Slow Cooker Pot Roast Recipe

No Photo

Have you made this?

 Share your own photo!

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!


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

1
Heat 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.
2
While 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!)
3
When beef is browned, put in crock on top of veggies. Add beef broth and Worcestershire sauce. Cook on low for 8 hours.
4
Remove meat and vegetables from crock. Strain/skim broth. Add cornstarch to broth, put in small saucepan, and bring to boil to thicken.
5
I served this over buttered egg noodles.

About this Recipe

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