If you asked 100 people to name their favorite home-cooked meal, probably more than 50% would say pot roast. After all, what’s not to love about tender meat and savory vegetables? Even better, there’s a way to make this dish using a slow cooker. Simply follow the recipe below.
- 4-pound boneless pot roast
- 2 pounds small white potatoes (scrubbed and peeled)
- 5-ounce can of condensed golden mushroom soup
- 5-ounce can of condensed beef broth
- 2 large carrots (cut into 3-inch pieces)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions for Slow Cooker Pot Roast
Not only is this pot roast delicious, but it’s also convenient to make. After buying the ingredients, you can put it together in the morning, head to work, and come home to an amazing meal.
Keep in mind that you can go with a three-pound boneless pot roast if preferred. Just remember to slightly cut back on the rest of the ingredients. To make this recipe, you’ll need either a six- or eight-quart slow cooker with a lid.
After plugging in the crockpot, put the pot roast in the bottom. For this, place it with the fatty part of the roast face down.
Next, add the potatoes and carrots. Place the majority around the meat. Now, some people like more vegetables than what this recipe calls for. In that case, you might need to put some of them on top of the roast. Also, add about one-half cup of water to ensure there’s plenty of liquid to cook them.
In a bowl, mix the mushroom soup and beef broth. Add the salt, pepper, and powdered garlic, again, stirring to blend. When done, pour the mixture over the pot.
The only thing left to do is to place the lid on the slow cooker, set it on low, and cook for 8–10 hours. However, to speed up the cooking process, you can set the temperature to high and cook the pot roast for between four and six hours. It’s done when the meat easily shreds after poking it with a fork.
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Making the Recipe Even Better
To take the flavor of this slow cooker pot roast up a notch, don’t forget to make homemade gravy. For this, you’ll put three cups of skimmed liquid from the roast into a saucepan. Bring it to a boil. Then, put two tablespoons of cornstarch and two tablespoons of cold water in a small bowl. Whisk them to create a kind of slurry.
Add that to the boiling liquid and stir. Once blended, reduce the heat to a simmer. Be sure to stir the gravy constantly until it thickens. In addition, you might want to add more salt and pepper if needed.
Now, for something with a bit more of a kick, mix one-quarter cup of flour with enough milk to make a slurry. However, put one-quarter cup of sour cream or Greek yogurt to the boiling liquid, followed by adding the slurry. Again, whisk to blend and then simmer while stirring until the gravy thickens. Add additional seasonings if needed.
Also, you can serve this pot roast with dinner rolls and a salad to complete the meal.
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