Bone In Pot Roast Slow Cooker

This tender pot roast dinner with potatoes, carrots and gravy is the ultimate comfort food.

When a beef roast is cooking it makes the whole house smell sooo good…just like comfort food.

And when a roast is fall-off-the-bone tender (even if there isn't a bone), there's nothing like it.  It tastes amazing.

Since the beef roast in this recipe is cooked with "moist heat" (cooked with liquid), it's called a "pot roast" (as opposed to "roast beef" that's cooked dry).

The liquid used in this recipe is beef broth but other liquids such as wine, beer, or water can also be used.

For a pot roast to be tender, it needs to cook low-and-slow (braising) which tenderizes the meat fibers.

Although in this recipe the pot roast is cooked in a slow cooker, a pot roast can also be cooked in the oven, on the stove top, in a pressure cooker or in an instant pot.

It may seem counter intuitive given how tender and moist a pot roast is, but the best cuts of beef for a pot roast are those that:

• are relatively inexpensive,
• are tough,
• have less fat
• are lean, and
• have a good amount of connective tissue (this is what slowly breaks down to make the meat tender when it's cooked at a low heat for a long period of time (braised); but if cooked quickly it can be quite tough).

Here are the best cuts of meat for making a pot roast:

Chuck

Chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast, chuck seven-bone pot roast (also called 7-Bone), or beef chuck arm

Round

Rump roast, bottom round, top round roast

Brisket

The "flat cut" is leaner, and the "point cut" has more fat.

TIP – sometimes the label on a brisket doesn't specifically say "flat" or "point" cut, but the flat cut is generally larger and shaped like a rectangle or square, as opposed to the point cut that is generally thicker, smaller, and has a pointed shape on one of the ends.

These 3 cuts of meat come from areas of the animal that get a lot of exercise, and where the muscles are highly used.

And as a result, these cuts of meat are more lean and have less fat.

The chuck comes from the shoulder, the round comes from the back part of the cow that includes the rump and hind leg, and the brisket comes from the top of the cow's front legs.

I like to buy meat at one particular grocery store because it consistently tastes good and they periodically have really good sales on their meat.

I'm sometimes taken back by how expensive the regular price of beef roasts are but when I see a savings of a third or even half the price, it's time for me to make a roast.

And honestly, that's how I decide which type of roast I'm going to use in a recipe.  The one that's on sale, that's the right size for what I need, and also one that looks fresh.

In this pot roast recipe I used a rump roast.

I'm actually partial to rump roast because it was the only type of roast that my grandmother would use when making a pot roast.  It had to be a rump roast no matter what.

This scrumptious pot roast is seasoned with salt and pepper, and cooked with fresh garlic, fresh thyme and fresh rosemary.

The pot roast is cooked with halved potatoes, cut carrots and slices of onion which makes for a wonderful one-pot dinner.

TIP –  Red potatoes work well when cooked with this pot roast because they hold their shape when cooked at a low temperature for a long time period.

Here are more slow cooker recipes you may like "Split Pea and Ham Soup with Smoked Gouda", "Meatloaf with Seasoned Tomato Sauce Topping" and "Cheesy Potato Soup with Smoked Sausage".

In this recipe there's also a quick and easy gravy that's made with the liquid left in the slow cooker pot after the pot roast, potatoes and vegetables are done cooking.

Here are more recipes with gravy you may like "How to Make Turkey Gravy from Pan Drippings", "Skillet Biscuits and Sage Sausage Gravy" and "Fried Chicken and Bacon Gravy Sliders".

Let's check out the ingredients for this delicious pot roast.

For the Pot Roast – A beef roast (chuck, round or brisket)*, red potatoes, onion, carrots, garlic, olive oil, beef stock, fresh thyme, fresh rosemary, salt and pepper

For the Gravy – Liquid from the slow cooker pot after the roast is done cooking, plus beef broth, corn starch, salt and pepper

* In this recipe, a rump roast was used which is a cut of meat from the "round".

Equipment – 5 quart slow cooker (crockpot) or larger (I used a 6 quart slow cooker)

A printable recipe  with the measurements and instructions is located at the bottom of this post.

Here's how to make it.

For the Pot Roast:

For the Beef Roast – To the top and bottom sides of the roast…

…add salt and pepper.

