This slow cooker pot roast recipe is a great addition to your weekly or holiday menu plan. The meat and vegetables are cooked in a slow cooker, and as a result, you'll have the tender and juicy meat and veggies you always crave.
4sprigs fresh thyme, (or about 1 teaspoon dried thyme)
2sprigs fresh rosemary, large, (or about 1 teaspoon dried rosemary)
To thicken the sauce/gravy:
1-2tablespooncorn starch
1-2tablespoonwater
Instructions
Pat the meat dry with paper towels then season generously with kosher salt and black pepper.
Preheat a large skillet over medium-high heat. Heat the oil then brown the meat for 3-4 minutes on each side then transfer to a slow cooker.
In the same skillet, cook the onion and garlic for 2-3 minutes. Deglaze the pan with red wine and cook until reduced by half. Transfer the mixture to a slow cooker.
In a bowl, mix broth, soy sauce, and Worcestershire sauce then pour into a slow cooker.
Add the celery, carrots, whole potatoes, rosemary, and thyme into a slow cooker. Cover and cook on low for 8-9 hours or high for 5-6 hours.
Remove the meat and vegetables from the slow cooker. (Optional) Gradually stir the cornstarch and water mixture into the sauce until until it has thickened to your desired consistency. Taste and adjust the seasoning with salt or soy sauce if necessary.
Notes
Browning the Meat. You shouldn't crowd the pan when browning the meat. Brown the meat in batches if necessary.Dry Red Wine. You can use Cabernet Sauvignon, Pinot Noir, Syrah, or Merlo.To stop vegetables from being mushy in a slow cooker, you need to cut them into large pieces and make sure that you place the vegetables on top of the protein. If you are using baby potatoes, keep them as a whole.Store. To store the leftover pot roast, separate the meat from the gravy and store them in separate airtight containers. Properly stored, the leftovers will last up to 4 days in the fridge, or up to 6 months in the freezer.Reheating. To reheat the pot roast, transfer the meat, gravy, and extra broth to a baking dish. Cover and bake at 325°F for about 15 minutes if it was kept in the fridge, or 60 minutes if frozen. It should be baked until the meat is heated through.