The cold weather has arrived and that means it’s time to get cozy in the kitchen! Nothing is more comforting than a warm, slow cooked meal after coming in from the cold. Whether you work outside in the elements or bundle up to get in and out of your car to and from work; the inviting, delicious smell of this Old Fashioned Pot Roast will welcome you home and comfort you even on the most frigid evenings. This satisfying Slow Cooker meal takes only minutes to prepare and will have your family coming back for more.
#SlowCooker Old Fashioned Pot Roast for a comforting family meal! #crockpot #dinner
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Fresh chuck roast is cooked slow all day with baby Yukon Gold potatoes, carrots, celery, onion and garlic in a herb infused beef broth to give you a flavorful, melt in your mouth beef roast. The left over juices from the roast can simply be whisked into a savory gravy and then ladled on top of the tender beef and vegetables. This meal makes a wonderful Sunday dinner, but can easily be prepared any day of the week. This old fashioned, home cooked meal is excellent served with fresh crusty bread, a garden salad and a glass of red wine for a truly comforting and relaxing evening at home by the fire. Your family never has to know you didn’t spend all day cooking it!
Ingredients
- 2 1/2 to 3 lbs. fresh beef chuck roast, cut into serving sized pieces ( not bite sized )
- 1 large onion, sliced
- 4 large carrots, peeled and roughly chopped into large pieces
- 2 ribs of celery, chopped into large pieces
- 3 lbs. baby Yukon Gold potatoes, scrubbed clean and halved
- 1 large clove of garlic, minced
- 2 bay leaves
- 1 Tbsp. Worcestershire sauce
- 1 tsp. dried rosemary
- 1 sprig of fresh thyme or 1/2 tsp. dried thyme
- 1 Tbsp. dried parsley
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1 cup beef broth or beef stock
Instructions
- Place all ingredients into a large 7 qt. slow cooker.
- Stir everything together well and cover.
- Cook on low for 9-10 hours or on high for 6 to 7 hours.
- You may serve with prepared gravy or just the juices from the roast.
- To make the gravy, remove 2 cups of juices from the slow cooker and pour them into a small sauce pan.
- Bring to a low boil and add 2 Tbsp. of flour and whisk until smooth.
- Continue stirring occasionally for a few minutes until the gravy starts to boil and is thickened.
- Remove from heat and season with salt and pepper to your taste.
- Ladle the hot gravy over the beef and roasted vegetables.
- Serves 6.
*Linking up at Ginger Snap Crafts, Savvy Southern Style, Buns In My Oven, The Best Blog Recipes, My Turn For Us, Feeding Big, Pint Sized Baker, Hun What’s For Dinner
