This week I decided to take it easy making our weekly dinner with Pete’s family. And there’s not much easier than putting everything into the slow cooker and walking away! I love my slow cooker! I’m making the meal here and I can carry the slow cooker to Pete’s. The lid on my slow cooker locks so I don’t even have to worry about spills in the car! This week’s family dinner is Slow Cooker Pot Roast!
Since I’m baking Jean’s No Knead Herb Bread I needed an entrée that is simple for me to make. Sunday’s are The Walking Dead night and there’s no way in heck I’m going to wear myself out and not be able to stay awake to watch it!
This Slow Cooker Pot Roast requires a little more preparation than just putting everything in the slow cooker but I think the results are so worth the little bit of extra work!
First I quartered 4 onions, leaving the root on to hold the pieces together. I also washed, peeled, and cut up 5 potatoes into chunks.
I used my Jaccard 48 blade tenderizer to tenderize the chuck roast. I love this tool! But you can use a fork or whatever you have on hand. You can see how much the roast spreads out once it’s been tenderized. This means my pot roast will be super tender!
I seasoned 1/3 cup of flour with salt and pepper, then dredged the roast.
I heated up my trusty cast iron skillet (any large skillet will work but cast iron is fantastic!) and poured in 3 tablespoons of vegetable oil. When the oil was hot I placed the roast in the skillet and browned the roast on all sides (don’t forget those edges!). When it was browned a bit I removed it and set it aside.
Next I added tomato paste to the skillet and let it brown. This only takes a couple of minutes.
Then I whisked in red wine and 1/3 cup of flour. This gets really thick very quickly.
I poured in the beef broth and added thyme, rosemary, a couple of bay leaves, and 2 cloves of garlic I smashed a little.
I reduced the heat to simmer and kept whisking the liquid until it had thickened a bit.
The roast, potatoes, and onions all went into the slow cooker and I poured the gravy over them.
Then I put the lid on the slow cooker, set the temperature to low, and the timer for 7 hours. Oh, yeah! Time for a little Netflix!
After 6 1/2 hours it was time to pack up and head to Pete’s. We carried the slow cooker to the car. I wanted to take the entire thing, not just the insert, in case the roast needed more time. I also packed up the two loaves of Jean’s No Knead Herb Bread Andi insisted I make.
When we arrived at Pete’s I had to check the roast because their youngest daughter was “starving!” It was fully cooked and fork tender!
Andi loaded up the plates and we had another wonderful Sunday dinner together!
Slow Cooker Pot Roast
- 1 (3 – 4 lb.) chuck pot roast
2/3 cups all-purpose flour, divided
Salt and freshly ground black pepper
3 tablespoons vegetable oil (you can use olive oil if you wish)
3 tablespoons tomato paste
Salt and pepper, to taste
3 cups beef broth
1/4 cup red wine
1/2 teaspoon thyme
1/4 – 1/2 teaspoon rosemary
2 bay leaves
2 cloves garlic, smashed
4 onions, quartered
5 potatoes, peeled and cut into chunks
- Tenderize the meat using a bladed tenderizer or a fork.
Season 1/3 cup of flour with salt and pepper.
Pat roast dry and dredge in seasoned flour.
Heat the oil in a large skillet over high heat.
Brown the roast in the hot oil on all sides.
Remove the roast and set aside.
Add the tomato paste to the pan and cook until browned (1 -2 minutes)
Whisk in the remaining flour and the wine and continue whisking until thickened.
Add the beef broth, thyme, rosemary, bay leaves, and garlic.
Reduce to a simmer and whisk until gravy is slightly thickened.
Place roast, potatoes, and onions in the slow cooker.
Pour the gravy over all.
Cover and cook on low for 8 hours (or high for 4 hours).
Remove the roast and let it rest while you strain the vegetables from the gravy.
Discard the bay leaves.
Taste the gravy and season with additional salt and pepper if desired.
Slice the roast against the grain and serve with vegetables and gravy.