A pot roast cooked low and slow brings back some of my best childhood memories. You remember, on Sunday afternoons, the house filled up with those wonderful aromas. Dinner couldn’t come quickly enough!!!

This is my Slow Cooker Pot Roast.

Prep Time: 20 minutes
Cook Time: 5 to  5 1/2 hours (on high)
Total Time: 5 hours 50 minutes
Yields: 6 servings
Equipment: 1 (7-quart) Crockpot, 2 large mixing bowls, chef’s knife, cutting board, meat-safe cutting board

Ingredients for the Chuck Roast:
4 1/2 pound chuck roast, room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of black pepper, freshly-ground
2 tablespoons of garlic powder

Ingredients for the Slow Cooker Pot Roast:
4 1/2 pound chuck roast, seasoned and browned off
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 diced tomatoes
2 tablespoons tomato paste
5 medium-sized Yukon gold potatoes, quartered
1 (10.5-ounce) can beef consommé
1/2 cup of reserved (beef stock) deglazing liquid
2 cups of beef stock, unsalted
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon of black pepper, freshly-ground
1/4 cup of Italian flat-leaf parsley, finely chopped,
Garnish:
Italian flat-leaf parsley

Instructions:
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 an oil-dampened paper towel (such as Canola oil), 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 4-5 minutes on each side, turning once. Transfer to a plate and set it aside.

Still over medium-high heat, *deglaze the skillet by adding 1/2 cup of beef stock. Take a wooden spoon and 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, and 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 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 and return the meat to the slow cooker. Add the quartered potatoes and the fire-roasted tomatoes. Place the lid back on and 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.

Notes:
1) *Deglazing is to dilute meat sediments in a pan to make gravy or sauce, typically using wine or stock.

2) Make sure the meat is at room temperature.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

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