With or without the gravy, this basic recipe makes a tasty and very tender slow-cooked pot roast. Time required does not include cooking time.
Time Required: 15 minutes
- Heat a tablespoon of oil in a skillet over medium heat.
- Season a 3 to 4 pound roast with salt and pepper then dust with flour. Choose a good chuck roast or bottom round.
- Brown meat in the hot oil on all sides. Remove to a plate. Add 1/2 cup of water or beef broth to the skillet; stir to loosen browned bits. Remove from heat.
- Halve and slice 2 large onions. Place in the bottom of a 3 1/2-quart (or larger) crockpot.
- Cut 4 or 5 medium potatoes into 1-inch pieces; add to the onions.
- Cut 2 or 3 carrots into 1/2-inch-thick rounds; add to vegetables in the crockpot.
- Place browned roast on the vegetables.
- Pour skillet juices over the roast and vegetables.
- Season with a little more salt and pepper and add 1 bay leaf.
- Cover and cook on the LOW setting for 9 to 11 hours, or on the HIGH setting for 4 1/2 to 5 1/2 hours.
- Remove the roast and vegetables to a serving platter; keep warm until serving.
- You can use parsnips, turnip, rutabaga, or other root vegetables in this dish.
- Replace half of the water or broth with red wine for more flavor.
- For gravy, skim off the fat and transfer the juices to a saucepan; simmer until reduced to about 1 cup. Add a paste of 1 tablespoon of water mixed with 1 tablespoon of flour; continue cooking and stirring until thickened.
What You Need
- large skillet & crockpot
- 1 tbsp oil
- salt, pepper, flour
- pot roast
- 1/2 c water or beef broth