Favorite Slow Cooker Pot Roast
I love a good pot roast dinner. I make Favorite Slow Cooker Pot Roast regularly because it’s just so incredibly delicious. This favorite roast includes the traditional new potatoes and carrots. I also add onions, mushrooms and celery to round out the flavors. Add some of my special gravy and it’s comfort food extraordinaire!
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John’s mother and step-father came to visit back in August 2019. I threw this entree together for them and they couldn’t get enough of it. This recipe is savory, smooth & so flavorful. All the extra veggies make a wonderful broth during cooking which adds exponentially to the taste of the gravy, IMHO.
I made this recipe up for our Friday night care group later that same month. I actually made two full crockpots of this stuff. Wow, did I ever get rave reviews that night. Everyone kept asking me how I made the gravy. What was my secret? I’ve always used Kitchen Bouquet seasoning.
My mom always used Kitchen Bouquet when making gravy. Like me, one of my sisters also has followed that tradition. It not only adds coloring to the gravy, it adds delicious seasoning. I served the roast with a fantastic Scalloped Corn with Bacon that everyone also enjoyed.
Favorite Slow Cooker Pot Roast is so delightful, you need to try it on your family this week. Seriously, no one can resist this delicious pot roast. If you have gluten intolerance, simply use a gluten free flour in place of the flour in the recipe. I do that frequently and it doesn’t take away from the taste at all.
I’m sure this wonderful pot roast entree will become a family favorite like it has with our family. Give it a try and you’ll see why.
Favorite Slow Cooker Pot Roast is awesome!
If you enjoy Pot Roast, this easy slow cooker version is wonderful.
Favorite Slow Cooker Pot Roast will become a favorite with your family too!
We absolutely love this tasty beef entree. Favorite Slow Cooker Pot Roast is comfort food extraordinaire.
Here’s what I did.
I used these ingredients.
Generously season both sides of roast with salt and pepper.
Dredge all sides of roast with flour.
Heat avocado oil in skillet to medium heat. Add roast.
Brown well on one side before turning over and browning the other side.
Transfer browned pot roast to crock pot.
Add water and salt and pepper.
Cook roast on high about 3 hours or until meat is tender.
Add baby carrots, mushrooms, celery, new potatoes and onion slices. Generously season with salt and pepper.
Cook on high about two hours or until veggies are tender. Begin scooping out some of the broth from the bottom of the pan. Cover with lid and continue cooking meat and veggies in crockpot.
I added a few cups of beef broth to a Dutch oven. Heat to medium heat.
Add seasonings and Kitchen Bouquet seasoning.
Stir ingredients to combine. Bring to a boil.
Combine flour and water to make a thin paste.
Add flour paste mixture very, very slowly to boiling gravy ingredients and continue boiling.
Boil about 3 to 5 minutes or until gravy thickens sufficiently. Check seasonings. Add more if necessary.
Here all the veggies and meat have cooked.
To serve: Transfer meat and veggies to a large serving platter.
You’ll find every bite of Favorite Slow Cooker Pot Roast is irresistible.
Hunk off the meat and serve with veggies as desired.
I served Favorite Slow Cooker Pot Roast with Scalloped Corn with Bacon. It was a sumptuous meal.
This recipe is so good we could eat it weekly!
Here’s the recipe.
FAVORITE SLOW COOKER POT ROAST
(My own concoction)
Favorite Slow Cooker Pot Roast
Equipment
- 1 large skillet
- 1 crockpot
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- 1 electric knife preferred, or sharp knife to slice down meat
- 1 Dutch oven
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
- 1 3/4 lb. beef chuck roast
- 2 to 3 tbsp. avocado oil
- 1/2 cup flour as needed, to dredge meat in
- 12 to 15 petite red potatoes
- 8 oz. petite baby carrots
- 3 ribs celery sliced on the diagonal
- 8 oz. can mushrooms sliced, undrained (or about 8 oz. sliced fresh mushrooms)
- 1 large onion cut in half, then sliced
- 1 tsp. Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/4 tsp. kitchen bouquet seasoning & browning sauce
- 1/8 tsp. garlic powder to taste
- 1/2 tsp. dried parsley to taste
Instructions
- Heat a large skillet to medium heat.
