Every time fall comes, I crave comfort foods. I make lots of chili, bake pies, and cook up casseroles! Since summer is over, I feel free to use my oven more.
One of my favorite comfort foods is pot roast. I remember as a little girl my mom making roast. The meat would sit in the oven for hours, surrounded by potatoes and carrots. She would use the drippings left from the meat to make a tasty gravy to go along with the roast. Yum!
When I was single, I learned that I could use a slow cooker to make pot roast. I would put everything in my slow cooker, set it to low, and leave for work. After work, I’d come home to amazing smells and dinner would be ready for me to eat. Who could beat that? And, to be honest, I discovered that I preferred the flavor of a slow cooker pot roast over an over roasted one.
This recipe for pot roast is extremely easy to make and full of wonderful flavors!
To begin, I seasoned the chuck roast (about 3 pounds) with kosher salt and cracked black pepper on both sides. I placed the roast into the slow cooker. Next, I added sliced onions on top of the roast.
Then, I added an envelope of dry onion soup mix, a 4-ounce can of mushrooms (including the liquid), 1 minced garlic clove, 1/2 teaspoon thyme, 2 tablespoons basil, 1 bay leaf, 1/2 cup burgundy wine, and 1/3 cup water.
That done, I included 4 baking potatoes cut in 1-2 inch cubes (skin on) and 5 carrots also cut in cubes. I seasoned the potatoes and carrots with kosher salt and cracked black pepper. Finally, I covered the slow cooker and set it on low, allowing it to cook for 10 hours.
Once the roast finished cooking, I used a slotted spoon to remove the vegetables and then removed the roast to a plate, leaving the liquid. In a small saucepan, I made a roux (using 2 tablespoons butter and 2 tablespoons flour). I added 1 cup of the liquid in the slow cooker to the roux and created a gravy. You can just turn the slow cooker to high, add some dissolved cornstarch, and allow it to thicken for 10 to 15 minutes. I just find it quicker to do it the way I did.
- 3 lb. chuck roast
- 1 small onion, sliced
- 1 envelope dry onion soup mix
- 4-oz. can mushrooms with liquid
- 1 garlic clove, minced
- 1/2 tsp thyme
- 2 Tbsp basil (dry)
- 1 bay leaf
- 1/2 C burgundy wine*
- 1/3 C water
- 4 baking potatoes cut in 1-2 in pieces (skin on)
- 5 carrots. peeled and cut in 1-in cubes
- Kosher salt and cracked black pepper
- Season the roast with salt and pepper. Place in the slow cooker.
- Add sliced onions on top of the roast.
- Add the onion soup mix, mushrooms, garlic, thyme bay leaf, basil, wine, and water.
- Top with potatoes and carrots.
- Season the potatoes with salt and pepper.
- Cover and cook on low for 10-12 hours.
- *You can always substitute a dry red wine for the burgundy.
- If you want to make gravy, you can create a roux using 2 tablespoon flour and 2 tablespoon butter in a saucepan. Then add 1 cup of the liquid from the slow cooker. Allow to thicken and serve.