Also add salt and pepper to…

…the sides of the roast.

Set aside for a moment.

TIP – Although it's not done in this recipe, an option is to sear or brown the meat in a skillet first before adding it to the slow cooker which may add more flavor.

For the Slow Cooker Pot – Drizzle olive oil in the bottom of the pot.

Using a silicon cooking brush or a pastry brush…

…spread the oil along the bottom surface of the pot and up the sides about a couple inches.

To the bottom of the pot, add minced, pressed, or finely chopped garlic…

…2 sprigs of fresh rosemary, and 1 sprig of fresh thyme (each sprig spaced evenly apart with the sprig of thyme in the middle of the sprigs of rosemary).

Lay the roast in the pot on top of the herbs and garlic.

On top of the roast, lay 1 sprig of rosemary and 2 sprigs of thyme (each sprig spaced evenly apart with the sprig of rosemary in the middle of the sprigs of thyme).

Add sliced onion on top and around the perimeter of the roast.

Next, around the perimeter of the roast add cut carrots…

…and potatoes that are cut in half widthwise.

Around the perimeter of the roast (on top of the potatoes and carrots), add beef broth.

TIP – Add the broth to just the area around the roast, rather than on top of the roast so that the seasoning on top of the roast stays in place rather than being rinsed away by the broth.

TIP – The meat should not be submerged in the liquid since the method of cooking is braising, rather than "boiling" the meat in the liquid.

Then,

…to the potatoes and carrots add salt…

…and pepper.

Next,

…cover with a lid and cook on the low setting for 8 hours or until it's fork tender.

TIP – For best results, don't open the lid during the cooking process.

TIP – The roast isn't done until…

…it can be easily pulled apart with 2 forks.

TIP – For best results, cook the roast low-and-slow (on the low setting for 8 hours), rather than cooking it on the high setting for a shorter time period. If cooked on high for a shorter duration of time, the meat may be tough and chewy.

Serve the pot roast, potatoes and carrots while warm with warm gravy.

For the Gravy:

After the pot roast is done cooking, ladle out 1-1/2 cups of the liquid left in the slow cooker pot and strain it with a fine mesh strainer.

TIP – While making the gravy, put the lid back on the slow cooker so that the meat, potatoes and carrots stay warm.

To a medium size pot, add the strained liquid.

To the pot, add beef broth.

Heat the pot on medium heat and stir.

For the Corn Starch Slurry – In a small bowl, add corn starch and water.

Stir until the mixture thickens (use a spoon to scrape the bottom of the bowl to make sure none of the dry corn starch sticks to the bottom).

Continue stirring the broth mixture.

While stirring, slowly add the corn starch slurry.

Continue to stir.

Add salt and pepper to taste.

When the gravy thickens to the desired consistency (about 6 to 8 minutes) it's ready to serve.

Serve the gravy while warm.

Next…

…it's…

…time to eat.

The gravy tastes wonderful drizzled over the pot roast, potatoes and even the carrots if you like.

Enjoy each and every…

…delicious comfort food bite.

Thank you so much for stopping by CCC!

More Comfort Food Recipes You May Like:

Easy Skillet Smoked Sausage with Caramelized BBQ Sauce

Roaster Pan Pork Chop Dinner with Potatoes and Vegetables

Easy Macaroni and Cheese with Cavatappi Pasta

Skillet Biscuits and Sage Sausage Gravy

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Yield: 4 (if there is a lot of fat on the roast, the serving size may be less)

Prep: 15 minutes

Cook: 8 hours 10 minutes

Total: 8 hours 25 minutes

For the Pot Roast:

• 2 pounds boneless rump roast (or other type of beef cut from the round, chuck or brisket)
• 1 tablespoon olive oil for spreading oil in the bottom of the slow cooker pot
• 4 large cloves garlic peeled and minced, pressed, or finely chopped
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1/2 teaspoon salt for seasoning the meat
• 1/2 teaspoon ground black pepper for seasoning the meat
• 1/2 of a large onion (white or yellow) peeled and sliced into about 1/2-inch thick slices
• 6 medium-size red potatoes cut in half widthwise (if the red potatoes are large, cut into quarters)
• 1 carton (32 ounces) beef stock (use only 2-1/2 cups and reserve the rest for the gravy) use 2-1/2 cups for the pot roast
• 1/4 teaspoon salt for seasoning the potatoes and carrots
• 1/4 teaspoon ground black pepper for seasoning the potatoes and carrots
• Salt to taste when serving
• Ground black pepper to taste when serving

