No need to turn on the oven with this Slow Cooker Pot Roast meat recipe. This roast filled with meat, potatoes, carrots, and onions is an easy Crock-pot idea that makes for a filling meal. Juicy meat with incredible flavors. Prepare it, toss in the slow cooker and return later in the day to a great family meal.
Crock-Pot meals are excellent for making in the morning to have ready before dinner time. I just prep and toss it in. Then I can go off for the day and not have to worry.
This Slow Cooker Pot Roast meat dinner was perfect. I let it cook all afternoon and it’s ready when we get back from our regular outings.
I have cooked this Pot Roast meat a few times and each time the beef turns out so tender and flavorful. The gravy supplement adds some extra flavor and my family loves it. The potatoes and carrots are great sides and I like that this dish serves my big family.
This Crock-pot Pot Roast meat requires a few ingredients and a little bit of prep. You can keep time with prep by purchasing pre-cut veggies. I do that occasionally to save on time. Beef, veggies, stock, and some spices from your pantry is all that is needed.
2-3 lb Beef Roast
1 tbsp Olive Oil
1 tbsp Salt
2 tsp Pepper
1 tsp Thyme
1 tsp Tarragon
2 tsp minced Garlic
1 lb Carrots
2 lb Potatoes
1 large Onion
32 oz Beef Stock
3 tbsp Cornstarch
How to Make Pot Roast:
Start by seasoning the beef with salt, pepper, and thyme. For this delicious recipe, we used fresh thyme because of much supplementary flavor it adds, but if you only have wiped thyme it would of course work just nice. If using fresh thyme recognize to either strip the sprigs or to separate the sprigs when you have finished cooking.
heat up your vegetable oil. Once it’s hot, cook the roast in it till it is deeply browned on both sides. Cooking your pot roast before slow cooking helps to join more texture to your meal, joining a crispy edge to the meat. As we are braising this roast, we look for texture anywhere we can get it.
Peel and cut up your potatoes, carrots and garlic cloves and set them into your skillet or wide pot around the sides of the roast
Pour in the meat broth, placed on the lid, and set it to cook on medium-high heat for three hours. You’ll have a delicious dinner waiting for you, and the full house will smell wonderful.
Peel and cut carrots into 1-3″ pieces.
Peel and cut onions into 1-3″ pieces.
Wash and cut potatoes into 1-3″ pieces.
Mix together salt, pepper, thyme, and tarragon.
Rub roast with olive oil and cover with about 2/3 of the spice mix.
preheat the skillet over medium-high heat and brown on all sides.
Transfer roast to slow cooker.
Lightly coat vegetables in olive oil and season with the remaining spice mix.
Transfer vegetables to slow cooker.
Join some stock in a skillet and stir to deglaze.
Pour liquid into the slow cooker.
Add remaining stock to slow cooker.
Cook on high for 5 hours till vegetables are tender and meat pulls apart easily.
Transfer meat and vegetables to serving dish.
Pour the liquid into a saucepan and heat.
Combine cornstarch with an equal amount of water and stir until well blended.
Add cornstarch mixture to sauce and heat, stirring frequently, until sauce thickens.
Pour sauce over meat and vegetables.
What to serve with Pot Roast:
Pot roast is an easy recipe, but it is flavorful and rich so finding other dishes to complement it can be a small tricky. like salads, sides, and desserts that go nicely with this slow cooker pot roast.
How to Store Pot Roast:
Store: If you seal it in a plastic cover or a freezer bag, your roast will stay good for 3 days in the fridge.
Freeze: Roasts are great for freezing when they’re uncooked, and can last from 2 to 3 months. If you’ve already prepared it, you can freeze your pot meat roast for 2-3 months before it goes bad.