This melt in your mouth Savory Slow Cooker Pot Roast that is so fall apart tender and has a gravy made from blending half of the cooked vegetables with the cooking marinade liquid. Show When time is an issue the slow cooker always saves me. Coming home to the aroma of this always makes for a relief knowing a killer meal is minutes away. So how was everyone’s Christmas? Did you survive all the food and libations? One more holiday coming up and then there is the New Year. Can you believe it? All these questions Kevin, how about a recipe to make my Monday all better? Well here it is, my Savory Slow Cooker Pot Roast. It’s just the ticket when your hands are full with other holiday duties, the kids are home from school and in town family are visiting. A great way to enjoy the family fun and know that dinner is happening under that slow cooker lid. I serve this with mashed potatoes or my Herb Roasted Poupon Potatoes. The gravy that gets made for this is amazing and I pour it over the pot roast, the potatoes and vegetables. I personally like to brown the beef chuck roast before it goes into the slow cooker. That is completely optional, but I must say browned meat seals in the juices and gives a nice texture to the outside of this Savory Slow Cooker Pot Roast. I also learned that by cooking the meat on a bed of the onion, celery and carrots I can use them to thicken the gravy, too. I end up taking the slow cooker pot roast out of the pan and scoop half of the vegetables and cooking liquid out and pulse it in my blender. Pour that thickened mixture back into the cooking liquid and you are good to go. I often times interchange the fresh herbs in this and while my favorite is thyme, fresh rosemary, chopped and added at the end it incredible, too. Enjoy!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. Calories: 390kcal | Carbohydrates: 12.7g | Protein: 50.6g | Fat: 14.8g | Saturated Fat: 5.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 7.8g | Trans Fat: 0.6g | Cholesterol: 145.1mg | Sodium: 472mg | Fiber: 2.3g | Sugar: 4.2g How much water do you put in a slow cooker for beef?It should just cover the meat and vegetables. Don't overfill your slow cooker, or it may start leaking out the top, and the food won't cook so well. Half to two-thirds full is ideal – certainly no more than three-quarters.
Should roast be covered with liquid in slow cooker?Should A Roast Be Covered With Liquid In A Slow Cooker? You do not have to cover a roast with liquid in a slow cooker. No matter the size of the roast you want to cook in the slow cooker, the amount of liquid should never cover more than half of the roast.
Does beef get more tender the longer you cook it in a slow cooker?Cook Low and Slow
This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat. Why is meat still tough in the slow cooker? It's because you haven't let the collagen break down.
How do you keep roast beef from drying out in a slow cooker?If the meat comes with skin or a fat cap, leave that intact to keep the meat from drying out. It's also possible that the meat simply cooked too long. Generally, start out with about 1 to 1.25 hours per pound for cooking on high and 1.25 to 1.5 hours per pound for cooking on low.
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