Delicious Pot Roast: Easy slow cooker method

With or without the gravy, this basic recipe makes a tasty and very tender slow-cooked pot roast.

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Name: Delicious Pot Roast: Easy slow cooker method
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 3 pounds Boneless chuck Any good quality roast will do; 1 teaspoon Salt Add more to taste; 1 teaspoon Black pepper Add more to taste; 1 tablespoon Olive oil; 5 medium Potatoes Cut into 1 inch pieces; 2 large Onions Halve and slice; 1/2 cup Beef broth Can substitute water or red wine; 1 Bay leaf; 1 tablespoon Water; 1 tablespoon All purpose flour

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INGREDIENTS

3 pounds Boneless chuck ; Any good quality roast will do
1 teaspoon Salt ; Add more to taste
1 teaspoon Black pepper ; Add more to taste
1 tablespoon Olive oil
5 medium Potatoes ; Cut into 1 inch pieces
2 large Onions ; Halve and slice
1/2 cup Beef broth ; Can substitute water or red wine
1 Bay leaf
Gravy
1 tablespoon Water
1 tablespoon All purpose flour

INSTRUCTIONS

With or without the gravy, this basic recipe makes a tasty and very tender slow-cooked pot roast.

Difficulty: Easy

Heat a tablespoon of oil in a skillet over medium heat.

Season a 3 to 4 pound roast with salt and pepper then dust with flour. Choose a good chuck roast or bottom round.

Brown meat in the hot oil on all sides. Remove to a plate. Add 1/2 cup of water or beef broth to the skillet; stir to loosen browned bits. Remove from heat. Place onions, then potatoes, then carrots in the bottom of the slow cooker.

Place browned roast on the vegetables.

Pour skillet juices over the roast and vegetables.

Season with a little more salt and pepper and add 1 bay leaf.

Cover and cook on the LOW setting for 9 to 11 hours, or on the HIGH setting for 4 1/2 to 5 1/2 hours.

Remove the roast and vegetables to a serving platter; keep warm until serving.

Tips:

You can use parsnips, turnip, rutabaga, or other root vegetables in this dish.

Replace half of the water or broth with red wine for more flavor.

For gravy, skim off the fat and transfer the juices to a saucepan; simmer until reduced to about 1 cup. Add a paste of 1 tablespoon of water mixed with 1 tablespoon of flour; continue cooking and stirring until Thickened.

NOTES

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Delicious Pot Roast: Easy slow cooker method

3 pounds Boneless chuck Any good quality roast will do
1 teaspoon Salt Add more to taste
1 teaspoon Black pepper Add more to taste
1 tablespoon Olive oil
5 medium Potatoes Cut into 1 inch pieces
2 large Onions Halve and slice
1/2 cup Beef broth Can substitute water or red wine
1 Bay leaf
 Gravy
1 tablespoon Water
1 tablespoon All purpose flour

With or without the gravy, this basic recipe makes a tasty and very tender slow-cooked pot roast.
Difficulty: Easy

Heat a tablespoon of oil in a skillet over medium heat.
Season a 3 to 4 pound roast with salt and pepper then dust with flour. Choose a good chuck roast or bottom round.
Brown meat in the hot oil on all sides. Remove to a plate. Add 1/2 cup of water or beef broth to the skillet; stir to loosen browned bits. Remove from heat. Place onions, then potatoes, then carrots in the bottom of the slow cooker.
Place browned roast on the vegetables.
Pour skillet juices over the roast and vegetables.
Season with a little more salt and pepper and add 1 bay leaf.
Cover and cook on the LOW setting for 9 to 11 hours, or on the HIGH setting for 4 1/2 to 5 1/2 hours.
Remove the roast and vegetables to a serving platter; keep warm until serving.
Tips:
You can use parsnips, turnip, rutabaga, or other root vegetables in this dish.
Replace half of the water or broth with red wine for more flavor.
For gravy, skim off the fat and transfer the juices to a saucepan; simmer until reduced to about 1 cup. Add a paste of 1 tablespoon of water mixed with 1 tablespoon of flour; continue cooking and stirring until Thickened.

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Nutrition

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Serving Size: 1 Serving (3949g)
Recipe Makes: 1 Servings

Calories: 4463
Calories from Fat: 2441 (55%)

Amt Per Serving		% DV

	Total Fat 271.3g	362 %
	Saturated Fat 108.4g	542 %
	Monounsaturated Fat 119.4g
	Polyunsanturated Fat 10.8g
Cholesterol 966.2mg		297 %
Sodium 4135mg		143 %
Potassium 9241.3mg		243 %
Total Carbohydrate 226.1g		66 %
	Dietary Fiber 31g	124 %
	Sugars, other 195g
Protein 271g		387 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4463

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