Slow Cooker Pot Roast

Slow Cooker Pot Roast Recipe

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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!

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

Ingredients

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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

How to Make Slow Cooker Pot Roast

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.

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About Slow Cooker Pot Roast

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




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