- Add avocado oil.
- Generously sprinkle both sides of the chuck roast with salt and pepper.
- Dredge in flour to coat all sides.
- Fry roast in hot oil until both sides are browned.
- Remove roast from skillet and place in large slow cooker.
- Add about 2 quarts of water.
- Generously salt and pepper the water.
- Heat on high heat about 3 hours.
- Add potatoes, carrots, celery, mushrooms and onions.
- Cook on high heat an additional 2 hours or until veggies are fork tender.
- Remove meat and veggies to separate plates and bowls.
- Slice down meat.
- Keep meat and veggies warm.
- Meanwhile, pour beef broth from slow cooker into a large Dutch oven on stove top.
- Heat to medium.
- Season broth with salt and pepper, garlic powder, parsley and Kitchen Bouquet seasoning.
- Stir half cup flour with as much water as needed to make a thin paste.
- Whisk flour well so no lumps remain.
- Once broth boils, begin adding flour paste mixture a few tablespoons at a time, until all is incorporated.
- Continue boiling and stirring a few minutes until gravy is thickened.
- Check seasonings.
- Add additional salt and pepper, if needed.
- Serve gravy with meat and veggies.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Favorite Slow Cooker Pot Roast is terrific served with Scalloped Corn with Bacon.
This is a delicious entree for company or family dinners.
If you enjoy a good Pot Roast recipe, you’ll love this one!
If you enjoy Pot Roast this has got to be woven into your regular meal rotation! 🙂
You may also enjoy these delicious recipes!
Slow Cooker Onion-Mushroom Pot Roast
Recipe originally published October 3, 2019.
Favorite Slow Cooker Pot Roast
Equipment
- 1 large skillet
- 1 crockpot
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- 1 electric knife preferred, or sharp knife to slice down meat
- 1 Dutch oven
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
- 1 3/4 lb. beef chuck roast
- 2 to 3 tbsp. avocado oil
- 1/2 cup flour as needed, to dredge meat in
- 12 to 15 petite red potatoes
- 8 oz. petite baby carrots
- 3 ribs celery sliced on the diagonal
- 8 oz. can mushrooms sliced, undrained (or about 8 oz. sliced fresh mushrooms)
- 1 large onion cut in half, then sliced
- 1 tsp. Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/4 tsp. kitchen bouquet seasoning & browning sauce
- 1/8 tsp. garlic powder to taste
- 1/2 tsp. dried parsley to taste
Instructions
- Heat a large skillet to medium heat.
- Add avocado oil.
- Generously sprinkle both sides of the chuck roast with salt and pepper.
- Dredge in flour to coat all sides.
- Fry roast in hot oil until both sides are browned.
- Remove roast from skillet and place in large slow cooker.
- Add about 2 quarts of water.
- Generously salt and pepper the water.
- Heat on high heat about 3 hours.
- Add potatoes, carrots, celery, mushrooms and onions.
- Cook on high heat an additional 2 hours or until veggies are fork tender.
- Remove meat and veggies to separate plates and bowls.
- Slice down meat.
- Keep meat and veggies warm.
- Meanwhile, pour beef broth from slow cooker into a large Dutch oven on stove top.
- Heat to medium.
- Season broth with salt and pepper, garlic powder, parsley and Kitchen Bouquet seasoning.
- Stir half cup flour with as much water as needed to make a thin paste.
- Whisk flour well so no lumps remain.
- Once broth boils, begin adding flour paste mixture a few tablespoons at a time, until all is incorporated.
- Continue boiling and stirring a few minutes until gravy is thickened.
- Check seasonings.
- Add additional salt and pepper, if needed.
- Serve gravy with meat and veggies.