Today, I’ll share with you my Slow Cooker recipe for Old Fashioned Pot Roast. The Slow Cooker is, in fact, my preferred method for this Classic Dish. And it’s guaranteed to come out perfectly every time – if you follow the instructions. Bonus: Anyone who eats Meat will love this time-honoured favourite!
Here’s what your Pot Roast should look like… Who could resist?
When I can get a deal on a tough cut, like Flank Steak, Chuck or Round, I like to stick it in the Slow Cooker and let it go, on low, for most of a day. Yes, it’s easy. But this method also gives you the benefit of marinating as you go.
What you need…
1 medium Onion, quartered
1 medium Carrot, cut into 1/2 in. / 1.5 cm ‘coins’
1 stake of Celery, cut into 1/2 in. / 1.5 cm pieces
3-4 cloves Garlic, minced
1.5 cups / 375 ml Beef Stock
4-5 shakes of Worcestershire Sauce
1 tsp. / 5 ml Salt
1 tsp. / 5 ml Pepper
1 tsp. / 5 ml Rosemary
Optional:
1/2 cup / 125 ml Dry Red Wine
What you do…
Place the veggies, except the Garlic, into the bottom of the pot, arranging them in an even layer as a bed for the Roast.
Add the Beef Stock and Wine, if using.
Place the Garlic, Rosemary, Salt and Pepper on top of the Roast, and shake on the Worcestershire.
Slow Cook on low for 6-8 hours covered.
Serve as you like…
I like to have Mashed or Roasted Potatoes with a Pot Roast.You can actually roast Potatoes right in the Slow Cooker with the other veggies!
The Jus from the Roast is a wonderful sauce. You can thicken it with a Roux (Flour and Butter) or a Corn Starch Slurry, if you wish.
I also like to have steamed Root Veggies or the Veggies from the Roast, which come out tender and flavourful.
I’m sure you have your own pot roast traditions!
~ Maggie J.