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5 from 1 vote

Slow Cooker Holiday Pot Roast

Slow-cooked chuck roast with potatoes, carrots and rich brown gravy. Sear the seasoned beef first, then cook until fork-tender and finish the gravy on the stovetop.
Prep Time20 minutes
Cook Time10 hours 25 minutes
Total Time10 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: american food, american recipe, pot roast
Servings: 4 people
Cost: $

Ingredients

  • 4 lb Chuck Roast
  • 2 tbsp Flour
  • 4 tbsp Olive Oil

Meat Seasoning

  • 2 tbsp Brown Sugar
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 1/2 tsp Black Pepper

Gravy

  • 1 cup Chicken Broth
  • 2 cup Beef Broth
  • 1 tsp Garlic Powder
  • 1 tsp Low Sodium Soy Sauce

Veggies

  • 2 lb Potatoes
  • 2 lb Carrots

For the end

  • 3 tbsp Corn Starch
  • 3 tbsp Cold Water
  • 2 drop Kitchen Bouquet browning
  • 1 tbsp Butter cold, for finishing the gravy

Instructions

  • Pat the roast completely dry. Combine seasoning ingredients and massage onto all sides of the roast, then coat with flour.
  • Heat olive oil in a large pan over medium-high heat. Add the roast and sear on each side for 2-3 minutes until a brown crust forms. Remove from heat and set aside.
  • Whisk together the gravy ingredients. Pour some gravy into the pan used to sear the roast, scraping the bottom for flavor. Transfer the mixture to a slow cooker, add the roast and any juices.
  • Cut potatoes and peel/slice carrots. Arrange around the roast in the slow cooker.
  • Cover and cook on HIGH for 5–6 hours or LOW for 8–10 hours, until the beef is fork-tender and the vegetables are tender. Keep the lid closed during cooking. Timing varies with roast shape and slow cooker.
  • Carefully remove vegetables and roast, placing them on a serving platter.

  • Transfer the cooking juices to a saucepan, not a ceramic slow-cooker insert on a burner. Bring to a boil. Whisk the cornstarch with the cold water, then gradually add the slurry to the juices while whisking. Simmer until thickened. Add the Kitchen Bouquet for a darker color, then remove from the heat and swirl in the cold butter before serving.
  • Season vegetables with salt and pepper if desired. Serve the roast and vegetables with the prepared gravy. Enjoy!

Notes

  • Sear the roast first for deeper flavor.
  • Cook until the beef is fork-tender.
  • Add cornstarch slurry gradually to control gravy thickness.

Nutrition

Serving: 1portion (1/4 recipe) | Calories: 1625kcal | Carbohydrates: 79g | Protein: 87g | Fat: 106g | Saturated Fat: 39g | Cholesterol: 331mg | Sodium: 1800mg | Fiber: 12g | Sugar: 20g