Introduction:
A Classic Slow Cooker Roast is a perfect, hassle-free way to prepare a tender, flavorful roast that practically cooks itself.
The slow cooker ensures that your meat becomes incredibly juicy and tender, while the vegetables soak up all the savory juices.
Whether you’re preparing for a busy weeknight or hosting a family dinner, this recipe is sure to be a crowd-pleaser.
Ingredients:
3 to 4 lbs beef roast (chuck roast, brisket, or round roast)
1 tablespoon olive oil
Salt and pepper to taste
1 large onion, chopped
3-4 cloves garlic, minced
4 medium carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
2 cups beef broth
1 cup red wine (optional)
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon cornstarch (optional, for thickening gravy)
Instructions:
Sear the Roast: Heat olive oil in a large skillet over medium-high heat.
Season the roast with salt and pepper.
Sear the roast on all sides until browned (about 3-4 minutes per side).
Prepare the Slow Cooker: Place the chopped onions, carrots, and potatoes in the bottom of the slow cooker.
Add the Roast: Place the seared roast on top of the vegetables.
Add the Liquids and Seasoning: Pour in the beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and add the bay leaves.
Cook: Cover and cook on low for 6-8 hours, or until the roast is tender and easily shreds with a fork.
Thicken the Gravy (Optional): If you want a thicker gravy, remove the roast and vegetables from the slow cooker. Pour the remaining liquid into a saucepan, bring to a simmer, and whisk in 1 tablespoon of cornstarch mixed with a little water. Cook until thickened, then pour over the roast.
Serve: Slice the roast and serve with the cooked vegetables and gravy.
Description
A Classic Slow Cooker Roast is the epitome of comfort food. The slow, gentle cooking process allows the beef to become incredibly tender and flavorful, and the vegetables absorb all the delicious juices from the roast. The red wine and Worcestershire sauce enhance the richness of the broth, making it the perfect base for a savory gravy. This meal is ideal for a cozy dinner, and the leftovers are just as tasty the next day.
Tips
Choose the Right Cut: For the best results, use a tougher cut of beef, such as chuck roast or brisket. These cuts become tender when slow-cooked.
Don’t Overcrowd the Slow Cooker: Make sure the meat and vegetables have enough room to cook properly. If needed, use a larger slow cooker for bigger roasts.
Add More Veggies: Feel free to add other vegetables like parsnips, turnips, or celery for added flavor.
Rest the Meat: After cooking, let the roast rest for about 10 minutes before slicing to keep the juices inside.
Variations
Herb Variations: Experiment with different herbs like oregano, sage, or basil for a unique flavor profile.
Vegetable Variations: Swap out potatoes and carrots for other root vegetables like sweet potatoes or butternut squash.
Gluten-Free Option: Skip the cornstarch for thickening, or use a gluten-free flour blend as an alternative.
Correction
Not Enough Liquid: If the roast seems dry or the liquid isn’t enough, add more beef broth or a splash of water halfway through cooking.
Overcooked Roast: If the roast is overcooked and dry, ensure you’re using a cut that’s better suited for slow cooking, like chuck roast. Always cook on low for the best results.
Enjoy
This hearty, flavorful roast is perfect for family dinners or meal prep. Pair it with a side of crusty bread or a simple salad for a well-rounded meal. The best part? The leftovers make for fantastic sandwiches or a rich soup! Enjoy the comforting warmth of a homemade classic.