Description
Hearty Pioneer Woman Slow Cooker Pot Roast brings classic comfort straight from America’s heartland. Tender beef braised with rich vegetables melts in your mouth, promising a memorable meal that connects home cooks with traditional ranch-style cooking.
Ingredients
Scale
Meat:
- 1 whole (4 to 5 pounds or 1.8 to 2.3 kilograms) boneless chuck roast
Seasonings:
- 5 teaspoons kosher salt
- 2 ½ teaspoons black pepper
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 6 cloves garlic, minced
Vegetables and Herbs:
- 1 large yellow onion, peeled and cut into 1-inch wedges
- 1 pound (454 grams) baby yellow potatoes, halved if large
- 3 large carrots, peeled and cut into 1-inch pieces
- 6 sprigs thyme
- 3 sprigs rosemary
Liquid and Fat:
- 4 tablespoons olive oil
- 1 cup beef broth
Instructions
- Meticulously season the chuck roast with 4 teaspoons (20 milliliters) of salt and 2 teaspoons (10 milliliters) of ground black pepper, ensuring comprehensive and uniform coverage to develop a robust flavor foundation.
- Ignite a large skillet over medium-high heat and introduce 2 tablespoons (30 milliliters) of olive oil. Gently place the seasoned roast into the sizzling pan, searing each side until a rich, caramelized crust forms, approximately 12 to 16 minutes total. Carefully transfer the bronzed meat to a 6 1/2-quart (6.2 liters) slow cooker.
- Reduce skillet heat to medium-low and introduce tomato paste, stirring consistently for 30 to 60 seconds until the paste deepens in color. Deglaze the pan with beef broth, meticulously scraping accumulated flavor fragments from the bottom. Pour this aromatic liquid over the roast, incorporating Worcestershire sauce, fresh thyme sprigs, rosemary sprigs, and finely minced garlic.
- Prepare vegetables by combining onions, potatoes, and carrots with remaining 2 tablespoons (30 milliliters) olive oil, 1 teaspoon (5 milliliters) salt, and 1/2 teaspoon (2.5 milliliters) black pepper. Strategically arrange the seasoned vegetables surrounding and atop the roast within the slow cooker.
- Secure slow cooker lid and program for high heat (6 to 8 hours) or low heat (8 to 10 hours) until meat achieves fork-tender consistency. Prior to serving, extract herb sprigs and ladle succulent cooking sauce over the roast and accompanying vegetables.
Notes
- Brown the meat thoroughly in a skillet before transferring to the slow cooker, creating a rich, caramelized exterior that locks in deep, complex flavors and adds an extra layer of deliciousness to your dish.
- Choose chuck roast as your go-to cut, ensuring tender, melt-in-your-mouth meat that becomes incredibly juicy after slow cooking for hours.
- Surround the meat with chunky vegetable pieces like whole carrots and potato wedges, allowing them to absorb the savory meat juices and develop an incredible, intense flavor profile.
- Keep the meat undisturbed during the slow cooking process, letting it cook evenly and develop a succulent texture without unnecessary disruption.
- Transform leftover meat into exciting new meals by shredding for tacos, mixing into pasta, or creating hearty sandwiches, using the reserved cooking liquid as a flavor-packed sauce or gravy base.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 366 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg