Mohamed Shili Pioneer Woman Slow Cooker Pot Roast is made with boneless chuck roast, olive oil, tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, garlic, yellow onions, baby yellow potatoes, and carrots.
This best and easy Slow Cooker Pot Roast recipe creates a healthy dinner complete with its own rich gravy. It takes about 6 to 8 hours to prepare and can serve up to 8-10 people, making it one of the easiest recipes to follow.
Pioneer Woman Slow Cooker Pot Roast Ingredients
- 1 whole (4 to 5 lbs) boneless chuck roast
- 5 teaspoons kosher salt, divided
- 2 1/2 teaspoons black pepper, divided
- 4 tablespoons olive oil, divided
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- 6 sprigs thyme
- 3 sprigs rosemary
- 6 cloves garlic, minced
- 1 large yellow onion, peeled and cut into 1-inch wedges
- 1 lb baby yellow potatoes, halved if large
- 3 large carrots, peeled and cut into 1-inch pieces
How To Make Pioneer Woman Slow Cooker Pot Roast
- Prepare the Roast: Start by seasoning the chuck roast evenly with 4 teaspoons of the salt and 2 teaspoons of the pepper. This ensures a well-flavored base for your pot roast.
- Sear the Meat: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the seasoned roast and sear it until all sides are nicely browned, about 12 to 16 minutes in total. Transfer the browned roast to a 6 1/2-quart slow cooker.
- Make the Sauce: Lower the heat to medium-low and add the tomato paste to the skillet. Cook, stirring constantly, for about 30 seconds to 1 minute until the paste darkens slightly. Then add the beef broth, scraping the bottom of the skillet to loosen any browned bits. Cook for another minute until well mixed. Pour this mixture over the roast in the slow cooker. Stir in the Worcestershire sauce, thyme, rosemary, and minced garlic.
- Add Vegetables: In a large bowl, toss the onion, potatoes, and carrots with the remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Arrange these vegetables around and on top of the roast in the slow cooker.
- Cook and Serve: Cover the slow cooker and set to cook on high for 6 to 8 hours or on low for 8 to 10 hours. The roast should be tender enough to be easily pierced with a fork. Before serving, remove the thyme and rosemary sprigs. Serve the pot roast and vegetables hot, drizzled with the flavorful cooking sauce.
Recipe Tips
- Cook the Meat in a Pan First: Before you put the meat in the slow cooker, cook it in a pan until it’s brown. This makes the meat taste very good and makes the pan easy to clean.
- Leave the Meat Alone in the Cooker: Don’t turn the meat over in the slow cooker. It cooks well without touching it.
- Use the Right Meat: Chuck roast is the best meat for this recipe. It’s not expensive and it tastes great after cooking for a long time.
- Put Vegetables in the Cooker: Add big pieces of vegetables like carrots and potatoes around the meat. They will taste better because they pick up the meat’s flavor.
- Do Something New with Leftover Meat: You can make many dishes with the meat that’s left. Make pasta, tacos, or sandwiches. Use the juice left in the cooker as a sauce for sandwiches or to make gravy.
What Can I Do If My Pot Roast Is Too Watery After Cooking?
If the sauce is too thin for your liking, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and stirring it into the slow cooker. Let it cook on high for an additional 15-20 minutes, or until the sauce thickens.
What To Serve With Slow Cooker Pot Roast
Slow Cooker Pot Roast goes well with mashed potatoes, green beans, cornbread, and a salad. You can also serve it with rice, spinach, Brussels sprouts, and carrots for a tasty full meal.
How To Store Leftovers
- Keep in Fridge: Let the Pioneer Woman Slow Cooker Pot Roast cool down completely. Then, cover it or put it in a tight container. Keep it in the fridge for 3-4 days.
- Keep in Freezer: To keep it longer, wrap the pot roast well with foil and put it in a bag or container that’s safe for the freezer. It can stay frozen for up to 2 months. Thaw it in the fridge overnight before you reheat it.
