Slow Cooker Pot Roast Recipe
Slow Cooker Pot Roast Recipe - a flavorful, tender slow-cooked pot roast that is fall-apart delicious!
Equipment
- cooking twine
Ingredients
Pot Roast Seasoning:
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried thyme leaves
- 1 ½ teaspoons parsley flakes
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano leaves
- ¼ teaspoon dried marjoram
Pot Roast:
- 5-6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 medium carrots peeled and cut into 1-inch chunks
- 3 celery stalks cut into 1-inch chunks
- 2 russet potatoes cut into 1-inch pieces
- 1 small yellow onion halved and quartered
- 1 tablespoon garlic minced
- 2 bay leaves
- 1 cup beef broth
- ½ cup pomegranate juice
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
- 1 teaspoon red wine vinegar
- 2-3 pound chuck roast
- 2 tablespoons olive oil sub avocado oil
Gravy:
- 2 tablespoons cold water
- 1 ½ tablespoons cornstarch sub 2 tablespoons arrowroot powder for Paleo/Whole30
Instructions
- Make Seasoning: In a small bowl, add 1 tablespoon kosher salt, 2 teaspoons garlic powder, 1 ½ teaspoons dried thyme leaves, 1 ½ teaspoons parsley flakes, 1 teaspoon onion powder, ½ teaspoon ground black pepper, ½ teaspoon dried oregano leaves, and ¼ teaspoon dried marjoram. Set aside.
- Prep Ingredients: Tie 5-6 sprigs fresh thyme and 2 sprigs fresh rosemary together with some cooking twine; set aside. Cut-up the fresh veggies and potatoes, place in your crockpot along with 1 tablespoon garlic, and 2 bay leaves.
- Broth Mixture: In a small mixing bowl, combine 1 cup beef broth, ½ cup pomegranate juice, 2 tablespoons tomato paste, 1 teaspoon balsamic vinegar, and 1 teaspoon red wine vinegar. Whisk to combine and set aside.
- Season Roast: Rinse off a 2-3 pound chuck roast and place on a large plate or platter. Pat dry with a clean paper towel. Take the Pot Roast Seasoning and rub all over the chuck roast, getting into every nook and cranny.
- Sear Roast: Bring a large cast iron skillet to medium-high heat and add 2 tablespoons olive oil. Sear the chuck roast on all sides (2-3 minutes per side).
- Combine: Place the seared chuck roast on top of the veggies in the slow cooker. Pour the beef broth mixture over top and add in the herb bundle.
- Cook: Cover & let cook on LOW 6-8 hours or on HIGH 4 hours.
- Rest: Remove chuck roast and place on a large platter or plate. Using a slotted spoon remove the veggies and potatoes, placing them on the same plate. Cover with aluminum foil and set aside.
- Gluten-Free Gravy: Using a glass measuring cup, scoop out a 1/2 cup of the remaining broth and add 1 ½ tablespoons cornstarch to that measuring cup. Whisk until combined and thick; pour into the slow cooker and whisk to combine. Ensure the slow cooker is on HIGH and cover. Let sit 5-7 minutes. To thicken more, add additional cornstarch ½ tablespoon at a time.
- Paleo/Whole30 Gravy: Combine 2 tablespoons cold water with 2 tablespoons arrowroot powder; whisk to combine. Pour into the slow cooker with the remaining broth and whisk to combine. Ensure the slow cooker is on HIGH and cover. Let sit 5-7 minutes. To thicken more, add additional arrowroot powder ½ tablespoon at a time.
- Serve: Enjoy the roast and cooked vegetables with a drizzle of gravy on top!
Notes
- Vegetables: Feel free to mix up your veggies if you want - parsnips are also great in this recipe!
- Pomegranate Juice: If you aren't concerned with Paleo/Whole30 feel free to use a dry red wine in place of the pomegranate juice (such as a merlot).
- Balsamic Vinegar: If you are looking for a Whole30/Paleo balsamic vinegar, we love Primal Kitchen's Balsamic Vinegar!
- Kitchen Twine: sold in most grocery stores in the kitchen section!
- High vs. Low: we prefer to cook this low and slow for 8 hours for best results, but the recipe will turn out great either way!
Nutrition
Calories: 319kcal | Carbohydrates: 19g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1130mg | Potassium: 812mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3947IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 4mg
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