For over 8 years, pot roast has become our go-to Thanksgiving meal!
No more worrying about cooking all day and tending the turkey! With a slow cooker on board we just throw the ingredients together and let time take care of everything else.
Depending on the year, sometimes it cooks overnight and is ready for lunch. Other times we get up early to start cooking and it’s ready for dinner.
Either way, the pot roast comes out super tender and delicious!
3 pounds beef chuck roast 4 Yukon gold/yellow potatoes 2 carrots 1 yellow onion 2 garlic cloves 1 packet Onion Soup Mix 4 cups beef broth Cornstarch or Flour Salt Pepper Canola Oil
Set the slow cooker to a “Low” setting, cut onion into big slices, wash potatoes and cut in half and peel and cut carrots.
Coat all sides of the roast with salt and pepper, add 1 tablespoon of oil to a large pot or pan and sear the roast 1 min per side on high heat. Transfer to the slow cooker.
Turn down heat to medium, add another 1 tablespoon of oil and cook the sliced onions for 2 minutes stirring frequently. Add garlic, cook for 1 minute stirring frequently and transfer to the slow cooker.
Add a layer of carrots to the slow cooker followed by potatoes.
Turn up the heat to high, deglaze the pan with beef broth and add onion soup mix. Stir until boiling and pour enough broth into the slow cooker to cover the vegetables.
Cook on “Low” for 8 hours.
To make gravy, scoop 2 cups of the liquid from the slow cooker into a small pan. Set the pan on low heat, add a teaspoon of cornstarch and stir. Add a little bit of cornstarch at a time until thickened to your liking. Flour may also be used, but it may turn out clumpy and will require a lot of stirring.
Pour the gravy over the pot roast and veggies and enjoy!