Imagine walking into your home after a long day, greeted by the mouthwatering aroma of a perfectly tender pot roast that's been slowly simmering all day. This isn't just another recipe—it's a culinary experience that transforms an ordinary Sunday into an extraordinary feast. Our Sunday Slow Cooker Pot Roast and Potatoes is the ultimate one-pot wonder that promises to make your taste buds dance and your family beg for seconds!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 to 4 pounds chuck roast
- 4 large potatoes, quartered
- 4 carrots, cut into chunks
- 1 onion, quartered
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Begin by preparing your ingredients. Rinse the chuck roast under cold water and pat it dry with paper towels. Season the roast generously with salt and pepper on all sides.
- In a large skillet over medium-high heat, add a tablespoon of oil. Once the oil is hot, sear the chuck roast on all sides until it is browned, about 3-4 minutes per side. This step helps to develop flavor.
- While the roast is searing, prepare your vegetables. Peel and quarter the potatoes, cut the carrots into chunks, and quarter the onion.
- Once the roast is browned, transfer it to the slow cooker. Layer the quartered potatoes, carrot chunks, and onion quarters around the roast in the slow cooker.
- In a bowl, combine the beef broth and Worcestershire sauce. Pour this mixture over the roast and vegetables in the slow cooker, ensuring everything is well coated.
- Cover the slow cooker with its lid and set it to low heat. Allow it to cook for 8 hours. During this time, the flavors will meld, and the meat will become tender.
- After 8 hours, check the doneness of the roast. It should be fork-tender and easily pull apart. If needed, you can cook it for an additional hour.
- Once done, carefully remove the roast and vegetables from the slow cooker. Place them on a serving platter.
- Optional: If you want a thicker gravy, you can transfer the cooking liquid to a saucepan and bring it to a boil. Mix a tablespoon of cornstarch with a bit of water to create a slurry, then add it to the boiling liquid, stirring until thickened.
- Slice the roast against the grain and serve it alongside the potatoes and carrots. Drizzle some of the gravy over the top, and garnish with fresh thyme for added flavor and presentation.
- Enjoy your hearty Sunday Slow Cooker Pot Roast and Potatoes with family and friends!
Tips
- Searing is Key: Always take the time to brown your roast before slow cooking. This crucial step locks in flavor and creates a delicious caramelized exterior that elevates the entire dish.
- Choose the Right Cut: Chuck roast is ideal due to its marbling, which ensures a moist and tender result after slow cooking.
- Don't Rush the Process: The magic of this recipe is in the slow, low-temperature cooking. Resist the temptation to speed things up—patience yields the most tender meat.
- Layer Strategically: Place vegetables around the roast, not underneath, to prevent them from becoming mushy and to allow them to absorb the delicious cooking juices.
- Gravy Hack: If you want a richer sauce, use the cornstarch slurry method mentioned in the recipe to create a velvety, thick gravy.
- Fresh Herbs Matter: The fresh thyme isn't just a garnish—it adds a bright, aromatic finish that elevates the entire dish.Pro tip: This recipe is perfect for meal prep and tastes even better the next day!
Nutrition Facts
Calories: 400kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
