Slow Cooker Pot Roast

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Slow Cooker Pot Roast | Delish D'Lites

The crisp fall air always makes me crave slow cooked meals, and using my slow cooker is always a delight.  Who doesn’t love the idea of tossing a bunch of stuff into a magical pot and having a delicious, home cooked meal waiting for you after a long work day?  My slow cooker pot roast satisfies all your comfort food cravings, and leftovers are great for making my delish Colombian empanadas.

ingredients1 3 lb boneless chuck or rump roast
2 tablespoons olive oil
3/4 cup flour
Kosher salt
Freshly ground black pepper
1 sprig fresh rosemary
8 sprigs fresh thyme
2 tablespoons tomato paste or 1/4 cup tomato sauce
4 cups beef stock
1 teaspoon ground cumin
2 teaspoons paprika
4 bay leaves
5 cloves of garlic, minced
2 large carrots, diced
1 onion, peeled and sliced into half moons
1 large tomato, diced

directions

Heat a cast iron skillet on medium-high heat.

Prepare the roast by seasoning it liberally with salt and pepper, then dredging it in flour.

Slow Cooker Pot Roast | Delish D'Lites

Add the olive oil into the hot pan, then brown the roast on all sides; it’ll take about 4-5 minutes per side.

 Remove the roast from the pan once it’s brown and plop in into your slow cooker insert.

Next, slice and dice the veggies.

Slow Cooker Pot Roast | Delish D'Lites

Add the veggies, thyme, rosemary, bay leaves, cumin and paprika into the slow cooker.

Slow Cooker Pot Roast | Delish D'Lites

Then, add the beef stock and tomato sauce.

Slow Cooker Pot Roast | Delish D'Lites

Slow Cooker Pot Roast | Delish D'Lites

Swish the liquid and around the roast to make sure it’s evenly distributed, then cover the slow cooker and cook on low for 8 hours (or high for 4).

When the roast is done, strain the gravy and skim to remove any fat.

Season the gravy with salt and pepper, if needed.  I like thickening it with a slurry (3 tablespoons corn starch + 2 tablespoons cold beef stock).

Shred or slice the roast and serve it alongside some mashed potatoes, and top with some of the tender veggies and gravy.

Slow Cooker Pot Roast | Delish D'Lites

Slow Cooker Pot Roast

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 1 3 lb boneless chuck or rump roast
  • 2 tablespoons olive oil
  • 3/4 cup flour
  • Kosher salt
  • Freshly ground black pepper
  • 1 sprig fresh rosemary
  • 8 sprigs fresh thyme
  • 2 tablespoons tomato paste or 1/4 cup tomato sauce
  • 4 cups beef stock
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • 4 bay leaves
  • 5 cloves of garlic minced
  • 1 large carrot diced
  • 1 onion peeled and sliced into half moons
  • 1 large tomato diced

Instructions

  1. Heat a cast iron skillet on medium-high heat.
  2. Prepare the roast by seasoning it liberally with salt and pepper, then dredging it in flour.
  3. Add the olive oil into the hot pan, then brown the roast on all sides; it'll take about 4-5 minutes per side.
  4. Remove the roast from the pan once it's brown and plop in into your slow cooker insert.
  5. Next, slice and dice the veggies.
  6. Add the veggies, thyme, rosemary, bay leaves, cumin and paprika into the slow cooker.
  7. Then, add the beef stock and tomato sauce.
  8. Swish the liquid and around the roast to make sure it's evenly distributed, then cover the slow cooker and cook on low for 8 hours (or high for 4).
  9. When the roast is done, strain the gravy and skim to remove any fat. Season the gravy with salt and pepper, if needed.
  10. Shred or chop up the roast and serve it alongside some mashed potatoes, and top with some of the tender veggies and gravy.

Slow Cooker Pot Roast

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 1 3 lb boneless chuck or rump roast
  • 2 tablespoons olive oil
  • 3/4 cup flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 sprigs rosemary
  • 8 spring thyme
  • 1/2 cup tomato sauce
  • 4 cups beef stock
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • 4 bay leaves
  • 5 cloves of garlic minced
  • 1 large carrot diced
  • 1 onion peeled and sliced into half moons
  • 1 large tomato diced

Instructions

  1. Heat a cast iron skillet on medium-high heat.
  2. Prepare the roast by seasoning it liberally with salt and pepper, then dredging it in flour.
  3. Add the olive oil into the hot pan, then brown the roast on all sides; it'll take about 4-5 minutes per side.
  4. Remove the roast from the pan once it's brown and plop in into your slow cooker insert.
  5. Next, slice and dice the veggies.
  6. Add the veggies, thyme, rosemary, bay leaves, cumin and paprika into the slow cooker.
  7. Then, add the beef stock and tomato sauce.
  8. Swish the liquid and around the roast to make sure it's evenly distributed, then cover the slow cooker and cook on low for 8 hours (or high for 4).
  9. When the roast is done, strain the gravy and skim to remove any fat. Season the gravy with salt and pepper, if needed.
  10. Shred or chop up the roast and serve it alongside some mashed potatoes, and top with some of the tender veggies and gravy.

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Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.