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​The Spruce / Katarina Zunic
Nutritional Guidelines (per serving) | |
---|---|
361 | Calories |
5g | Fat |
66g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 361 |
% Daily Value* | |
Total Fat 5g | 6% |
Saturated Fat 1g | 6% |
Cholesterol 3mg | 1% |
Sodium 313mg | 14% |
Total Carbohydrate 66g | 24% |
Dietary Fiber 3g | 11% |
Protein 5g | |
Calcium 127mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This pot roast is a simple preparation, yet it offers amazing flavor. With a variety of vegetables and straightforward seasonings, it's a complete meal in one pot. The slow cooker is the perfect appliance for a pot roast, and it doesn't heat up the kitchen the way the oven or stovetop does.
As with many slow cooker recipes, it's easy to adapt the dish to suit your tastes. If your family isn't fond of carrots, replace them with parsnips or chunks of rutabaga. Or add more potatoes to the pot. For extra color, add some frozen green beans or mixed vegetables about 30 to 45 minutes before the pot roast is ready.
Serve the pot roast and vegetables with hot baked biscuits or crusty bread for a tasty and satisfying family dinner.
Ingredients
- 4 pounds beef chuck roast
- Pinch Kosher salt
- Pinch black pepper (freshly ground)
- 2 tablespoons olive oil
- 2 medium onions (sliced)
- 1 1/2 pounds potatoes (small round, peeled or left unpeeled, scrubbed)
- 3 to 4 medium carrots (peeled and cut in 1/2-inch by 3-inch sticks)
- 3 cloves garlic (peeled)
- 4 to 6 sprigs of thyme (or about 1 teaspoon dried leaf thyme)
- 2 cups beef broth (preferably unsalted or no sodium)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarchÂ
- 2 to 3 tablespoons water (cold)
- 2 teaspoons butter
Steps to Make It
-
Gather the ingredients.
​The Spruce / Katarina Zunic -
Sprinkle the pot roast lightly with Kosher salt and pepper.
​The Spruce / Katarina Zunic -
Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
​The Spruce / Katarina Zunic -
Add the onions and continue cooking until onions are just beginning to brown.Â
​The Spruce / Katarina Zunic -
Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme.
​The Spruce / Katarina Zunic -
Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables.Â
​The Spruce / Katarina Zunic -
Cover and cook on LOWÂ for 9 to 11 hours, or on HIGH for about 4 to 5 1/2 hours.Â
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Remove the roast and vegetables to a platter and keep warm.
The Spruce / Katarina Zunic -
Strain the remaining broth and let stand for a few minutes. Skim off fat. Or, use a gravy separator to skim the fat.
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Put the juices in a large saucepan and bring to a boil. Boil for about 10Â minutes, or until the broth has reduced to about 1 1/2 to 2 cups.
The Spruce / Katarina Zunic -
In small bowl, combine the cornstarch and water.
The Spruce / Katarina Zunic -
Stir in the cornstarch mixture and cook until thickened.
The Spruce / Katarina Zunic -
Stir in the butter. Taste and adjust seasonings.
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Drizzle some of the sauce over the meat and vegetables, and serve the rest at the table.
The Spruce / Katarina Zunic
TIp
- Tougher cuts of meat are ideal for long, slow cooking. They have lots of connective tissue, which breaks down and makes the meat tender and succulent. Choose a cut from the chuck, such as the chuck arm, 7-bone, blade, or chuck eye. Other excellent options include the beef brisket (not corned), rump roast, or bottom round.
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