Slow Cooker Pot Roast

Name: Slow Cooker Pot Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 10
Ingredients: 1 tbsp olive oil; 4 lb chuck roast (or blade roast, boneless and trimmed of excess fat); 2 yellow onions (chopped); 8 clove garlic (smashed with the back of a spoon); 1 lb baby potatoes (white or Yukon gold, you may need to halve them if they are too large); 4 carrots (large, cut into 2-inch pieces); 2 celery stalks (cut into 1-inch pieces); 2 tbsp Dijon mustard; 1 tbsp brown sugar; 2 tsp dried thyme; 2 tsp crushed bouillon; 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste, freshly ground ); 1 cup reduced-sodium beef broth; 2 tbsp plain flour (optional - for a thick gravy); 2 tbsp parsley (fresh, chopped, to serve); 1/4 cup balsamic vinegar

By Karina Carrel · CafedelitesPublic

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Slow Cooker Pot Roast in a garlic balsamic sauce, perfect for an easy weekday or weekend dinner. Three different cooking methods!

Prep: 10 min
Cook: 480 min
Total: 490 min
Servings: 10

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Recipe source

This recipe was taken from Slow Cooker Pot Roast · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 10 people

Cooking for

1 tbspolive oil
1.81 kgchuck roast (or blade roast, boneless and trimmed of excess fat)
2yellow onions (chopped)
8 clovegarlic (smashed with the back of a spoon)
455 gbaby potatoes (white or Yukon gold, you may need to halve them if they are too large)
4carrots (large, cut into 2-inch pieces)
2celery stalks (cut into 1-inch pieces)
2 tbspDijon mustard
1 tbspbrown sugar
2 tspdried thyme
2 tspcrushed bouillon
1 tspsalt (or to taste)
0.5 tspblack pepper (or to taste, freshly ground )
1 cupreduced-sodium beef broth
2 tbspplain flour (optional - for a thick gravy)
2 tbspparsley (fresh, chopped, to serve)
0.25 cupbalsamic vinegar

Steps

1
Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
2
Add the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
3
Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
4
Taste test and add any extra balsamic vinegar, brown sugar, salt, or pepper, if needed.
5
Slice meat, garnish with parsley and drizzle with gravy.

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Per portion

Calories: ~77.4 kcal
Protein: ~35.2 g
Fat: ~34.1 g
Carbs: ~17.9 g
Fiber: ~2.7 g
Sodium: ~191.6 mg

One ingredient still needs a USDA food link. celery stalks (cut into 1-inch pieces), dried thyme, crushed bouillon are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 10-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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Partial · 16/17 ingredients linked