Slow Cooker Pot Roast

Raise your beef recipes with this Slow cooking roast! This classic recipe for roast in the pot transforms the basic ingredients into a perfect juicy roast for any occasion.

If you are looking for the best leather roast recipe, you are lucky. This slow -cooking pot is one of our favorite cooking recipes, right next to our slow cooking ribs, lamb stew or grated beef with slow cooking. This food for maximum comfort boasts incredible flavor and low effort, perfect for a cold or Sunday dinner. With some simple ingredients, you can create a delicious roast with tons of leftovers to have fun and again.

What is Crockpot Chuck Roast?

The slow -cooked pancat pot cheaper cuts such as Chuck Roast and low temperature kitchen for hours in broth, vegetables and fresh herbs. We love to use the Crockpot to create this recipe as it is super low maintenance, making it perfect for weekdays. If you don’t have a Crockpot, feel free to use a large Dutch oven and cook it on the hob for 3-4 hours or until the beef is tender.

Slow pot roasted pot ingredients

• Chuck Roast: The star of the show, The Chuck Roast, is a tasty and well -marked cut of meat. Slow cooking allows him to become tender and juicy, immersing in all the delicious flavors.
• Kosher Salt and pepper just ground
• Oil
• Onion, carrot, garlic
• Red wine: The red wine not only adds wealth and complexity to the sauce, but also helps to the pan of the pan, incorporating tasty pieces attached to the surface during the burning.
• Beef broth: By acting as a base for the cooking liquid, the beef broth does the roast with salted notes and keeps it humid during the slow cooking process. If you want to add a little more depth, even a teaspoon of WormShire sauce is an excellent addition.
• Fresh Thyme: This grass gives a thin earthy and fresh flavor, completing the richness of meat and vegetables.
• Corn starch: Used to thicken the sauce, the corn starch provides a smooth and velvety consistency with the sauce, combining the dish.

How to prepare this slow -cooking roasted pot recipe

• First of all, dry the roasted spindle with paper towels. Ensure kitchen string wrapped around the outer edge to help it maintain its shape during cooking. Sprinkle the roast generously with salt on all sides.
• So, preheat your slow stove for the burned setting, or you can use a large pan if your Crockpot does not have this function. Add oil to the bottom of the pot when it is preheated and add the roast of the spindle to burn the meat on both sides for about 5-7 minutes per side. Once burned, put the beef aside.
• In the same pot or slow pan, brown onions and carrots for 5-7 minutes until they are softened. So add the garlic to instill more flavor in the mix. Pour a little red wine to escape the pan, scraping the golden pieces from the bottom with a wooden spoon. Add the remaining red wine.
• Nidify the burned meat in the slow pot. Add the fresh thyme and pour the beef broth. Cover the saucepan with a slow cooking and set it to cook at the top for 5-7 hours or bass for 6-9 hours, allowing the flavors to merge and the meat to become tender.
• When the cooking time has expired, carefully remove the roast from the slow pot and let it rest for 15 minutes. Use this time to cut the string from e -pride.
• Now, filter the cooking liquid in a small saucepan, making sure to save the vegetables. To create a suspension, mix the corn starch with a teaspoon of water. Gradually incorporate the suspension into the liquid, bringing it to a boil, mixing occasionally. Leave the sauce to simmer for about 10 minutes until it thickens to a smooth consistency.
• Finally, serve the tender roasted in the pot with vegetables and do not forget to season that rich sauce above for an extra layer of flavor.

What to serve with this delicious roast pot

Served on crushed or creamy potato puree pastries with a little of the tasty sauce from the beef roast. A new side of crunchy green beans OR Asparagus wrapped in foil It is also beautiful together with this abundant roast pot with slow cooking pot.

Leftovers and heating

Keep the leftovers in an airtight container in the fridge for a maximum of 3-4 days. This is also an excellent freezer meal. Once cooled, freeze in a freezer or hermetic container bag for a maximum of 3 months.

Before heating, make sure that your remaining roast arrives at room temperature. This makes the heating process much simpler.

To heat:

1. Method of the oven: put remaining in a pan and heat at 350 degrees F for 30-45 minutes.
2. Method of the hob: place a large pan or a pot on the stove. Add your remaining roast and heat over medium heat until it is hot.
3. Microwave method: add your remaining roast to a bowl or microwave and heat for at least 1 minute. Then, heat at 30 second intervals until they are hot.

For the tip: To prevent the beef drying during heating, add a little beef broth.

Slower pots in pots

At the end of a long day, there is nothing better than classic food like a tasty pot of pots. With tons of herbal flavor, spices, red wine and fat from the meat, the result is a delicious meal waiting to be devoured.

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Frequent questions about the recipe