Classic Crockpot Pot Roast

Is there anything more delicious than a great pot roast? 

I mean, really? 

 I dare say no.

  When it comes to pot roast, there are many approaches that you can take.  You can add interesting spices.  You can even cook it in red wine.  All of these options are delicious, but for me, I like to keep my approach to pot roast as simple as possible, but I promise, though this roast is simple, it does not lack in flavor. 

Let me show you how I do it! 

Classic Slow-Cooker Pot Roast:

*Prep Time: 15 min.  *Cook Time: 8 hours  *Difficulty:  Easy  *Servings:  4-6

Ingredients:

• 3-5 lb. chuck roast
• 4 whole carrots, cut on the bias
• 1 onion, quartered
• 2 sprigs of fresh thyme or 1 tsp. dried thyme
• 4 c. Beef Stock or Beef Broth
• Salt
• Pepper
• Garlic powder

Tools:

• Slow-Cooker
• Skillet
• Cutting board
• Chef's Knife
• Measuring cups
• Measuring spoons
• Whisk



 Part of what makes this pot roast so simple is the fact that I am going to let it cook for hours in the slow-cooker. 

Slow-cookers are great for all you working guys and gals out there. 

You can have FANTATSTIC meals like this on any night of the week!

Another thing that makes it nice, is that you can do all the prep work the night before, which is what I did here.  (Hence the darker photos.  It was 10:00 pm.)

To begin, you are going to want to season your chuck roast, liberally, with salt...

Pepper....

And garlic powder on all sides.

Then, over medium/high heat, get your skillet nice and hot.

Add a little oil and sear your chuck roast for 2-3 minutes on all sides. 

This helps seal in all those succulent juices and create a nice, crispy outer crust.

Once you have seared your chuck on all sides, place it in your slow-cooker.

After removing the chuck roast from the skillet,

you can add the carrots to the pan.

Allow the carrots 2-3 minutes to brown and caramelize. 

This enhances the natural sugars in them, and again creates a nice, sweet flavor.

Once they are browned, place them in the slow-cooker as well.

Now add the onions and do the same.

Again, you will place those in the slow-cooker as well.

Following this browning process, you will see all these great little

brown bits in your skillet. 

THAT IS SOME SERIOUS FLAVOR!

So here is what you are going to do...

If you are using a boxed or can stock, pour it in the hot skillet now.

If you are like me, you will add water and beef bullion or

this great, new product I have been using called beef base to the skillet.

Now, use your whisk, to get all of those brown bits off of the bottom of your skillet. 

This will add so much depth to your already yummy stock. 

It is going to blow your mind.

Now add the beef stock/broth to the slow-cooker.

Add your thyme and a little salt and pepper...

Plug your slow-cooker in, and set it to low,

Let it cook for 8 hours.

If you want, you can set it to high and let it cook for 4 hours. 

It is up to you and your schedule. 

After 8 hours, your roast will look a little something like this. 

I know, it's not beautiful, but all that time you spent caramelizing your vegetables and

enhancing your stock with those yummy bits have paid off. 

There is some SERIOUS flavor in here with the most succulent beef you have ever tasted.

It will literally just fall apart.  

PS-You will want to be sure to remove those little thyme stems. :)

I like to serve my pot roast over a nice bed of Company Potatoes

(After all, any time you serve a meal like this it IS a special occasion.)

It's like a hearty, beefy, gravy that, as it combines with the richness of the potatoes, will send actual

shivers down your spine. 

And as your husband sits there, moaning with every bite in ecstasy, you will say to yourself

"Job well done."

Yes, by taking a little extra time, and using a few simple techniques to build flavor,

you can serve your family a pot roast that will rock their worlds! 

Give this a try tonight and I would to hear about and see those ecstasy shots on my Facebook Page! 

And as always...

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~

Classic Slow-Cooker Pot Roast:

*Prep Time: 15 min.  *Cook Time: 8 hours  *Difficulty:  Easy  *Servings:  4-6

PRINTABLE RECIPE

Ingredients:

• 3-5 lb. chuck roast
• 4 whole carrots, cut on the bias
• 1 onion, quartered
• 2 sprigs of fresh thyme or 1 tsp. dried thyme
• 4 c. Beef Stock or Beef Broth
• Salt
• Pepper
• Garlic powder

Tools:

• Slow-Cooker
• Skillet
• Cutting board
• Chef's Knife
• Measuring cups
• Measuring spoons
• Whisk

Directions:

1. Season your chuck roast, liberally, with salt, pepper, and garlic powder on all sides.
2. In a hot skillet, sear the chuck roast for 2-3 minutes on all sides.
3. Remove from skillet and place in slow-cooker.
4. To the skillet, add the carrots and allow to brown and caramelize for 2-3 minutes.
5. Remove from skillet and add to slow-cooker.
6. Now add the onions to the skillet and allow them to brown and caramelize for 2-3 minutes.
7. Remove and add to slow cooker.
8. To the skillet add the stock or water with bullion/base.
9. Using a whisk, pick up all of the brown bits off of the bottom of the pan. 
10. Pour stock in the slow-cooker.
11. Add the thyme and a sprinkle of salt and pepper.
12. Plug the slow-cooker in, and set the temperature to low.
13. Allow to cook for 8 hours.**
14. Serve  over a bed of Company Potatoes
15. ENJOY!

**You can also set the temp on HIGH for 4 hours.**