Slow Cooker Pot Roast
Ingredients
The roast and vegetables
-
4
pound
chuck roast
-
2
pound
small Yukon gold potatoes
-
1
pound
carrots
-
1
large
onion
-
3
slices
bacon
The sauce
-
1
tablespoon
olive oil
-
2 ½
cups
beef broth
-
1
tablespoon
tomato paste
-
1
tablespoon
Worcestershire sauce
-
1
tablespoon
minced garlic
-
1
teaspoon
dried Italian seasoning
-
1
leaf
bay leaf
-
1
teaspoon
smoked paprika
-
2
tablespoons
corn starch
-
2
tablespoons
chopped parsley
Seasoning
Instructions
- Heat olive oil in a large pot over medium-high heat and season the roast with salt and pepper.
- Brown the roast for 4-5 minutes on each side.
- In a slow cooker, combine beef broth, tomato paste, Worcestershire sauce, garlic, Italian seasoning, bay leaf, smoked paprika, and additional salt and pepper.
- Add onions, carrots, and potatoes to the slow cooker, then place the browned roast on top.
- Lay bacon slices over the roast, cover, and cook on low for 6-8 hours.
- Once cooked, remove the meat and vegetables and discard the bay leaf and bacon.
- Strain the cooking liquid into a saucepan, skim fat, and bring to a simmer.
- Whisk corn starch with cold water, then add to the simmering liquid and boil until thickened.
- Serve the gravy over the meat and vegetables, garnished with parsley.
Nutrition Facts (estimated)
Servings
8
Calories
502
Total fat
27g
Total carbohydrates
24g
Total protein
49g
Sodium
606mg
Cholesterol
162mg
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