Slow Cooker Pot Roast

Slow Cooker Pot Roast is a dairy free main course. This recipe serves 4. One portion of this dish contains around 45g of protein, 30g of fat, and a total of 468 calories. For $3.07 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. If you have parsley, beef chuck roast, black pepper, and a few other ingredients on hand, you can make it. Many people made this recipe, and 703 would say it hit the spot. It is brought to you by Healthy Recipes. From preparation to the plate, this recipe takes approximately 8 hours and 20 minutes. Overall, this recipe earns a great spoonacular score of 95%. Similar recipes include Slow Cooker Pot Roast with Potatoes (An One Pot Hassle Free Meal), Slow-Cooker Pot Roast, and Slow Cooker Pot Roast.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Season the roast with 1 teaspoon kosher salt and ¼ teaspoon black pepper.Heat the oil in a heavy skillet over medium-high heat, about 3 minutes. Add the beef and brown on the first side without moving (so that a nice crust would form), about 3 minutes. With tongs, flip to the other side and brown, again without moving, 3 more minutes. You can also briefly brown the edges (I usually do).Place the roast in the slow cooker and add the onion, garlic and parsley. Pour the broth on top.Cover and cook on Low for 8 hours.20 minutes before roast should be done, heat the oven to 200 degrees F and line a baking dish large enough to accommodate the roast with foil.Place the cooked roast in the prepared baking dish, cover tightly with foil, and place in the warm oven.To make the gravy, strain the cooking juices into a stockpot. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Heat over low heat. In a small bowl, whisk 1 teaspoon konjac flour with 2 tablespoons cold water. Pour the mixture into the gravy, whisking constantly, until thickened. If not thickened after a minute, add ½ more teaspoon konjac flour, mixed with 1 tablespoon cold water. Never add konjac flour directly to a hot liquid - it will seize and clump. Always mix with a little cold water first. If using regular flour, simply sprinkle it on top of the gravy and whisk until thickened.Flake the beef with a fork. Distribute evenly among plates lined with mashed cauliflower. Spoon 2-4 tablespoons of gravy on top of each plate and serve.

 

Step by step:

1. Season the roast with 1 teaspoon kosher salt and ¼ teaspoon black pepper.

2. Heat the oil in a heavy skillet over medium-high heat, about 3 minutes.

3. Add the beef and brown on the first side without moving (so that a nice crust would form), about 3 minutes. With tongs, flip to the other side and brown, again without moving, 3 more minutes. You can also briefly brown the edges (I usually do).

4. Place the roast in the slow cooker and add the onion, garlic and parsley.

5. Pour the broth on top.Cover and cook on Low for 8 hours.20 minutes before roast should be done, heat the oven to 200 degrees F and line a baking dish large enough to accommodate the roast with foil.

6. Place the cooked roast in the prepared baking dish, cover tightly with foil, and place in the warm oven.To make the gravy, strain the cooking juices into a stockpot. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

7. Heat over low heat. In a small bowl, whisk 1 teaspoon konjac flour with 2 tablespoons cold water.

8. Pour the mixture into the gravy, whisking constantly, until thickened. If not thickened after a minute, add ½ more teaspoon konjac flour, mixed with 1 tablespoon cold water. Never add konjac flour directly to a hot liquid - it will seize and clump. Always mix with a little cold water first. If using regular flour, simply sprinkle it on top of the gravy and whisk until thickened.Flake the beef with a fork. Distribute evenly among plates lined with mashed cauliflower. Spoon 2-4 tablespoons of gravy on top of each plate and serve.

Nutrition Information:

covered percent of daily need

 

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