3 Lb Beef Roast Slow Cooker

Slow Cooker Pot Roast –  fall off the bones and incredibly flavorful chuck roast and vegetables smothered in a gravy-like broth. One of the easiest family meal you'll ever make!

I couldn't imagine life without this mighty wonder slow cooker. Although I love all the vibrant and bright flavors of summer, I'd still find comfort in slow cooker recipes, like this Slow Cooker Beef Stew here, that ensembles classic family meal without much technicality.

One of the reasons why I love slow cooker recipes is that you can basically dump everything in a crock pot, cook it slow and low for hours and dinner would be ready by the time you got home. Perfect for busy weeknights!

You don't have to be a seasoned home cook to whip up a showstopping dinner using slow cooker. It's a failproof cooking method even for beginners.

How Long to Cook Roast in Crock Pot?

A pot roast always start off by browning the beef first and then slow cooking it in a broth for hours. I wouldn't dare skipping the browning part since it creates a lovely layer of crustiness on the outside. You'll also get a more flavorful broth/liquid for the beef as you deglaze the pan and transfer it to the slow cooker.

This recipe calls for slow cooking it on high for 3 1/2- 4 hours or 7-8 hours for low. But I prefer cooking it slow and low as it yields maximum tender and flavorful meat. It's fall-off-the-fork tender!

You can also substitute chuck roast with brisket cut, too.

Since this is covered well all throughout, this recipe ends up with tons of sauce even if you only need enough liquid to partially submerge the meat. The beef itself releases its juices, resulting in more gravy.

The gravy-like sauce will knock your socks off as it penetrates deep down onto the layer of the meat and on the veggies. You'll be licking your plate clean with this Slow Cooker Pot Roast gravy. That, I can guarantee!

Don't blame me either if your neighbors comes knocking on your door asking what you're cooking for dinner. 'Cause trust me, they'll smell that savory delectable aroma coming from all the spices and seasonings even from afar. Oh and the kiddos will love it too. 😉

This dish is truly a keeper! One that can be prepared by the most novice cook at home. You can add whatever veggies you have in your fridge like squash or turnips. It'll still turn out great! A perfect meal to add to your weekly menu especially on wintery nights.

Happy eating!

Tips and Notes:

1.  Never skip the browning part as it create a good crusty exterior and also makes your broth more flavorful when you deglaze the pan.
2. I just love Yukon potatoes because of its buttery texture which adds flavor and texture to this dish. It won't easily fall apart when cooked longer. But you can also use russet potatoes here.
3. Make sure you rub the salt deep into as many cracks and crevasses as possible to ensure all parts are equally seasoned and flavored.
4. If you don't want another dish to wash, in this case a skillet, you may add the cornstarch thickener mixture DIRECTLY into the crock pot in the last hour of cooking. I know how much you love less dishes to wash. 😉
5. No slow cooker? Don't worry. You can wake it on stove top. Just keep an eye on the water level.

Prep: 15 mins

Cook: 3 hrs

Total: 3 hrs 15 mins

American

• ▢ 3-4 pounds (1.36-1.81 kg) chuck roast
• ▢ 1 tablespoon (13.44 g)canola
• ▢ 2 teaspoon (4.2 g) creole seasoning
• ▢ Salt to taste
• ▢ 2 bay leaves
• ▢ 1 large onion , chopped
• ▢ 1 tablespoon (2 g) minced garlic
• ▢ 1 celery stalk , chopped
• ▢ 2 sprigs thyme , plus more
• ▢ 1 tablespoon (16.38 g) tomato paste
• ▢ 1 1/4 cups (352.5 g)beef broth
• ▢ 1 pound (450 g) carrots , peeled and cut into large chunks
• ▢ 1- 1 1/2 pound (453.59 - 680.39 g) potatoes , peeled and cut into large chunks

Pot Roast Gravy

• ▢ 3-4 Tablespoons butter
• ▢ 3 -4 Tablespoons flour
• ▢ salt and pepper to taste

• Rinse trim chuck or any visible fat, rinse and then pat dry with paper towel.

• Generously salt and pepper roast, then season with cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.
  

• Heat about 1 tablespoon oil in skillet on medium, place beef in a single layer and sear meat on both sides until brown. About 3-4 minutes each side.
  

• Transfer the roast to the insert of a slow cooker. ( I used a 6 quart slow cooker )
  

• Throw in bay leaves, onions , garlic , celery, and thyme . Stir until fragrant about 2-3 minutes
  

• Add tomato paste , followed by beef broth to the skillet scrape all sides .Bring to a boil, remove and and pour in the slow cooker.
  

• Then throw in carrots, potatoes in the slow cooker and salt according to preference. Remember you can always add more .
  

• Cover and slow cook on high for about 3 1/2 – 4 hours or low for 7-8 hours. Start checking after 3 1/2 hours , until the roast is tender .
  

Pot Roast Gravy

• Using a spoon skim any visible fat from the surface of the roast liquid . Discard the bay leaf and thyme stems. Strain the vegetables, reserving the gravy
  

• Heat a saucepan or skillet with butter over a medium-high heat.
  

• Gently whisk in the flour to make a "roux." Stir the roux for 2-3 minutes to remove any raw taste of the flour.
  

• Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
  

• Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down.
  

Calories: 705 kcal (35%) | Carbohydrates: 40 g (13%) | Protein: 60 g (120%) | Fat: 34 g (52%) | Saturated Fat: 14 g (88%) | Cholesterol: 187 mg (62%) | Sodium: 562 mg (24%) | Potassium: 2264 mg (65%) | Fiber: 9 g (38%) | Sugar: 5 g (6%) | Vitamin A: 15625 IU (313%) | Vitamin C: 35.6 mg (43%) | Calcium: 159 mg (16%) | Iron: 13.7 mg (76%)

Course: Main

Cuisine: American

Nutrition Facts

Slow Cooker Pot Roast

Amount Per Serving

Calories 705 Calories from Fat 306

% Daily Value*

Fat 34g 52%

Saturated Fat 14g 88%

Cholesterol 187mg 62%

Sodium 562mg 24%

Potassium 2264mg 65%

Carbohydrates 40g 13%

Fiber 9g 38%

Sugar 5g 6%

Protein 60g 120%

Vitamin A 15625IU 313%

Vitamin C 35.6mg 43%

Calcium 159mg 16%

Iron 13.7mg 76%

* Percent Daily Values are based on a 2000 calorie diet.

How to Make Pot Roast

Rinse trim chuck or any visible fat , rinse and  then pat dry with paper towel. Generously salt and pepper roast ,  then season with cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.

Heat about 1  tablespoon oil in skillet on medium, place beef in a single layer and sear meat on both sides until brown. About 3-4 minutes each side. Transfer the roast to the insert of a slow cooker.( I used a 6 quart slow cooker ).

Throw in bay leaves, onions , garlic, celery, and thyme. Stir until fragrant about 2-3 minutes.

Add tomato paste, followed by beef  broth to the skillet scrape all sides. Bring to a boil, remove and and pour in the slow cooker.

Then throw in carrots, potatoes in the slow cooker and salt according to preference. Remember you can always add more. Cover and slow cook on high for about 3 1/2 – 4  hours or low for 7-8 hours. Start checking after 3 1/2 hours , until the roast is tender.

(See recipe box for Pot Roast Gravy Instructions)

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Source: https://www.africanbites.com/slow-cooker-pot-roast/

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