Hamdi Saidani This Pioneer Woman Slow Cooker Pot Roast is a tender and savory recipe, which includes carrots and potatoes. It’s the ultimate one-pot comfort food, ready in about 10 to 11 hours on low.
Pioneer Woman Slow Cooker Pot Roast Ingredients
- 1 whole (4- to 5-lb.) boneless chuck roast
- 5 tsp. kosher salt, divided
- 2 1/2 tsp. black pepper, divided
- 4 Tbsp. olive oil, divided
- 2 Tbsp. tomato paste
- 1 cup beef broth
- 2 tsp. Worcestershire sauce
- 6 thyme sprigs
- 3 rosemary sprigs
- 6 garlic cloves
- 1 yellow onion, 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
- Season and Sear the Roast: Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Place the meat in the skillet and sear until browned on all sides, about 12 to 16 minutes total. Transfer the seared meat to a 6 1/2-quart slow cooker.
- Make the Sauce Base: Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, for about 1 minute until it darkens slightly. Pour in the beef broth and use a whisk or wooden spoon to scrape up any browned bits from the bottom of the pan. Pour this mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme, rosemary, and garlic.
- Add the Vegetables: In a large bowl, toss together the onion, potatoes, and carrots with the remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pile this vegetable mixture on top of and around the roast in the slow cooker.
- Slow Cook Until Tender: Cover the slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 6 to 8 hours. The roast is done when it is fork-tender.
- Serve: Serve the pot roast with the vegetables and a generous drizzle of the sauce from the slow cooker.
Recipe Tips
- How to get the most flavor? The most important step for a deeply flavorful pot roast is to sear the meat properly until it has a dark brown crust. Equally important is deglazing the pan with the beef broth to scrape up all those flavorful browned bits (the “fond”).
- What’s the best cut of meat for a slow cooker pot roast? A well-marbled chuck roast is the absolute best choice. It’s a tougher cut with lots of connective tissue that breaks down during the long, slow cook, resulting in incredibly tender, melt-in-your-mouth meat.
- Do I have to sear the meat first? While you can technically skip this step and just put everything in the crock pot, you will be sacrificing a massive amount of flavor. Searing the meat creates a rich, caramelized crust that forms the flavor foundation of the entire dish.
- How do I know when the pot roast is done? The roast is ready when it is “fork-tender,” which means a fork can be inserted into the meat and twisted easily, causing the meat to shred or fall apart with no resistance.
What To Serve With Slow Cooker Pot Roast
This is a hearty one-pot meal with the potatoes and carrots already included. To complete the dinner, serve it with:
- Crusty bread or warm dinner rolls for sopping up the delicious gravy
- Buttered egg noodles
- A simple green salad with a bright vinaigrette to cut through the richness
How To Store Slow Cooker Pot Roast
- Refrigerate: Store leftovers, including the gravy and vegetables, in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
- Freeze: Allow the pot roast to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Slow Cooker Pot Roast Nutrition Facts
- Serving: 1/10th of recipe
- Calories: 610 kcal
- Carbohydrates: 25g
- Protein: 48g
- Fat: 35g
- Saturated Fat: 13g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pot roast tough?
A tough pot roast is almost always a sign that it simply hasn’t been cooked long enough. The u0022low and slowu0022 method is key to breaking down the tough connective tissues in a chuck roast. If it’s not tender, it just needs more time. Put the lid back on and let it keep cooking.
Can I add other vegetables?
Yes. Hearty root vegetables are a great addition. You can add chunks of celery, parsnips, or turnips along with the carrots and onions at the beginning of the cooking process.
How can I thicken the gravy from the slow cooker?
If you prefer a thicker gravy, carefully pour the liquid from the slow cooker into a saucepan. Make a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water. Bring the liquid in the saucepan to a simmer and slowly whisk in the slurry until the gravy has thickened to your liking.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Pot Pie with Biscuits Recipe
- Pioneer Woman Pot Roast Recipe
- Pioneer Woman Potato Nachos Recipe
Pioneer Woman Slow Cooker Pot Roast Recipe
Description
A fall-apart tender chuck roast and hearty vegetables slow-cooked in a rich, savory gravy until melt-in-your-mouth perfect.
Ingredients
Instructions
- Season the chuck roast generously with salt and pepper.
- Sear the roast in hot olive oil in a skillet until browned on all sides; transfer to a slow cooker.
- In the same skillet, cook the tomato paste for 1 minute, then deglaze with beef broth, scraping up any browned bits. Pour this over the roast.
- Add Worcestershire, herbs, and garlic to the slow cooker.
- Toss the vegetables with the remaining oil, salt, and pepper, and pile them around the roast.
- Cover and cook on LOW for 8-10 hours or on HIGH for 6-8 hours, until the roast is fork-tender.
Notes
- u003cliu003eThe most important step for a flavorful pot roast is to sear the meat properly before slow cooking.u003c/liu003eu003cliu003eUse a well-marbled chuck roast for the most tender, melt-in-your-mouth result.u003c/liu003eu003cliu003eDon’t be afraid to let it cook! A tough pot roast almost always just needs more time in the slow cooker.u003c/liu003eu003cliu003eDeglazing the pan with the broth is a non-negotiable step that adds a massive amount of flavor to the final gravy.u003c/liu003e
