A slow cooker pot roast is your sure fire way of getting a hot dinner on the table easily, including sides, everything gets cooked in the slow cooker. Oh, and did I mention that makes clean up a breeze?
A pot roast is one of those perfect cool weather meals. It cooks for hours filling your house with all those great smells and makes you crazy waiting for it to be done. But what if you can’t be around to slide that roast into the oven? That’s what the slow cooker is for. Pot roast is a perfect slow cooker meal.
You could just toss that chuck roast into the the cooker along with a bunch of vegetables and call it a day, but you really want to add more flavor to everything. These additional ingredients will give your meat and veg a richer flavor. And they’re not complicated ingredients either. Sometimes it’s really simple to amp up the flavors of a dish, like this one.
To give this dish more flavor I used a can of beef stock and stirred in some tangy balsamic vinegar, some spicy Dijon mustard, thyme, salt and pepper. See…I told you, just some simple ingredients. But they add so much more to the dish.
I wish these pictures were scratch and sniff. This slow cooker pot roast smells so good when you’re cooking it. I cooked it overnight and when we woke up in the morning the house smelled ah-mazing! I slipped some into Craig’s lunch and he raved about it. That says a lot because he didn’t want any for lunch. He wanted boring chicken. But since I’m the one who packs his lunch he gets what I give him. And he was pretty happy with my decision to ignore him. (I’ll have to remember this to use sometime when he gets upset that I ignored him. 😉 )
Dust off that slow cooker. It’s that time of year again and make up this slow cooker pot roast. It’s got your side dishes in it too, so you don’t have to make anything else for dinner if you don’t want to.
- 1 14.5 ounce can beef broth
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- freshly ground black pepper
- 1 large onion, sliced into 8 wedges
- 2-3 pound chuck roast
- 1 pound yellow potatoes, cut in half or quarters
- 1 pound carrots, peeled
- Add broth, vinegar, mustard, garlic, salt and pepper to a bowl and whisk to thoroughly combine. Set this aside.
- Add onions to slow cooker.
- Place chuck roast on top of onions then arrange potatoes and carrots on top and around the sides of the roast.
- Give the broth mixture another good whisk then pour over top of everything.
- Cover and cook on low for 8 hours.
- Serve hot.
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