slow cooker pot roast
(1 RATING)
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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prep time
15 Min
cook time
8 Hr 10 Min
method
---
yield
4 serving(s)
Ingredients
- 3 pounds beef chuck, boneless
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 tablespoon ground black pepper
- 1 - onion, thinly sliced
- 2 - carrots, chopped into 1 inch pieces
- 2 - parsnips, chopped into 1 inch pieces
- 8 ounces sliced crimini mushrooms
- 3 sprigs thyme
- 1 - bay leaf
- 1 teaspoon penzey's old world seasoning
- 2 cloves garlic, minced
- 1 1/2 cups low sodium beef broth
- 1 1/2 teaspoons worcestershire sauce
- 1 tablespoon cornstarch
How To Make slow cooker pot roast
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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.
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Step 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!)
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Step 3When beef is browned, put in crock on top of veggies. Add beef broth and Worcestershire sauce. Cook on low for 8 hours.
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Step 4Remove meat and vegetables from crock. Strain/skim broth. Add cornstarch to broth, put in small saucepan, and bring to boil to thicken.
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Step 5I served this over buttered egg noodles.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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