How To Reheat Leftover Pot Roast
- Oven Method: Warm the oven to 350°F (175°C). Put the leftover roast in a dish and cover it with foil. Heat it for 15-20 minutes until it’s hot inside.
- Microwave Method: Put the roast in a microwave-safe dish and cover it. Make sure to leave a small opening for steam. Heat it on high for 2-3 minutes, stirring in the middle to warm it up evenly.
- Air Fryer Method: Heat the air fryer to 350°F (175°C). Put the roast in the basket and heat it for 3-5 minutes until it’s warm.
Pioneer Woman Slow Cooker Pot Roast Nutrition Facts
Serving Size: 1of 10 servings.
- Calories: 303
- Fat: 19 g
- Saturated Fat: 6 g
- Trans Fat: 1 g
- Cholesterol: 63 mg
- Sodium: 498 mg
- Carbohydrates: 12 g
- Fiber: 3 g
- Sugar: 3 g
- Protein: 20 g
Try More Pioneer Woman Recipes:
- Pioneer Woman Slow Cooker Sticky Ribs
- Pioneer Woman Slow Cooker Glazed Ribs
- Pioneer Woman Slow Cooker French Dip
- Pioneer Woman Slow Cooker Beef Fajitas
- Pioneer Woman Slow Cooker Brisket
Pioneer Woman Slow Cooker Pot Roast
Description
Pioneer Woman Slow Cooker Pot Roast is made with boneless chuck roast, olive oil, tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, garlic, yellow onions, baby yellow potatoes, and carrots.
This best and easy Slow Cooker Pot Roast recipe creates a healthy dinner complete with its own rich gravy. It takes about 6 to 8 hours to prepare and can serve up to 8-10 people, making it one of the easiest recipes to follow.
Ingredients
Instructions
- Prepare the Roast: Start by seasoning the chuck roast evenly with 4 teaspoons of the salt and 2 teaspoons of the pepper. This ensures a well-flavored base for your pot roast.
- Sear the Meat: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the seasoned roast and sear it until all sides are nicely browned, about 12 to 16 minutes in total. Transfer the browned roast to a 6 1/2-quart slow cooker.
- Make the Sauce: Lower the heat to medium-low and add the tomato paste to the skillet. Cook, stirring constantly, for about 30 seconds to 1 minute until the paste darkens slightly. Then add the beef broth, scraping the bottom of the skillet to loosen any browned bits. Cook for another minute until well mixed. Pour this mixture over the roast in the slow cooker. Stir in the Worcestershire sauce, thyme, rosemary, and minced garlic.
- Add Vegetables: In a large bowl, toss the onion, potatoes, and carrots with the remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Arrange these vegetables around and on top of the roast in the slow cooker.
- Cook and Serve: Cover the slow cooker and set to cook on high for 6 to 8 hours or on low for 8 to 10 hours. The roast should be tender enough to be easily pierced with a fork. Before serving, remove the thyme and rosemary sprigs. Serve the pot roast and vegetables hot, drizzled with the flavorful cooking sauce.
Notes
- Cook the Meat in a Pan First: Before you put the meat in the slow cooker, cook it in a pan until it’s brown. This makes the meat taste very good and makes the pan easy to clean.
- Leave the Meat Alone in the Cooker: Don’t turn the meat over in the slow cooker. It cooks well without touching it.
- Use the Right Meat: Chuck roast is the best meat for this recipe. It’s not expensive and it tastes great after cooking for a long time.
- Put Vegetables in the Cooker: Add big pieces of vegetables like carrots and potatoes around the meat. They will taste better because they pick up the meat’s flavor.
- Do Something New with Leftover Meat: You can make many dishes with the meat that’s left. Make pasta, tacos, or sandwiches. Use the juice left in the cooker as a sauce for sandwiches or to make gravy.
Pioneer Woman Slow Cooker Pot Roast, Ree Drummond Slow Cooker Pot Roast
