Holiday Pot Roast Slow Cooker

When the days get shorter and the nights get colder, we all start craving comfort food. And when it comes to comfort food, there's nothing better than a pot of warm, fragrant pot roast and potatoes. Some people might be intimidated at the thought of cooking such a large piece of meat, but in reality, pot roast is one of the easiest things you can make—and this recipe takes that simplicity to the next level by bringing in the slow cooker.

Buy a chuck roast.

When you make a pot roast, you're braising: cooking a tough cut of meat until the collagen and connective tissue in the meat breaks down, rendering the meat juicy and moist, with that delicious shreddy texture we all love. Leaner cuts of meat, such as tenderloin or sirloin, don't contain the necessary collagen to guarantee that luscious, melt-in-the-mouth result. Stick with chuck — this isn't the time to pay up for premium cuts!

Brown your meat before adding it to the slow cooker.

We know. The beauty of a slow-cooker recipe is that you can just throw everything in! But if you're game for this one simple extra step, we promise it's worth it. Searing the meat creates a delicious caramelized crust that will melt into the pot roast and infuse the vegetables and broth with all that flavor. To brown your meat, heat a large pan over medium high heat and add enough oil to coat the bottom in a thin film. Salt and pepper the meat well on all sides and dust with a little flour (it helps with the crust). Add the meat to the preheated pan (it should sizzle when it goes in) and cook undisturbed until golden brown on the bottom. Turn and continue to cook until browned on all sides, then add to the slow cooker on top of the vegetables.

Cook until the meat is fall-apart tender.

In our recipe, we say the meat is done when it's "fork-tender," but what does that mean? Well, exactly what it says: you should be able to shred the meat with a fork. If your fork is meeting resistance, the meat needs to be cooked longer. Nobody likes chewy pot roast, so make sure you follow the fork test to ensure you get that tender, melt-in-the-mouth result!

Made it? Let us know how it went in the comment section below!

Yields: 7 servings

Prep Time: 0 hours 15 mins

Total Time: 5 hours 30 mins

3/4 c.

low-sodium beef broth

2 tbsp.

tomato paste

2 tbsp.

Worcestershire sauce

1 tbsp.

cornstarch

1 lb.

small potatoes, scrubbed and halved

carrots, peeled and cut crosswise into 2" pieces

medium yellow onion, cut into 1/2" wedges

cloves garlic

sprig rosemary

(3.5 lb.) beef chuck roast

Kosher salt

Freshly ground black pepper

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

In the bottom of a slow cooker, whisk together broth, tomato paste, Worcestershire, and cornstarch. Add potatoes, carrots, onion, garlic, and rosemary.
Season beef with salt and pepper, then nestle into vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
Thinly slice roast and arrange on top of vegetables on a platter. Skim fat from extra juices in slow cooker and drizzle over top. Serve warm.

Dish, Food, Cuisine, Ingredient, Pot roast, Produce, Meat, Roast beef, Recipe, Galbijjim,

Brandon Bales

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io