Slow Cooker Pot Roast

Pot Roast cooked low and slow brings back some of your best childhood memories. You remember, Sunday afternoons, the house filling up with those wonderful aromas. Dinner time couldn’t come quick enough!!!

I always use organic carrots with their leafy tops. When the tops are in place, the carrots remain fresh. One bunch is all you’ll need for this dish.

Starting out by searing the meat is essential. This method locks in the juices during the cooking process as well as to give a nice outer crust. Once the meat has been seared really well on both sides, what’s left in the bottom of the skillet are delicious bits that shouldn’t be wasted. These bits are flavor. They are easy to remove and should be used in the dish that you’re making.

Using 1/2 cup of unsalted beef stock, I was able to deglaze the cast iron skillet and get all those delicious bits off from the bottom of the pan. That’s what I have here in the bowl above. I’ll explain that in more detail below.

Prep Time: 20 minutes
Cook Time: 5- 5-1/2 hours (on high)
Yields: 6 servings
Equipment: 7 quart slow cooker

Ingredients:
4-1/2 pound chuck roast, seared
2 large sweet onions, large dice
1 bunch of carrots cut into 2 inch pieces
5 cloves of halved garlic cloves
1-15 ounce can, fire roasted tomatoes
2 tablespoons tomato paste
5 medium size Yukon gold potatoes, quartered
1-10-1/2 ounce can beef consomme
reserved 1/2 cup beef stock from the deglazing
2 cups unsalted beef stock
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Directions:
Note: Make sure the meat is a room temperature. Liberally season the roast on both sides with Kosher salt, freshly cracked black pepper, and garlic powder. Add 1 tablespoon of Canola oil to the skillet. Wipe thoroughly and evenly the inside, including the sides, of the pan. Preheat the skillet on med-high heat. Once the skillet begins to smoke, place the seasoned chuck roast into the pan. Cook for about 4 minutes on each side then transfer the roast to a plate.

This is a great tip in making clean up, of your pans, much easier! With the pan still hot, and still on med-high heat, add in 1/2 cup of unsalted beef stock. Using a wooden spoon, scrape up all those delicious bits from the bottom on the skillet. Transfer that liquid to a bowl and set aside.

In a 7 quart slow cooker, add in the quartered onions, cut carrots, garlic halves, Kosher salt, black pepper, dried oregano, tomato paste. Next, place the seared chuck roast on top of the veggies. Add the reserved deglazing liquid, beef consomme, and the unsalted beef stock. Place the lid on and set the time and temperature for 4 hours on high.

After the 4 hours has passed, carefully remove the tender roast. Using 2 forks, break the meat up into somewhat large chucks. Remove, if any, large pieces of fat. Return the meat back into the slow cooker. Add the quartered potatoes, and the fire roasted tomatoes. Place the lid back on set the timer for another 2 hours. Wait for another hour to pass and check to see if the potatoes are tender. If not, continue cooking for another 30 minutes or until tender. Serve hot!