Since my last post was on slow cooking pork I thought I’ share my slow cooker pot roast recipe. I like to use onions, carrots, and red potatoes but you can use any vegetables you like. Like the pork I usually only cook about 2-3# with leftovers for 2 people. Sometimes it’s hard to find roasts that small so in that case I suggest cutting it in half and freezing it.
Chuck Roast, Rump Roast or Bottom Round Roast, about 2-3#
3 cups Beef Broth
2 tsp Tomato Paste
1 tbsp Soy Sauce
2 tsp Worcestershire Sauce
2 Yellow Onions, quartered
1/2 cup Baby Carrots
2 Red Potatoes, Quartered
2 tbsp Butter
2 tbsp Flour
2 quarts Cooking liquid (8 cups)
1. Season roast with salt and pepper. Combine all remaining ingredients in slow cooker.
2. Cook for 8 hours on Low or 4 hours on High.*
3. Remove meat from slow cooker and let rest for about 5 minutes.
4. Heat butter in a saucepan until melted. Whisk in flour and cook for about 2 minutes or until it has a nutty aroma.**
5. Gradually whisk in cooking liquid a few cups at a time until it’s all combined. Simmer for about 2 minutes to ensure the flour has cooked out. Season with salt and pepper.
6. Slice or shred the meat and serve with vegetables and gravy.
*While you can cook the meat on high in the slow cooker for less time, I think it comes out even more tender when cooked on low.
**The gravy can be made with roux (butter & flour) as above or can be made with a cornstarch slurry. For the cornstarch method, combine 2 tbsp water and 2 tbsp cornstarch in a bowl and mix until combined into a liquid. Heat up cooking liquid over medium heat. Turn heat to low and whisk in slurry until combined. Turn heat back up to medium and bring to a boil. Using the slurry will diminish some of the flavor in the sauce so you may need to re-season.