickly, decrease the heat slightly.
After browning, remove the roast from the heat and set it aside. You can then add the onion to the skillet and cook over medium heat until softened. Alternatively, you can add the onion, carrots, and celery to the skillet and season with more salt and pepper.
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Preparing the vegetables
Once you have chosen your vegetables, it's time to start chopping. For the onions, cut one onion into quarters or smaller pieces, known as petals. For the carrots, you can use regular carrots or baby carrots, depending on your preference. Peel and chop them into large pieces. Be sure to avoid cutting your potatoes or carrots too small, as they may turn to mush during the long cooking time. Aim for a size that is not too large or too small. For the potatoes, it is recommended to use gold or yellow potatoes, as russet potatoes may break down too much during the cooking process. Cut the potatoes into halves or quarters, depending on their size. You will need around 4-6 potatoes.
If you are using garlic, smash or mince 2 cloves to add to the slow cooker. You can also add some fresh herbs like rosemary or thyme for extra flavour.
After all the vegetables are chopped, it's time to add them to the slow cooker. Place the vegetables around the roast, ensuring they are evenly distributed. You can also add some seasoning to the vegetables at this point, such as salt and pepper, or a herb and garlic seasoning blend.
With the vegetables prepared and added to the slow cooker, you are one step closer to enjoying a delicious and tender pot roast with gravy!
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Making the gravy
In a separate saucepan, melt some butter over medium heat. Add an equal amount of flour to the melted butter and whisk together until it forms a paste. You can then start gradually adding the juices from the slow cooker, whisking constantly to avoid lumps. Keep adding liquid until you reach your desired consistency. Continue whisking while the gravy comes to a simmer and thickens.
Some recipes suggest creating a traditional roux with the butter and flour, cooking the mixture until it turns golden. This adds an extra depth of flavour to your gravy. You can also add a cornstarch and water mixture to thicken the gravy further.
If you prefer to make the gravy in the same pot as the roast, you can do so by adding the gravy ingredients to the same pan you used to brown the meat. This will give your gravy even more flavour. You can then transfer the gravy to the slow cooker with the roast and remaining ingredients.
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Cooking the roast
Next, prepare the vegetables that will cook alongside the roast. Onions, carrots, and celery are commonly used, with some recipes calling for garlic and potatoes as well. It is important to cut the vegetables into appropriate sizes; they should not be too large or too small to ensure they cook evenly and do not turn mushy. For carrots, baby carrots are a convenient option, but regular carrots can also be used. If using potatoes, gold or yellow potatoes are recommended over russet potatoes, as they hold up better during the long cooking time.
Once the vegetables are prepared, place the roast in the bottom of the slow cooker, and arrange the vegetables around it. Some recipes suggest placing the roast on a bed of onions or softened onions, while others recommend adding the vegetables to the skillet to absorb the flavours before transferring them to the slow cooker. It is also suggested to add beef broth, tomato paste, red wine, and seasonings such as garlic, Italian seasoning, onion powder, and pepper to the slow cooker for extra flavour.
Cover the slow cooker and cook on low for 8-10 hours, or until the meat is very tender and can be easily shredded. The long cooking time in the slow cooker helps to tenderize the meat, and the low heat ensures that the meat remains moist and flavourful. Once the roast is cooked, remove it from the slow cooker and tent it with foil to rest while you prepare the gravy.
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Serving suggestions
Slow cooker pot roast with gravy is a hearty and flavourful meal that can be served in several ways. This meal is typically served with vegetables such as carrots and potatoes, which are cooked together with the roast in the slow cooker.
To prepare the potatoes, it is recommended to cut them into halves or thirds of equal size. If using small potatoes, they can be left whole. For the carrots, peel and slice them into halves or thirds, and for very thick carrots, slice them in half lengthwise. The vegetables can be arranged around the roast in the slow cooker, with the potatoes at the bottom and the carrots on top.
For a complete meal, mashed potatoes are a popular side dish to serve with the pot roast and gravy. To make mashed potatoes, cook the potatoes separately from the roast and carrots, and mash them with butter and milk until creamy.
To add some freshness to the meal, consider serving it with a green vegetable or salad. Some options include roasted green beans, cheesy baked asparagus, a layered green salad, or sautéed green beans with garlic.
For extra flavour and texture, serve the pot roast with crusty bread or homemade dinner rolls to soak up the gravy. No-knead bread or homemade dinner rolls are perfect for mopping up the extra gravy.
Finally, don't forget to make the most of those delicious gravy drippings! Be sure to use a baster or spoon to remove the drippings from the slow cooker and transfer them to a gravy boat or measuring cup. If you want to reduce the fat content, pour the drippings into a fat separator first, then transfer the gravy into a serving vessel.
With these serving suggestions, your slow cooker pot roast will be a delicious and comforting meal that your family and friends will love.
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Frequently asked questions
A chuck roast or a blade roast is the most common choice for a pot roast. It is not an expensive cut, but it has great marbling which leads to very tender meat.
The gravy starts with a traditional roux of butter and flour. You will also need at least 3 cups of drippings from the pot roast. You can supplement with beef broth or beef stock if you don't have enough drippings.
Melt the butter in a medium pot until sizzling. Stir in the flour and cook for around 30 seconds or until the mixture turns a golden brown. Gradually add the drippings, whisking vigorously and constantly to avoid lumps. Continue stirring until the gravy reaches your desired consistency.
You can add potatoes, carrots, onions, celery, garlic, and seasoning to the slow cooker with the roast.
Cover the slow cooker and cook on low for 8-10 hours, or until the meat is very tender and falls apart easily.
