Slow Cooker: Savory Pot Roast with Mixed Veggies

 

It’s finally Crock Pot season!  (Not that it really matters to me because I will happily use my slow cooker year-round).  However, at this time of year, slow cooker meals seem to be so much more comforting, savory, warm, and inviting due to the cooler temperatures.  Growing up, I remember my mom used to make the most delicious pot roasts served with cheesy garlic bread.  I think that conditioned me to associate fall crock pot meals with savory pot roast recipes.

While this may not be my mom’s recipe, it is nonetheless delicious and hearty – The perfect fall dinner.  The way the roast falls apart with the slightest touch of the fork is amazing.  Besides the tender meat, you can add just about any vegetables you like.  I kept with the hearty fall theme and added red potatoes, baby carrots, onions, and mushrooms, all of which were delightfully infused with the beef broth and balsamic vinegar.

My mouth is literally watering as I type up this post… Looks like I’ll be making this again very soon!

First, we need to season the meat (my measurements are for a 2-4lb chuck roast).  Generously rub the roast with the Italian seasoning, garlic powder, crushed red pepper, ground black pepper, and seasoned salt (regular salt works too!).  In my opinion, you can’t really over-do the spice rub since some of it will come off the roast during the cooking process.

Now it’s time to brown the roast.  Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.  Once hot, place your roast in the skillet and let it brown on all sides (roughly 5 minutes on the large sides and 2 minutes on the ends).

Tip:  In order to brown the edges, I held the roast up with tongs and held it in place.

While your roast is browning, pour your beef broth into a small sauce pan and bring to a boil.  Let the broth cook until the liquid is reduced by half then remove from heat.

Once the roast is sufficiently browned, set it aside on a clean plate or cutting board.

Okay, if you’re like me, your immediately reaction may be to place the dirty skillet in the sink but don’t do that yet!  We want to get all of those delicious browned bits out of the pan and added to the crock pot.  To do this, add about 1/4 cup of water to the skillet and scrape up the browned bits from the bottom.  Now add these pan drippings to your reduced beef broth along with the balsamic vinegar.

Tip:  I only added 1/4 cup of balsamic vinegar since we buy ours from the specialty store and it’s not cheap but next time, I plan to buy generic balsamic vinegar and use 1/2 cup or even 3/4 cup for a more tangy and pronounced flavor.

Let’s get to work on the veggies.  As I mentioned before, I added red potatoes (quartered), mushrooms (caps only), onions (thickly sliced), and baby carrots (whole).

Layer your onions on the bottom of your slow cooker then place the roast on top of them.  After that, toss in the rest of your veggies (I spread mine around and on top of the roast).

Slowly and carefully pour your broth mixture over everything in the slow cooker.  Close the lid and let it cook on low for 6-8 hours.  Be prepared for your house/apartment to smell amazing!

Slow Cooker: Savory Pot Roast with Mixed Veggies

Adapted from A Cook’s Quest

You Will Need

  • 2-4lb chuck roast
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 2 teaspoons ground black pepper
  • 2 teaspoons (seasoned) salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon oil
  • 1/4 cup water
  • 2 large onions, peeled and thickly sliced
  • 3 small red potatoes, scrubbed and quartered
  • 1 cup mushrooms
  • 1 cup baby carrots
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar

What to Do

  1. Generously rub the roast with the Italian seasoning, garlic powder, crushed red pepper, ground black pepper, and seasoned salt.
  2. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.  Once hot, place the roast in the skillet and let it brown on all sides (roughly 5 minutes on the large sides and 2 minutes on the ends).
  3. While the roast is browning, pour beef broth into a small sauce pan and bring to a boil.  Let the broth cook until the liquid is reduced by half then remove from heat.
  4. Once the roast is sufficiently browned, set it aside on a clean plate or cutting board.
  5. Deglaze the skillet with 1/4 cup of water and add the pan drippings to the reduced beef broth along with the balsamic vinegar.
  6. Layer the onions on the bottom of your slow cooker then place the roast on top of them.
  7. Add the rest of your chosen veggies on top of and around your roast.
  8. Slowly and carefully pour the broth mixture over everything in the slow cooker.
  9. Close the lid and let it cook on low for 6-8 hours.
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8 thoughts on “Slow Cooker: Savory Pot Roast with Mixed Veggies

    • I agree, Julia! The slow cooker is like an extra cook in the kitchen (in a good way!). Can’t wait to try a whole bunch of delicious fall/winter recipes soon :).

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