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Slow Cooker Pot Roast with Carrots, Potatoes, and Rich Balsamic Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 33 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Pot Roast recipe delivers a tender, flavorful beef dish perfect for a comforting family meal. Chuck roast is seared to lock in flavor, then slow-cooked with carrots, Yukon Gold potatoes, thyme, and a rich balsamic-tomato onion sauce. The result is melt-in-your-mouth meat accompanied by savory vegetables and a luscious homemade gravy, garnished with fresh parsley for a vibrant finish.

Ingredients

Vegetables and Herbs

  • 12 ounces (340 g) carrots, peeled and cut into 1½” pieces
  • 1 pound (454 g) Yukon Gold potatoes, cut into 1½” pieces
  • 5 sprigs thyme
  • 1½ cups (200 g) yellow onions, cut into 1” pieces
  • 1 tablespoon (15 ml) chopped parsley (for garnish)

Meat and Seasoning

  • 3 pounds (1.4 kg) chuck roast or chuck roll, excess fat trimmed
  • 2 teaspoons (12 g) kosher salt, divided
  • 1 teaspoon (2 g) black pepper

Cooking Fats and Liquids

  • 2 tablespoons (30 ml) olive oil
  • 3 tablespoons (45 g) unsalted butter
  • 1½ cups (480 ml) unsalted beef stock
  • 1 tablespoon (15 ml) soy sauce
  • 2 tablespoons (30 ml) balsamic vinegar

Other Ingredients

  • 1 tablespoon (10 g) minced garlic
  • 2 tablespoons (30 g) tomato paste
  • 3 tablespoons (17 g) all-purpose flour

Instructions

  1. Add Vegetables and Herbs: In a 6-quart slow cooker, place the potatoes, carrots, and thyme sprigs to create a flavorful base that will infuse the meat and vegetables with herbaceous aroma during cooking.
  2. Season the Chuck Roast: Pat the chuck roast dry with paper towels to remove excess moisture. Season all sides evenly with 1½ teaspoons salt and 1 teaspoon black pepper to enhance natural beef flavors.
  3. Sear the Beef: Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the beef on each side for about 5 minutes until a golden brown crust forms. Transfer the seared meat to the slow cooker and reserve the pan with drippings for the next step.
  4. Sauté Onions and Garlic: Using the same skillet over medium heat, sauté the onions until they turn lightly golden and tender, approximately 2 minutes. Add minced garlic and cook for 30 seconds. Stir in balsamic vinegar and cook until it reduces and coats the onions, about 1 minute. Add tomato paste, stir and cook for another minute. Transfer this flavorful mixture to the slow cooker.
  5. Prepare the Sauce: Over medium-high heat, melt butter in the skillet and whisk in flour, cooking the roux for 30 seconds. Gradually whisk in beef stock until the sauce is smooth and thickened, about 1 to 2 minutes. Stir in soy sauce and the remaining ½ teaspoon salt, tasting and adjusting seasoning as needed. Pour the sauce into the slow cooker.
  6. Slow Cook the Roast: Cover the slow cooker and cook on High for 4 to 5 hours or Low for 7 to 8 hours until the meat is tender and vegetables are easily pierced with a fork. This slow, low-temperature cooking breaks down connective tissues for a tender, juicy roast.
  7. Slice the Meat: Identify the grain of the meat and cut perpendicularly against it into slices. For easier serving, further cut slices into smaller pieces if desired. Return sliced beef to the slow cooker to keep warm.
  8. Serve and Garnish: Serve the pot roast with the cooked vegetables and sauce from the slow cooker. Garnish with freshly chopped parsley to add color and a fresh herbal note to the dish.

Notes

  • For best flavor, sear the beef well to develop a caramelized crust before slow cooking.
  • Adjust the seasoning in the sauce after thickening it to suit your taste.
  • If you prefer, you can add other root vegetables like parsnips or turnips along with the carrots and potatoes.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.
  • Use a sharp knife to cut against the grain to ensure tender slices.

Find it online: https://slsrecipes.com/slow-cooker-pot-roast-with-carrots-potatoes-and-rich-balsamic-gravy-recipe/