Slow cooker pot roast

Using my crockpot is one of favorite ways to cook dinners for the week when meal prepping. It makes so much less work for me and I can set it and forget it. It’s use has allowed me to binge-watch Reign to my heart’s content, and relax on days that usually feel so busy.

Over the past two weeks we have made pot roasts to enjoy throughout the week. Pot roast is one of those comfort foods that you think of when you think about winter, and being with family. It has been so amazing to have such a comforting meal on the cold nights.

As much as I love cooking new things, I also do not mind eating the same foods over and over if I’m busy. My fiancé is the same. Most of December and January were chicken soup, and these past few weeks have been pot roast. I have to admit I have another roast sitting in my refrigerator to be cooked tomorrow. I was secretly so happy when my fiancé suggested we make one again for this week, since I didn’t know how much time I would have to cook this weekend.

Below is how I have made our pot roasts over the past few weeks. Enjoy! Oh, and if you haven’t used one yet, use a slow cooker liner to make clean up SUPER easy!

Slow cooker pot roast

Prep time: 20 minutes Cook time: 8 hours

Ingredients:

  • Top Chuck Roast
  • 3 large carrots, cut into circles
  • 2 large potatoes, cubed
  • 1 medium onion, sliced
  • 1 spring of fresh rosemary
  • 1 tsp dried thyme
  • 4-5 cloves garlic, sliced
  • Salt
  • Pepper
  • 2 cups of beef broth
  • 1 cup of red wine (I use Pinot noir)
  • 2 tbsp oil (I use grapeseed or canola)
  • 3 tbsp cornstarch

Steps:

  1. Cut up onion, carrots, and potatoes and add to the crockpot. Top with 1/2 spring of rosemary, sliced garlic, salt and pepper.
  2. Rub the roast with salt, pepper, thyme and 1/2 spring of rosemary.
  3. In a large pan over medium heat, brown each side of the roast, then add to crockpot.
  4. Add beef broth and red wine to the crockpot.
  5. Cover, set on low and cook for 8 hours.
  6. Once cooked, remove roast from crockpot and slice. The roast will be shred or sliced easily at this time. Then remove the vegetables from the crockpot.
  7. Remove the remaining broth from the crockpot and add to a small saucepan. Add corn starch and cook over medium heat until it thickens into a gravy for the pot roast.
  8. Serve and enjoy!

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