Pot Roast cooked low and slow brings back some of my best childhood memories. You remember, Sunday afternoons, the house filling up with those wonderful aromas. Dinner couldn’t come quick enough!!!
This is my Slow Cooker Pot Roast.
Prep Time: 20 minutes
Cook Time: 5 to 5 1/2 hours (on high)
Yields: 6 servings
Equipment: 1 (7-quart) Crockpot, 2 large mixing bowls, chef’s knife
4 1/2 pound chuck roast, room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
2 tablespoons of garlic powder
2 large sweet onions, quartered
1 bunch (1 pound) of organic carrots with leafy tops, cut into 2-inch pieces
5 cloves of garlic, halved
1 (15-ounce) can of fire-roasted tomatoes
2 tablespoons tomato paste
5 medium-size Yukon gold potatoes, quartered
1 (10.5-ounce) can beef consommé
1/2 cup of the reserved (beef stock) deglazing liquid
2 cups of beef stock, unsalted
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup of Italian flat-leaf parsley, finely chopped, extra for garnish
Note: Make sure the meat is room temperature.
Liberally season the roast on both sides of the chuck roast with garlic powder, Kosher salt, and fresh ground black pepper. Add Canola oil to one sheet of paper towel. Using the oil-dampened (Canola oil) paper towel wipe down the bottom and sides of the skillet.
Preheat the skillet over medium-high heat. Once the skillet begins to smoke, place the seasoned chuck roast into the pan. Cook for 4 to 5 minutes on each side. Transfer to a plate. Set aside.
Still over medium-high heat, *deglaze the skillet by adding in 1/2 cup of beef stock. Take a wooden spoon, scrape up all those delicious bits from the bottom of the skillet. Transfer the liquid to a bowl and set aside.
In a slow cooker, add the quartered onions, cut carrots, garlic halves, Kosher salt, black pepper, dried oregano, tomato paste. Next, place the seared chuck roast on top. Add the reserved deglazing liquid, beef consommé, and the beef stock. Place the lid on and set the time and temperature for 4 hours on high.
After the 4 hours, carefully remove the tender roast. Using 2 forks, break the meat up into large chunks. Remove and discard any large pieces of fat. Return the meat back into the slow cooker. Add the quartered potatoes, and the fire-roasted tomatoes. Place the lid back on set the timer for another 2 hours. Wait for another hour to pass and check to see if the potatoes are tender. If not, continue cooking for another 30 minutes or until tender. Finish with Italian flat-leaf parsley. Garnish each serving with a sprinkle of Italian flat-leaf parsley. Serve hot!
There you have it, my Slow Cooker Pot Roast.
*Deglaze is to dilute meat sediments in (a pan) in order to make a gravy or sauce, typically using wine or stock.