Slow Cooker Pot Roast

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Slow Cooker Pot Roast

Slow Cooker Pot Roast
Slow Cooker Pot Roast

It's that time of the year again. The days are getting shorter and there is a slight chill in the air. We drift from burgers on the grill to chili and pot roast. There are a handful of really warm days still, but once the sun goes down it feels like comfort food weather. Maybe you aren't quite ready to turn on the oven just yet - and that's okay, because neither are we.

This delicious pot roast dinner spent the day in the slow cooker. Hearty, slow cooked, pull apart tender and ready in time for dinner. Spend the time to season and sear the roast ahead of time and you will be amazed at the rich flavor this meal creates. Our Steak Rub is hand blended from salt, brown sugar, chili powder, garlic, cumin, black pepper, yellow mustard, paprika, thyme and red pepper flakes.

Although pot roasts have a basic set of ingredients, that doesn't mean that you should skimp on the veggies if you have some laying around. We used yellow potatoes in our pot roast, but if sweet potatoes are more your style feel free to swap them out or add any of our other favorite fall vegetables.

Our Salt Free Steak Rub is another good option that allows you to add salt when and if you feel the need.

 Print Recipe

Category: Beef
Ingredients:
  • 3 lb roast or eye round, all fat trimmed off
  • 3 Tablespoons Steak Rub
  • 1 Tablespoon olive oil
  • 1 lb carrots, peeled and cut into large chunks
  • 2 lbs yellow potatoes, peeled and cut into large chunks
  • 1 medium onion, chopped into large chunks
  • 2 stalks celery, cut into large chunks
  • 1 cup low sodium/low fat beef broth
  • 1 Tablespoon Arrowroot Powder
  • 2 Tablespoons cold water
Instructions:
  1. Liberally coat meat with Steak Rub.
  2. In a skillet, heat olive oil to medium high and add roast to pan.
  3. Sear roast on all sides.
  4. Whisk together the Arrowroot Powder and cold water in the bottom of the slow cooker.
  5. Add the potatoes, carrots, onion, celery and beef broth to the slow cooker.
  6. Transfer roast to slow cooker and place over vegetables.
  7. cook on low for 9 hours or high for 6 hours.
  8. Slice beef against the grain when ready to serve.
  9. Depending on the water content of the beef, the gravy at the bottom may be the right consistency.
  10. If not simmer it on the stove, add 1 teaspoon of Arrowroot Powder mixed with 1 Tablespoon cold water if needed.
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