This savory slow cooker pot roast has a flavor that cannot be beat. The meat cooks beautifully, and ends up being fork tender and full of flavor.
There is nothing quite like crock pot recipes for easy cooking and superb flavor. Plus the house smells great while the meal is cooking.
Crock pot cooking is a real energy saver for a busy home cook. How do your slow cooker meals end up? If you are not satisfied with your results, you may be making one of these crock pot mistakes.
This recipe uses chuck roast. It is inexpensive to buy and has great marbling of fat to keep it juicy and moist and is so delicious when it is done. And did I mention how wonderful the house smells while it is cooking?
You can use whatever vegetables you would like. For this recipe, I used onions, carrots, and celery and also added some whole baby potatoes, seasoned with fresh thyme, oregano and bay leaf.
Wonder how else to use bay leaves? Get 11 recipes that use bay leaves here.
A bonus is that you don’t need to make an extra gravy. Adding the flour to the meat and browning it first and them making the liquid from the pan juices is all you need to do and the crock pot will make the gravy for you.
*Cooking Tip*: Don’t overcrowd the crock pot. About 3/4 full is the maximum to make sure it all cooks evenly.
If you don’t have a crock pot, what are you waiting for? I use mine year round for all sorts of recipes.
Be sure to get a crock pot that is bigger than you think you may need. I have gone through several to get just the right size. (crock pots should not be filled to the top, so you need a larger size than you might anticipate.)
Now, turn on your slow cooker and come back in about 8 hours for dinner ready for the table, and get out in your garden and dig. It’s spring!
This post roast is great served with a side of my delicious corn bread. Enjoy!
Savory Slow Cooker Pot Roast
(I used the left over sauce from this recipe](https://thegardeningcook.com/italian-meatballs-spaghetti/)
Ingredients
- 1/4 cup all purpose flour
- 1 tsp Kosher salt
- 1/4 tsp cracked black pepper pepper
- 3 pounds chuck roast of beef (or other roast suitable for slow-cooking, such as rump roast)
- 2 tbsp olive oil
- 2 large onion, sliced
- 4 carrots, scraped and cubed
- 4 stalks of celery, sliced
- 1 bay leaf
- 1 tbsp fresh thyme
- 1 1/2 tbsp fresh oregano, chopped
- 1/2 cup beef broth
- 1/2 cup red wine
- 10 Whole small potatoes
Instructions
- Season the flour with the salt and pepper and rub over the meat.
- Brown the beef on all sides in a skillet in the olive oil. Set aside
- Pour off excess fat from the pan and saute onions until softened slightly, then add to the slow-cooker.
- Pour the wine and broth into the pan, scraping up the browned bits.
- Place the vegetables and herbs into the crock pot and add the beef on top. Pour the liquid over everything. Cook on low 8 hours or more.
- Check the liquid about 1 hour before serving if you can and add more beef broth if there is not a good gravy going in the pot.
- Delicious served with corn bread.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 679Total Fat: 32gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 150mgSodium: 532mgCarbohydrates: 47gFiber: 6gSugar: 5gProtein: 50g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
Sharon
Saturday 5th of September 2020
Hi my name is Sharon.....can I roast lamb leg if yes should i sear meet firstly & how much liquid should I use if any my crock pot is quite small so the piece I want to cook pretty much takes up most of the space, is this ok
Carol Speake
Sunday 6th of September 2020
Hi Sharon. The recipe calls for roast beef and I have not made it with lamb, so I can't comment on how it would turn out or how to adapt it.
Ronda
Friday 25th of July 2014
Shouldn't that be 1/4 cup flour?
admin
Friday 25th of July 2014
Oh my goodness Yes! Thanks for alerting me to my typo Rhonda. I fixed the ingredient list. Carol