Slow Cooker Pot Roast

Ingredients

• 2.27 kg (5 lb)chuck roast or blade roast
• 1onion
• 4garlic cloves
• 1 largecarrot
• 1bay leaf
• 1 sprigfresh rosemary
• 1beef bouillon cube
• 480 ml (2 cups)water
• 57 g (1/4 cup)butter
• 30 g (1/4 cup)plain flour
• 720 ml (3 cups)cooking liquid from the roast
• 1 cubebeef bouillon

Instructions

1. 1

   Season the roast

   Mix the seasonings referred to in the recipe with oil and vinegar, then rub the mixture over the roast. Marinate for at least 1 hour or overnight. The recipe does not specify quantities for the seasonings, oil or vinegar.

2. 2

   Brown the beef

   Use the sauté function to brown the roast on all sides. Mix the water with 1 beef bouillon cube and add it to the cooker.

3. 3

   Slow cook

   Cover and cook on high for 8 hours.

4. 4

   Check tenderness

   After 8 hours, check whether the beef needs more cooking. If you want it softer, turn it over and cook for 1 more hour.

5. 5

   Prepare the liquid

   Remove the roast and cut it into pieces. Strain the cooking liquid and set aside 3 cups (720 ml) for the gravy.

6. 6

   Make the roux

   Melt the butter in a pot, then stir in the flour. Cook until the mixture turns golden to brown.

7. 7

   Finish the gravy

   Add the cooking liquid and whisk, crushing in the beef bouillon cube. Stir and simmer until the gravy thickens.

What is pot roast?

Pot roast is a method of cooking a large, usually tougher cut of beef slowly with liquid until it becomes tender. It is popular in home cooking across the United States, where the name refers to the covered pot or cooker used to braise the meat.

This version browns the roast before slow cooking, then turns the cooking juices into a roux-thickened gravy. The method gives you both tender beef and a savoury sauce from the same cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 78g protein, 11g carbs, 72g fat.

The beef supplies most of the protein and fat, while the flour and any vegetables served alongside contribute carbohydrates. Butter adds fat to the gravy, and bouillon can make it a significant source of sodium. Balance a serving with plenty of vegetables and a moderate portion of potatoes or bread.

Choosing the beef

Cut choice: chuck and blade roast suit long, moist cooking because they become tender over time. Keep the roast in one piece while it cooks so it retains its juices.

Browning: sear every side using the sauté function before adding the liquid. This adds a browned surface flavour that the slow-cooking stage alone will not create.

The seasoning and marinade

Marinating: the method calls for seasonings mixed with oil and vinegar, but it does not identify those seasonings or give quantities for the oil and vinegar. Check the original recipe details if you need those amounts before starting.

Aromatics: onion, garlic, carrot, bay leaf and rosemary contribute flavour to the cooking liquid. Keep the bay leaf whole so it is easy to remove before serving.

Cooking until tender

Timing: the stated cook is 8 hours on high, followed by an optional extra hour if you want softer beef. Slow cookers can vary, so use tenderness rather than the clock alone as your final cue.

Checking: if the meat is still firm when tested, turn it over and continue cooking for the additional hour described in the method. Let it rest briefly before cutting.

Getting smooth gravy

Straining: strain the cooking liquid after removing the roast to separate out the solids. Measure 720 ml (3 cups) for the gravy as listed.

Roux: cook the butter and flour until golden to brown, stirring so it colours evenly. Add the liquid while whisking, then simmer and stir until the sauce thickens.

Serving the roast

Carving: cut the cooked beef across the grain for shorter, easier-to-chew slices, or pull it apart if it is very tender. Spoon gravy over the meat just before serving.

Pairings: serve with potatoes, mashed swede or bread to catch the gravy, and add a green vegetable such as peas or green beans for a fresh contrast.

Recipe notes & tips

• Pat the roast dry before browning so its surface sears rather than steams.
• Brown all sides of the beef for a deeper flavour in the finished gravy.
• Strain the cooking liquid carefully before using it in the gravy.
• Whisk the liquid into the roux gradually to help prevent lumps.
• Remove the bay leaf before serving.
• Check the roast for tenderness before deciding whether it needs the extra hour.

Variations

• Add potatoes: cook peeled chunks alongside the roast if your slow cooker has room.
• Use red wine: replace some of the water with red wine for a richer cooking liquid.
• Add mushrooms: stir sliced mushrooms into the cooking liquid for an earthy gravy.
• Include thyme: add a few sprigs with the rosemary for a different herbal note.
• Make it gluten-free: thicken the strained liquid with a suitable gluten-free flour instead of plain flour.

Common mistakes to avoid

• Skipping the browning: the roast misses a layer of flavour; sear it on all sides first.
• Guessing the missing marinade amounts: the source does not specify them; check its full recipe details before mixing.
• Adding liquid without whisking: lumps can form in the gravy; pour it in while whisking.
• Stopping while the beef is firm: continue cooking for the optional extra hour and check again.
• Leaving the bay leaf in: remove it from the strained liquid before serving.

How to store

Refrigerate leftover beef and gravy in separate airtight containers for up to 3 days. Reheat gently on the hob or in the microwave until piping hot, adding a splash of water to the gravy if it has thickened too much.

Frequently asked questions