Pot Roast in the Slow Cooker
I was a bit lukewarm about slow cookers years ago when they first came out, but now I have a new, "modern" slow cooker, and I am impressed to say the least. I have been successfully cooking, serving and eating pot roasts for more years than I care to admit, but this was my first slow cooker pot roast. This is a plain and simple recipe -- no spices other than salt, pepper and flavors of the good vegetables in the pot. So I've gotta say, this was the most succulent, tender and mouthwatering pot roast I have ever made. Can't say enough good things about this recipe (and my slow cooker).
- Rub roast all over with salt and pepper.
- If your slow cooker has a removable insert, heat it to medium high. If not, use a good-sized skillet. Sear roast on both sides until well browned, about 4 minutes per side. If you used the slow cooker to sear the roast, remove it to a plate so you can add the chopped vegetables to the cooker.
- Add the chopped potatoes, carrots and onion to the cooker.
- Transfer the roast, along with any meat juices, from the plate to the cooker, placing the roast atop the chopped vegetables.
- Pour the beef broth in the cooker, cover and cook on high for 3 to 3-1/2 hours or low for 6 to 7 hours.
- When roast is done, remove it with the vegetables to a warm platter. Cover with aluminum foil if necessary.
- Combine the corn starch and water in a small bowl. Add mixture to the cooker with the meat juices. Cook on high for 2 or 3 minutes until thickened into gravy. Serve separately or pour over meat.
Ready in: 4 Hours