Description
Enjoy the ultimate comfort food with this tender and flavorful pot roast. With hearty vegetables and juicy beef cooked to perfection in a slow cooker, this foolproof recipe delivers a satisfying meal with minimal effort.
Ingredients
- 6 medium potatoes, cut into large chunks
- 1 medium yellow onion, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 ½ cups baby carrots
- 1 (3-pound) beef roast (chuck or rump roast)
- 3 beef bouillon cubes
- ½ cup water
Instructions
- Prepare the Ingredients:
- Wash and cut the potatoes, onion, and celery into large chunks to retain their shape during cooking.
- Layer in the Slow Cooker:
- Place the potatoes, onion, celery, and baby carrots at the bottom of the slow cooker.
- Lay the beef roast on top of the vegetables.
- Add Flavor Boosters:
- Scatter the beef bouillon cubes over the roast.
- Pour ½ cup of water into the slow cooker to create a moist cooking environment.
- Cook Low and Slow:
- Cover the slow cooker and set it to Low for 6–8 hours or High for 4–5 hours.
- Avoid opening the lid during cooking to maintain consistent heat.
- Check for Doneness:
- Use an instant-read thermometer to check the internal temperature of the roast. It should reach at least 145°F (65°C) for medium doneness.
- Serve:
- Carefully transfer the roast to a serving platter and let it rest for 5–10 minutes.
- Use a slotted spoon to remove the vegetables and arrange them around the roast.
Notes
- Optional Step: Sear the roast in a hot skillet before placing it in the slow cooker for added depth of flavor.
- Gravy Tip: Use the juices from the slow cooker to make a savory gravy by whisking them with a cornstarch slurry and simmering until thickened.
- Vegetable Variations: Add parsnips, turnips, or sweet potatoes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (Low) or 4–5 hours (High)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American