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Pot Roast with Potatoes and Carrots

Slow Cooker Pot Roast with Potatoes, Carrots and Gravy

This tender pot roast dinner with potatoes, carrots and gravy is the ultimate comfort food.
5 from 2 votes

Ingredients

For the Pot Roast:

  • 2 pounds boneless rump roast (or other type of beef cut from the round, chuck or brisket)
  • 1 tablespoon olive oil for spreading oil in the bottom of the slow cooker pot
  • 4 large cloves garlic peeled and minced, pressed, or finely chopped
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1/2 teaspoon salt for seasoning the meat
  • 1/2 teaspoon ground black pepper for seasoning the meat
  • 1/2 of a large onion (white or yellow) peeled and sliced into about 1/2-inch thick slices
  • 6 medium-size red potatoes cut in half widthwise (if the red potatoes are large, cut into quarters)
  • 1 carton (32 ounces) beef stock (use only 2-1/2 cups and reserve the rest for the gravy) use 2-1/2 cups for the pot roast
  • 1/4 teaspoon salt for seasoning the potatoes and carrots
  • 1/4 teaspoon ground black pepper for seasoning the potatoes and carrots
  • Salt to taste when serving
  • Ground black pepper to taste when serving

For the Gravy:

  • 1-1/2 cups liquid from the pot with the cooked pot roast, potatoes and carrots strained
  • 1-1/2 cups beef broth (this should be the amount of the remaining broth from the carton)
  • 1/4 teaspoon salt or add to taste
  • 1/4 teaspoon ground black pepper or add to taste
  • 1/4 cup water (for the corn starch slurry)
  • 2-1/2 tablespoons corn starch (for the corn starch slurry)

Equipment

  • 5 quart slow cooker (crockpot) or larger

Instructions

For the Pot Roast:

  • For the Beef Roast - To the top, bottom and sides of the roast, add salt and pepper. Set aside.
    Although it's not done in this recipe, an option is to sear or brown the meat in a skillet first before adding it to the slow cooker which may add more flavor.  
  • For the Slow Cooker Pot - Drizzle olive oil in the bottom of the pot. Using a silicon cooking brush or a pastry brush spread the oil along the bottom surface of the pot and up the sides about a couple inches.
  • To the bottom of the pot, add minced, pressed, or finely chopped garlic, 2 sprigs of fresh rosemary, and 1 sprig of fresh thyme (each sprig spaced evenly apart with the sprig of thyme in the middle of the sprigs of rosemary).
  • Lay the roast in the pot on top of the herbs and garlic. On top of the roast, lay 1 sprig of rosemary and 2 sprigs of thyme (each sprig spaced evenly apart with the sprig of rosemary in the middle of the sprigs of thyme).
  • Add sliced onion on top and around the perimeter of the roast. Next, around the perimeter of the roast add cut carrots, and potatoes that are cut in half widthwise.
  • Around the perimeter of the roast (on top of the potatoes and carrots), add beef broth. To the potatoes and carrots, add salt and pepper. Cover with a lid and cook on the low setting for 8 hours or until it's fork tender.
  • Serve the pot roast, potatoes and carrots while warm with warm gravy.

For the Gravy:

  • After the pot roast is done cooking, ladle out 1-1/2 cups of the liquid left in the slow cooker pot and strain it with a fine mesh strainer.
    While making the gravy, put the lid back on the slow cooker so that the meat, potatoes and carrots stay warm.
  • To a medium size pot, add the strained liquid. To the pot, add beef broth. Heat the pot on medium heat and stir.
  • For the Corn Starch Slurry - In a small bowl, add corn starch and water. Stir until the mixture thickens (use a spoon to scrape the bottom of the bowl to make sure none of the dry corn starch sticks to the bottom).
  • Continue stirring the broth mixture. While stirring, slowly add the corn starch slurry.
  • Continue to stir. Add salt and pepper to taste. When the gravy thickens to the desired consistency (about 6 to 8 minutes) it's ready to serve.
    Serve the gravy while warm.

Notes

TIPS:

1. Here are the best cuts of meat for making a pot roast:
Chuck - Chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast, chuck seven-bone pot roast (also called 7-Bone), or beef chuck arm
Round - Rump roast, bottom round, top round roast
Brisket - The "flat cut" is leaner, and the "point cut" has more fat.
2. Red potatoes work well when cooked with this pot roast because they hold their shape when cooked at a low temperature for a long time period.
3. Although it's not done in this recipe, an option is to sear or brown the meat in a skillet first before adding it to the slow cooker which may add more flavor.  
4. Add the broth to just the area around the roast, rather than on top of the roast so that the seasoning on top of the roast stays in place rather than being rinsed away by the broth.
5. The meat should not be submerged in the liquid since the method of cooking is braising, rather than "boiling" the meat in the liquid.
6. For best results, don't open the lid during the cooking process.
7. The roast isn't done until it can easily be pulled apart by 2 forks.
8. While making the gravy, put the lid back on the slow cooker so that the meat, potatoes and carrots stay warm.