Slow Cooker Pot Roast with Mini Potatoes
When the temperatures dip it’s time for hearty, family meals. Pull out that slow cooker and fill it with all the delicious ingredients included in this recipe. Pot roast is not just for Sundays! Set the timer on your way to work and enjoy this amazing slow cooker pot roast any day of the week…
Serves:
4-6
Slow Cooker Pot Roast with Mini Potatoes Recipe:
You’ll Need
- 1–3 lb boneless chuck (or pot) roast, rinsed and patted dry
- 1 tsp Kosher salt
- ½ tsp freshly ground pepper
- 1 Tbsp vegetable oil
- 1 large onion, quartered
- 3 large carrots, cut into spears
- 15 mini red or white potatoes, halved
- 3 celery stalks, cut into spears
- 3 parsnips, cut into spears
- 1 tsp dried thyme
- 1 cup beef stock
- ½ cup red wine
- 1½ Tbsp all-purpose flour
- 3 Tbsp water
Prep and Cook
- Sprinkle roast with salt and pepper
- Heat oil in a large skillet at medium high heat, add roast and brown well on all sides (approx 2 minutes with each turn)
- Transfer browned meat to a slow cooker
- Place vegetables and thyme around and on top of the roast
- Pour beef stock and red wine on top of the roast
Cover with lid and cook on high for one hour - Reduce temperature to low and cook for an additional 7-8 hours
- Remove roast and vegetables from the slow cooker, reserving liquid
Place roast and vegetables on a platter and keep warm - For gravy: whisk together flour and water in a small bowl until sauce thickens
- Add to the reserved liquid in the slow cooker, cook at medium heat with the lid off until liquid reaches gravy consistency
- Serve with a green salad and a loaf of crusty bread
