Slow cooker pot roast recipe that browns the beef first to enhance flavor then potatoes, onion, and carrots cook alongside the meat for a complete dinner.
ingredient
- 12 ounces carrots, peeled and cut into 1 ½" pieces
- 1 pound Yukon Gold potatoes, cut into 1 ½" pieces
- 5 sprigs thyme
- 3 pounds chuck roast, or chuck roll, excess fat trimmed
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 ½ cups yellow onions, 1" pieces
- 1 tablespoon minced garlic
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups unsalted beef stock
- 1 tablespoon soy sauce
- 1 teaspoon chopped parsley
Directions
- Prepare Vegetables – In a 6-quart slow cooker, add potatoes, carrots, and thyme sprigs.
- Season Beef – Dry the surface of the chuck roast with a paper towel. Evenly season all sides of the beef with 1 ½ teaspoons salt and 1 teaspoon pepper.
- Brown Surface – Heat a large skillet over medium-high heat. Add oil. Once hot, add the beef to the pan. Sear until golden brown, about 5 minutes per side. Transfer to the slow cooker. Reserve the pan and drippings to cook onions.
- Saute Aromatics – Heat the skillet over medium heat. Add the onions, and saute until lightly golden and tender, about 2 minutes. Add garlic and saute for 30 seconds. Add balsamic vinegar and cook until reduced and coats the onions, about 1 minute. Add tomato paste, stir and cook for 1 minute. Transfer the mixture to the slow cooker.
- Make Pan Sauce – Heat the skillet over medium-high heat. Add butter and flour, whisk to combine, and cook for 30 seconds. Gradually add beef stock, vigorously whisking to create a smooth and lightly thickened sauce, about 1 to 2 minutes.The liquid should be near a boil to thicken. Increase the heat if needed once all of the stock is added. Stir in soy sauce and ½ teaspoon salt. Taste and adjust the seasoning as needed.
- Slow Cook – Add the pan sauce to the slow cooker. Cover and cook on the High setting for 4 to 5 hours or the Low setting for 7 to 8 hours. The vegetables should pierce easily with a fork, and the meat should be tender when sliced.
- Slice Meat – Look for the grainline, and cut the beef perpendicular across the grain into slices. Optionally, cut the slices further into smaller pieces. Return the meat to the slow cooker to keep warm before serving.
- To Serve – Serve pot roast with vegetables and sauce. Garnish with parsley.
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