I know we’ve all been home for the last 10 months, with nowhere to go, but this recipe will come in handy for lazy days, and the day we all get back to being busy. This pot roast requires minimal effort, for maximum comfort food. It’s pretty healthy, as well! I created this recipe back in college, and have been perfecting it off and on over the years– this will be the first time it’s been written down, so behold! The slow cooker pot roast!
I’ve included two ways to make this meal. The first set of instructions is for those who might be home while the crockpot is running, and have some extra time to add ingredients every few hours. The second set of instructions is for the “set it and forget it” version, where most ingredients are added all at once. The choice is yours, my friends!
A little “behind the scenes” for you all– plus, who doesn’t love the classic brown and serve rolls?
The mess was worth it…
Slow Cooker Pot Roast
Equipment
- Crock pot
Ingredients
- 3 tbsp olive oil, divided 2 tbsp for the skillet, and 1 tbsp for the crockpot
- 3 lbs pot roast
- salt, pepper, and garlic powder, to taste
- ½ tsp dried thyme
- 2 sweet onions, quartered
- 6 oz tomato paste
- 2 tbsp garlic, minced
- 2 boxes beef broth
- 1 lb Yukon Gold potatoes, halved or left whole
- 1 bag baby carrots
- 2 tbsp corn starch
- 2 tbsp water
- 1 lb egg noodles
- 2 tbsp butter
Instructions
- Set a cast iron skillet over high heat, and turn your crockpot to high heat setting. Let both pre-heat for 5-10 minutes, while you prep the meat and vegetables.
- While your pan and crockpot pre-heat, pat the roast dry with a paper towel and season generously with kosher salt and black pepper. Set aside and quarter the onions.
- Add olive oil to your skillet once it's pre-heated, and then set the roast into the hot pan for about 2 minutes per side.
- At the same time, add oil to the crockpot, and let your onions sauté for several minutes as the roast is searing. Stir in tomato paste, and set roast on top of the onion mixture, after it's been seared on all sides. Pour any juices from the skillet into your crockpot as well.
- Season once more with salt, pepper, and garlic powder. Add thyme, and spread minced garlic all over the top of the roast.
- Pour beef broth into the crockpot, until it reaches just over halfway up the pot roast. Cover, and cook on high for about 4 hours.
- After about 4 hours, if your meat has tenderized enough, break it apart with a fork. (if not, no worries!) Add carrots and potatoes, and more broth if desired.
- An hour or so before you're ready to eat, make a cornstarch slurry with your cornstarch and water. If you haven't shredded your meat yet, shred it now, and add cornstarch slurry. This will help thicken the broth a bit more. Stir crockpot mixture, cover again, and let it continue to cook on high.
- When you're about ready to eat, prepare your egg noodles according to package instructions. Drain them, and add butter. Stir to coat, and serve topped with the pot roast.
Notes
- Add onions and tomato paste at the bottom, place seasoned meat on top.
- Cover with minced garlic, and vegetables. Season generously with salt, pepper, garlic, and thyme.
- Pour in beef broth until meat is almost covered.
- Leave it to cook on high heat for about 6 hours, and then add cornstarch slurry about an hour before you’re ready to eat. Let it continue to cook, covered, on high heat.
- Prepare egg noodles, about 20 minutes before dinnertime, and serve!