For the Gravy:

• 1-1/2 cups liquid from the pot with the cooked pot roast, potatoes and carrots strained
• 1-1/2 cups beef broth (this should be the amount of the remaining broth from the carton)
• 1/4 teaspoon salt or add to taste
• 1/4 teaspoon ground black pepper or add to taste
• 1/4 cup water (for the corn starch slurry)
• 2-1/2 tablespoons corn starch (for the corn starch slurry)

• 5 quart slow cooker (crockpot) or larger

For the Pot Roast:

• For the Beef Roast - To the top, bottom and sides of the roast, add salt and pepper. Set aside.

  Although it's not done in this recipe, an option is to sear or brown the meat in a skillet first before adding it to the slow cooker which may add more flavor.

• For the Slow Cooker Pot - Drizzle olive oil in the bottom of the pot. Using a silicon cooking brush or a pastry brush spread the oil along the bottom surface of the pot and up the sides about a couple inches.

• To the bottom of the pot, add minced, pressed, or finely chopped garlic, 2 sprigs of fresh rosemary, and 1 sprig of fresh thyme (each sprig spaced evenly apart with the sprig of thyme in the middle of the sprigs of rosemary).

• Lay the roast in the pot on top of the herbs and garlic. On top of the roast, lay 1 sprig of rosemary and 2 sprigs of thyme (each sprig spaced evenly apart with the sprig of rosemary in the middle of the sprigs of thyme).

• Add sliced onion on top and around the perimeter of the roast. Next, around the perimeter of the roast add cut carrots, and potatoes that are cut in half widthwise.

• Around the perimeter of the roast (on top of the potatoes and carrots), add beef broth. To the potatoes and carrots, add salt and pepper. Cover with a lid and cook on the low setting for 8 hours or until it's fork tender.

• Serve the pot roast, potatoes and carrots while warm with warm gravy.

For the Gravy:

• After the pot roast is done cooking, ladle out 1-1/2 cups of the liquid left in the slow cooker pot and strain it with a fine mesh strainer.

  While making the gravy, put the lid back on the slow cooker so that the meat, potatoes and carrots stay warm.

• To a medium size pot, add the strained liquid. To the pot, add beef broth. Heat the pot on medium heat and stir.

• For the Corn Starch Slurry - In a small bowl, add corn starch and water. Stir until the mixture thickens (use a spoon to scrape the bottom of the bowl to make sure none of the dry corn starch sticks to the bottom).

• Continue stirring the broth mixture. While stirring, slowly add the corn starch slurry.

• Continue to stir. Add salt and pepper to taste. When the gravy thickens to the desired consistency (about 6 to 8 minutes) it's ready to serve.

  Serve the gravy while warm.

TIPS:

1. Here are the best cuts of meat for making a pot roast:

Chuck -Chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast, chuck seven-bone pot roast (also called 7-Bone), or beef chuck arm

Round - Rump roast, bottom round, top round roast

Brisket - The "flat cut" is leaner, and the "point cut" has more fat.

2. Red potatoes work well when cooked with this pot roast because they hold their shape when cooked at a low temperature for a long time period.

3. Although it's not done in this recipe, an option is to sear or brown the meat in a skillet first before adding it to the slow cooker which may add more flavor.

4. Add the broth to just the area around the roast, rather than on top of the roast so that the seasoning on top of the roast stays in place rather than being rinsed away by the broth.

5. The meat should not be submerged in the liquid since the method of cooking is braising, rather than "boiling" the meat in the liquid.

6. For best results, don't open the lid during the cooking process.

7. The roast isn't done until it can easily be pulled apart by 2 forks.

8. While making the gravy, put the lid back on the slow cooker so that the meat, potatoes and carrots stay warm.

Course: Main Course

Cuisine: American

Keyword: Beef, Beef Roast, Carrots, Red Potatoes, Slow Cooker

Bone In Pot Roast Slow Cooker

Source: https://www.couponclippingcook.com/slow-cooker-pot-roast-with-gravy/

Posted by: whitmorethemeavoking.blogspot.com

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