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No-Fail Slow Cooker Pot Roast

If your pot roast usually comes out dry, tough or tasteless, try this recipe using a Crockpot for a hearty fall dinner.

Crockpots or slow-cookers are great to use for many dishes, however, some such as meat dishes need a little extra prep work to get it right.

I have made this pot roast recipe many times and have tried to perfect it so the meat as well as the veggies come out tender all at the same time. Six hours on "high" for my crockpot seems to do the trick.

This recipe takes a little advance work and always makes a mess of my cook-top, but the end result of tasty, tender pot roast the whole family will enjoy is worth the clean up.

Slow-Cooker Pot Roast

Depending upon size of roast, serves 5-8

2-3 cups baby carrots (not sliced)

3-4 ribs of celery, cut into 1 inch pieces

One 3 to 5 pound pot roast (I used a 3 lb. boneless chuck roast)

salt and pepper

flour for dusting

1 T of vegetable oil

1 T butter

1 large onion, chopped

2 garlic cloves, minced

8 oz. package fresh mushrooms, sliced thick

1 T flour

1 T tomato paste or ketchup

2 1/2 cups chicken, beef or vegetable broth

Directions:

Place baby carrots and celery slices in the slow cooker.

Season roast with salt and pepper and lightly coat with flour. In a large stainless steel frying pan, heat vegetable oil until hot. (Try not to use a non-stick pan as you want a good browning on the roast). 

Brown the roast on all sides until evenly browned.  Place browned roast on top of carrots and celery in slow cooker.

In same frying pan, melt the butter and add the onions, sauteing for several minutes. Add the garlic and cook briefly, but don't let it brown. Add mushrooms, flour, tomato paste or ketchup, and broth and cook, stirring up any browned bits left from the roast. Stir well for a few minutes then carefully pour this mixture on top of the roast in the slow cooker.

Cover, and cook on high for 6 hours. After about 3 hours, you can turn the roast over if you desire (and are at home to do so) but it's not necessary.

When 6 hours is over, remove the roast and place on a rimmed cutting board. With the cover off the slow cooker, keep the temperature on high and stir the sauce, letting it thicken slightly. If desired, stir together one teaspoon each of butter and flour and add to sauce if it needs thickening.

To serve, slice pot roast into chucks and place on top of mashed potatoes or cooked egg noodles with the vegetables and gravy.

Corey Fyke (Editor) October 21, 2012 at 03:16 PM
This looks ridiculously yummy.

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