Slow Cooker Pot Roast Recipe

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Slow Cooker Pot Roast

Catherine Kemp

By
@catkemp

I made this last night for dinner, using up a lot of veggies I had in the fridge. The mushrooms give this really great flavor!


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Rating:
★★★★★ 1 vote
Serves:
4
Prep:
15 Min
Cook:
8 Hr 10 Min

Ingredients

3 lb
beef chuck, boneless
1 Tbsp
olive oil
1 tsp
kosher salt
1 Tbsp
ground black pepper
1
onion, thinly sliced
2
carrots, chopped into 1 inch pieces
2
parsnips, chopped into 1 inch pieces
8 oz
sliced crimini mushrooms
3 sprig(s)
thyme
1
bay leaf
1 tsp
penzey's old world seasoning
2 clove
garlic, minced
1 1/2 c
low sodium beef broth
1 1/2 tsp
worcestershire sauce
1 Tbsp
cornstarch

Step-By-Step

1Heat a large frying pan over medium high heat. Add olive oil. Season beef on both sides with salt and pepper. Brown beef in frying pan, 5 minutes on each side.

2While beef is cooking, put onions, carrots, parsnips, mushrooms, thyme, bay, garlic and seasoning in 6 quart crock pot. (I used Penzey's Old World, which is a blend of spices including paprika, dill, celery salt, garlic, and more. But this will be good with whatever seasoning blend you like!)

3When beef is browned, put in crock on top of veggies. Add beef broth and Worcestershire sauce. Cook on low for 8 hours.

4Remove meat and vegetables from crock. Strain/skim broth. Add cornstarch to broth, put in small saucepan, and bring to boil to thicken.

5I served this over buttered egg noodles.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy