CHUCK POT ROAST SLOW COOKER RECIPE RECIPES

Name: Slow Cooker Pot Roast
Yield: 6 servings
Ingredients: 1 4-pound boneless beef chuck roast, trimmed; 3 tablespoons plus 2 teaspoons kosher salt; 4 tablespoons vegetable oil, divided; 1 large onion, chopped; 1 large leek, white and light green parts only, halved lengthwise, sliced crosswise; 4 garlic cloves, finely grated; 1 tablespoon tomato paste; 1 cup dry white wine; 1 bay leaf; 1 cup low-sodium chicken broth; 1 teaspoon freshly ground black pepper; 3 large carrots, peeled, cut into 3-inch pieces; 3 celery stalks, cut into 3-inch pieces; 1 large parsnip, peeled, cut into 1-inch pieces; 1½ pounds medium red waxy potatoes, quartered, halved if small; 8 ounces crimini mushrooms, quartered; Chopped parsley and chopped chives (for serving)

SLOW COOKER POT ROAST RECIPE - BON APPéTIT

Slow Cooker Pot Roast Recipe - Bon Appétit image

You can easily tweak this slow cooker pot roast recipe depending on what you’ve got in the house and what cut of pork you prefer. The ultimate comfort food!

Provided by Rick Martinez

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 4-pound boneless beef chuck roast, trimmed
3 tablespoons plus 2 teaspoons kosher salt
4 tablespoons vegetable oil, divided
1 large onion, chopped
1 large leek, white and light green parts only, halved lengthwise, sliced crosswise
4 garlic cloves, finely grated
1 tablespoon tomato paste
1 cup dry white wine
1 bay leaf
1 cup low-sodium chicken broth
1 teaspoon freshly ground black pepper
3 large carrots, peeled, cut into 3-inch pieces
3 celery stalks, cut into 3-inch pieces
1 large parsnip, peeled, cut into 1-inch pieces
1½ pounds medium red waxy potatoes, quartered, halved if small
8 ounces crimini mushrooms, quartered
Chopped parsley and chopped chives (for serving)

Steps:

Season roast with 3 Tbsp. salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
Heat 2 Tbsp. oil in a medium skillet over high. Cook onion, leek, and remaining 2 tsp. salt, tossing occasionally, until browned around the edges but not completely cooked through, 6–8 minutes. Add garlic and tomato paste and cook, tossing occasionally, until paste is brick red and mixture is fragrant, about 1 minute. Add wine and bay leaf and cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes. Scrape onion mixture into ceramic insert of a 6-qt. slow cooker. Stir in broth and pepper.
Heat remaining 2 Tbsp. oil in same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer to insert, nestling into onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat. You might think there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.
Slide ceramic insert into base, cover, and cook over high heat until roast is very tender and shreds easily, 7–8 hours. If programming your slow cooker, set for 7 hours at high, then set to warm after that.
Transfer roast to a cutting board and slice against the grain. Divide vegetables among plates. Arrange sliced roast over. Top with parsley and chives.
Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover slow cooker with lid and chill.

SLOW COOKER POT ROAST RECIPE - BON APPéTIT

Slow Cooker Pot Roast Recipe - Bon Appétit image

You can easily tweak this slow cooker pot roast recipe depending on what you’ve got in the house and what cut of pork you prefer. The ultimate comfort food!

Provided by Rick Martinez

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 4-pound boneless beef chuck roast, trimmed
3 tablespoons plus 2 teaspoons kosher salt
4 tablespoons vegetable oil, divided
1 large onion, chopped
1 large leek, white and light green parts only, halved lengthwise, sliced crosswise
4 garlic cloves, finely grated
1 tablespoon tomato paste
1 cup dry white wine
1 bay leaf
1 cup low-sodium chicken broth
1 teaspoon freshly ground black pepper
3 large carrots, peeled, cut into 3-inch pieces
3 celery stalks, cut into 3-inch pieces
1 large parsnip, peeled, cut into 1-inch pieces
1½ pounds medium red waxy potatoes, quartered, halved if small
8 ounces crimini mushrooms, quartered
Chopped parsley and chopped chives (for serving)

Steps:

Season roast with 3 Tbsp. salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
Heat 2 Tbsp. oil in a medium skillet over high. Cook onion, leek, and remaining 2 tsp. salt, tossing occasionally, until browned around the edges but not completely cooked through, 6–8 minutes. Add garlic and tomato paste and cook, tossing occasionally, until paste is brick red and mixture is fragrant, about 1 minute. Add wine and bay leaf and cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes. Scrape onion mixture into ceramic insert of a 6-qt. slow cooker. Stir in broth and pepper.
Heat remaining 2 Tbsp. oil in same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer to insert, nestling into onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat. You might think there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.
Slide ceramic insert into base, cover, and cook over high heat until roast is very tender and shreds easily, 7–8 hours. If programming your slow cooker, set for 7 hours at high, then set to warm after that.
Transfer roast to a cutting board and slice against the grain. Divide vegetables among plates. Arrange sliced roast over. Top with parsley and chives.
Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover slow cooker with lid and chill.

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SLOW-COOKER POT ROAST RECIPE: HOW TO MAKE IT

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It’s a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. —Gina Jackson, Ogdensburg, New York
From tasteofhome.com
Reviews 4.6
Total Time 06 hours 15 minutes
Category Dinner
Calories 380 calories per serving

In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

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A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that’s also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you’ll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.
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Reviews 4
Total Time 8 hours 30 minutes
Cuisine american

If you’d prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.

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SLOW COOKER POT ROAST RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
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Reviews 4.7
Total Time 8 hours 50 minutes
Category main-dish

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SLOW COOKER POT ROAST RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

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DELICIOUS SLOW-COOKED BEEF POT ROAST RECIPE - FOOD.COM

A long slow cooking time is what makes this the most tender delicious pot roast and the gravy from this is so good, if you prefer lots of gravy then double all the ingredients, this also works well using a pork roast and also works well using chuck or blade beef roast --- if you find that the taters and carrots are already cooked when you turn the roast over just remove them to a large bowl --- due to the higher salt content from the dry gravy mix and onion soup mix I would suggest to add in salt towards the end of cooking time --- remember to reduce the heat to low setting for the last 4 hours of cooking time --- cooking times are for a 4-pound roast anything less with require a shorter cooking time.
From food.com
Reviews 5.0
Total Time 5 hours 15 minutes
Calories 880.8 per serving

Let the roast stand for 20 minutes before slicing.

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