Well, it’s happened! This week I broke out my beloved slow cooker for the first time in months. When the weather gets colder, it really becomes my best friend when it comes to easy meals. I love that everything just goes in the pot and then I can go about my day. So this week I made an absolute classic that I grew up with. Both my mom and sister made this slow cooker pot roast a lot and I loved it. I modified the recipe just a little but it still brought me right back to my childhood.
Once I added in my flavorful liquid mixture, I cooked the slow cooker pot roast on low for 8 hours. Let me tell you, the house smelled incredible after 30 minutes. It made me hungry all day. When it was done, I just served it immediately. Oh my goodness, the beef just fell apart when I took it out. The carrots and potatoes were also incredibly tender and flavorful. This was such an easy classic that felt like I worked all day on it. Hope you all love it too! xoxo
This slow cooker pot roast is such a comforting classic! It comes together in minutes, then cooks low and slow for hours to get incredibly tender.
- 5 pounds chuck roast
- 6 whole yukon gold potatoes quartered
- 6 whole carrots peeled and cut into thick rounds
- 3 whole onions thinly sliced
- 2 cloves roasted garlic *see note
- 1 large sprig fresh rosemary leaves roughly chopped
- 3/4 cup canned beef consommé
- 1/4 cup HP sauce or ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Get out your trusty slow cooker. Then take the chuck roast and trim any excess fat. Lay the beef out in the bottom of the slow cooker, then pile the potatoes, carrots, onions, garlic and rosemary on top of it. Then stir the beef consommé, HP sauce or ketchup, apple cider vinegar, Worcestershire sauce, salt and pepper together in a bowl and pour it into the crock pot. Seal the slow cooker with its lid and cook everything on low for 8 hours. Then serve immediately!
*roast a head of garlic ahead of time. It's easy! First, pre-heat the oven to 375. Cut the top of the head off to reveal the cloves and drizzle the tops of the cloves with olive oil on top. Sprinkle it with salt as well, then wrap it in foil. Roast it for an hour. Then refrigerate it and use it as you need it!