The Easiest Slow Cooker Pot Roast
Enjoy the easiest slow cooker pot roast with tender beef, hearty vegetables, and rich gravy, perfect for a comforting meal.
Equipment
- Slow Cooker
Ingredients
- 3 pounds boneless beef chuck roast
- 1 teaspoon kosher salt plus more as needed
- ½ teaspoon freshly ground black pepper plus more as needed
- 1 pound large carrots (about 5), peeled and cut into 3-inch pieces
- 1 pound fingerling or small yellow potatoes
- ¾ cup hot water
- 1 packet Savory Choice demi glace concentrate see Recipe Notes for substitutes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 teaspoons all-purpose flour
- 2 tablespoons coarsely chopped fresh parsley leaves or chives (optional)
Instructions
- Season the beef roast all over with kosher salt and black pepper. Place in a slow cooker. Scatter the carrots and potatoes around the roast.
- Stir the hot water and demi glace concentrate together, then pour over the roast. Cover and cook on LOW for 8 to 9 hours.
- Transfer the roast to a cutting board and cover loosely with aluminum foil. Transfer the vegetables to a bowl and keep warm.
- Pour the cooking liquid into a measuring cup and spoon off the fat that floats to the top. Discard the fat.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the cooking liquid and simmer until thickened, about 3 minutes. Season as needed.
- Gently break the roast apart into muscle groups and carve each piece across the grain into thick slices. Keep some fat on the meat for flavor.
- Arrange the meat on a platter, place the vegetables around it, pour the gravy over, and sprinkle with parsley if desired.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 60mgIron: 3mg
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