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Slow Cooker Pot Roast

Slow Cooker Pot Roast Recipe

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Cook Time 7 hours
Total Time 7 hours
Course Main Dish
Cuisine Jewish

Ingredients
  

  • 1 5-lb. boneless beef chuck roast
  • 1 1/2 tsp. kosher salt (or more, to taste)
  • 1 tsp. fresh ground black pepper (or more, to taste)
  • 2 tbs. olive oil
  • 2 large sweet onions diced
  • 2 large carrots diced
  • 4 cloves garlic finely minced
  • 1 large sprig rosemary
  • 12 oz. cremini mushrooms chopped
  • 1 15-oz. can low sodium beef broth
  • 1 28-oz. can diced tomatoes
  • 1 dried bay leaf

Instructions
 

  • Pat the beef chuck roast dry, and season with salt and pepper. In a large saute pan, heat the olive oil, and brown the beef on all sides (about 3 minutes per side).
  • While the beef is browning, layer the onions, carrots, garlic, rosemary and mushrooms in the bowl of a slow cooker. Once the beef is browned on all sides, place the beef on top of the vegetables in the slow cooker.
  • Deglaze the saute pan with the beef broth, making sure to scrape up any dark spots from the pan. Pour the broth in the slow cooker.
  • Pour the diced tomatoes over the beef and tuck in a dried bay leaf.
  • Cover and cook on low for 7 hours.
  • Remove the beef from the slow cooker using kitchen tongs, and set on a carving board. Shred or slice, and serve with a starchy side dish. Or, you can remove the sprig of rosemary and the bay leaf and blend the vegetables into a thick sauce that can be used as a gravy.

Notes

Steps 1-4 can be done the night before. Store the bowl of the slow cooker in the refrigerator overnight, and continue from step 5 in the morning.
Jennifer Stempel is a TV development executive who lives in Los Angeles with her husband and son. She blogs about her experiments in the kitchen at www.TheCubanReuben.com.
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.