Welcome to the comforting embrace of Slow Cooker Pot Roast, a dish that’s not just a meal but a heartwarming experience. This recipe is a cherished gem from my childhood, a staple of Sunday family dinners lovingly prepared by my grandmother. The moment the slow cooker lid was lifted, the room filled with the rich, savory aroma of tender, succulent meat, creating an atmosphere of warmth and togetherness. This pot roast is more than just food; it’s a symbol of family, love, and the simple pleasures of life.
Slow Cooker Pot Roast: A Journey of Flavors
This recipe turns simple ingredients into a culinary masterpiece. With minimal preparation, the slow cooker does the magic, melding flavors into a tender, melt-in-your-mouth roast that tantalizes the taste buds.
3 lb chuck roast
3 lbs russet potatoes (quartered) or baby potatoes
2 lbs carrots (quartered and peeled)
1 tsp onion powder or 1 sliced onion
3 tsp minced garlic (optional)
½ cup prepared horseradish (not the sauce version)
4 cups beef stock
Oil for searing
For the Gravy:
2 tbsp flour
2 tbsp butter
2 cups cooking liquid from the slow cooker
Heat oil in a pan over medium-high. Season the chuck roast with salt and pepper, then sear all sides until browned.
Place potatoes and carrots in the slow cooker. Season.
Lay the seared chuck roast over the vegetables. Sprinkle with onion powder or add sliced onions and garlic.
Spread the horseradish atop the roast.
Gently pour in the beef stock around the roast.
Cook on low for 8-10 hours or high for 4-6 hours, until the meat is tender.
For the Gravy:
Remove the roast and vegetables from the slow cooker.
In a saucepan, melt butter, stir in flour to form a roux.
Gradually whisk in 2 cups of strained cooking liquid from the slow cooker.
Cook until the gravy reaches your desired thickness.