Description
This Slow Cooker Pot Roast is a classic comfort food dish. Tender chuck roast, potatoes, and carrots are slow-cooked to perfection with a flavorful horseradish topping. An optional gravy made from the cooking liquid adds extra richness.
Ingredients
Scale
For the Pot Roast:
- 3-pound boneless beef chuck roast
- 3 pounds russet potatoes, quartered (or baby potatoes, halved or left whole)
- 2 pounds carrots, peeled and quartered
- 1 teaspoon onion powder (or 1 medium yellow onion, sliced)
- 3 teaspoons minced garlic (optional)
- 1/2 cup prepared horseradish (not horseradish sauce)
- 4 cups beef broth (or beef stock)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil, canola oil or other high-heat oil (for searing)
For the Optional Gravy:
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups cooking liquid from the slow cooker, strained
Instructions
- Sear the Roast: Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and black pepper. Sear the roast on all sides until well browned (about 2-3 minutes per side). This step adds flavor and creates a nice crust.
- Prepare Vegetables: Place the quartered potatoes and carrots in the bottom of your slow cooker. Season them lightly with salt and pepper.
- Layer Ingredients: Place the seared chuck roast on top of the vegetables in the slow cooker. If using onion powder, sprinkle it evenly over the roast. If using fresh onion and garlic, scatter the sliced onion and minced garlic around the roast.
- Add Horseradish: Spread the prepared horseradish evenly over the top of the roast.
- Add Broth: Pour the beef broth into the slow cooker around the roast, being careful not to wash off the horseradish.
- Slow Cook: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is very tender and easily shreds with a fork.
- Make Gravy (Optional): Once the pot roast is done, carefully remove the roast and vegetables from the slow cooker and set them aside on a platter. Cover loosely with foil to keep warm.
- Strain Liquid: Strain the cooking liquid from the slow cooker through a fine-mesh sieve into a bowl or measuring cup. You should have at least 2 cups of liquid.
- Make Roux: In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Whisk in the 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
- Add Liquid and Thicken: Gradually whisk in the 2 cups of strained cooking liquid. Continue whisking until the gravy is smooth and has thickened to your desired consistency. If it’s too thick, add a little more broth or water. If it’s too thin, simmer for a few more minutes.
- Season Gravy: Season the gravy with salt and pepper to taste.
- Serve: Shred the pot roast with two forks (or slice it, if preferred). Serve the pot roast and vegetables with the gravy drizzled over the top.
Notes
- Chuck Roast: Chuck roast is the best cut for pot roast because it becomes very tender when slow-cooked.
- Horseradish: Use prepared horseradish, not horseradish sauce. Prepared horseradish is grated horseradish root mixed with vinegar and salt.
- Vegetables: You can add other vegetables to the slow cooker, such as parsnips, turnips, or celery root.
- Gravy (Optional): The gravy is optional, but it adds extra richness and flavor to the dish.
- Serving Suggestion: mashed potatos
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.