Slow Cooker Pot Roast with Gravy
ID: e9524039...
A comforting and easy slow cooker pot roast recipe featuring tender chuck roast, baby potatoes, and carrots smothered in a rich, savory homemade gravy. Perfect for a hassle-free, delicious family dinner.
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🍳 烹飪流程
Dredge the chuck roast pieces in seasoned flour. → Sear the beef in hot oil on both sides until a rich crust forms, then remove. → Sauté onions and garlic in the same pan, whisk in the leftover flour dredge and beef broth to make a thick gravy. → Assemble the beef, gravy, thyme, potatoes, and carrots in a slow cooker and cook on LOW for 6 to 8 hours. → Slice the rested beef, skim the fat from the gravy, and return the meat to the sauce to serve.
烹飪步驟
簡短烹飪順序
Dredge the chuck roast pieces in seasoned flour. → Sear the beef in hot oil on both sides until a rich crust forms, then remove. → Sauté onions and garlic in the same pan, whisk in the leftover flour dredge and beef broth to make a thick gravy. → Assemble the beef, gravy, thyme, potatoes, and carrots in a slow cooker and cook on LOW for 6 to 8 hours. → Slice the rested beef, skim the fat from the gravy, and return the meat to the sauce to serve.
開場介紹
A comforting and easy slow cooker pot roast recipe featuring tender chuck roast, baby potatoes, and carrots smothered in a rich, savory homemade gravy. Perfect for a hassle-free, delicious family dinner.
步驟 1
Prepare the flour dredge by combining 1/2 cup of all-purpose flour, onion powder, garlic powder, salt, and cracked black pepper on a baking sheet.
步驟 2
Thoroughly coat both pieces of the 4 lb beef chuck roast in the seasoned flour dredge.
步驟 3
Heat 1/4 cup of cooking oil in a large pan. Add the dredged chuck roast and sear both sides for several minutes until a deep brown crust develops.
步驟 4
Remove the seared beef from the pan and let it rest on a tray.
步驟 5
Turn off the heat briefly to avoid burning. Using the residual heat and oil in the pan, sauté the diced onion until softened and translucent, then turn the heat back on.
材料清單
重要提醒
Searing the meat is crucial to build deep flavor and color for both the roast and the gravy.
The gravy is made purposefully thick because the beef and vegetables will release a lot of natural juices during the slow cooking process, thinning it out perfectly.
For sliceable but tender pot roast, aim for 6 to 7 hours of cooking. If you prefer fall-apart shredded beef, cook for the full 8 hours on LOW.
Always taste your gravy at the end of cooking and adjust seasoning with extra salt and pepper to your preference.
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