Feed Your Soul

To-Die-For Slow Cooker Pot Roast

- Friday, September 16, 2016

This slow cooker pot roast recipe lives up to its name!


  • 1 chuck roast (about 3 lbs.)
  • Olive oil
  • 1 lb. carrots (peeled and cut into large chunks)
  • 2 lbs. potatoes (peeled and cut into large chunks)
  • 1 onion (peeled and cut into large chunks)
  • 2 stalks celery, cut into large chunks (optional)
  • 1 cup beef broth
  • 1 TBSP corn starch


  • 2 TBSP steak seasoning (blend of peppercorns, garlic, paprika, parsley and salt)
  • 1 TBSP kosher salt
  • 1 TBSP dried thyme
  • 1 TBSP dried rosemary


  1. In a small bowl, combine seasoning mix ingredients and set aside.
  2. Coat both sides of meat with olive oil.  Sprinkle on 1/3 of the seasoning mix onto each side.
  3. Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker.
  4. Place vegetables in a large bowl and drizzle a small amount of olive oil to coat.  Sprinkle with remaining seasoning mix.  Then add vegetables to the same skillet used to sear the meat. Sauté for about five minutes - stirring occasionally.
  5. Transfer vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.
  6. Cook on low for 9 hours or on high for 6 hours.
  7. For gravy, use a turkey baster, collect most of the cooking juices from the slow cooker and transfer to a small sauce pan, bringing to a simmer over medium heat on the stovetop.  Whisk together cornstarch with a little water and blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.
  8. Place roast and vegetables on a serving platter, then ladle gravy over the top and serve.
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