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Easy Slow Cooker Pot Roast with Vegetables – Kosher Comfort Food

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Meat (Fleishig)

Slow cooker pot roast takes about 15 minutes of prep. Chuck roast is dusted with flour, seared, then slow-cooked with onion, carrots, red potatoes, garlic, beef broth, tomato paste and herbs until it falls apart.

Choose the Right Cut

Chuck roast has enough fat and connective tissue to become tender over long, slow cooking; leaner cuts turn dry and stringy. Searing it first adds deep flavor. Put the vegetables on the bottom of the slow cooker with the meat on top.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher beef broth. Strain the cooking liquid and thicken it with a flour slurry for gravy.

Leftovers

Leftovers keep for 4 days or 3 months frozen and make great sandwiches.

Easy Slow Cooker Pot Roast with Vegetables – Kosher Comfort Food
This foolproof slow cooker pot roast delivers tender, fall-apart beef and perfectly cooked vegetables with minimal prep work.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 3 lbs chuck roast trimmed of excess fat
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 large yellow onion cut into wedges
  • 6 medium carrots peeled and cut into 2-inch pieces
  • 1.5 lbs small red potatoes halved
  • 3 cloves garlic minced
  • 2 cups beef broth kosher certified
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides. Dust lightly with flour, shaking off any excess.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until golden brown all over. Transfer to slow cooker.
  3. Add potatoes and carrots to the slow cooker around the roast. Sprinkle minced garlic over the vegetables.
  4. In the same skillet used for searing, whisk together beef broth and tomato paste, scraping up any browned bits from the bottom. Pour this mixture over the roast and vegetables.
  5. Add bay leaves, thyme, and rosemary to the slow cooker. Cover and cook on LOW for 6 hours.
  6. After 3 hours of cooking, add the onion wedges to the slow cooker. Continue cooking for the remaining 3 hours.
  7. Check that the roast shreds easily with a fork and vegetables are tender. If needed, cook for an additional 30 minutes.
  8. Remove bay leaves before serving. Shred or slice the roast and serve with the vegetables and cooking juices. Garnish with fresh parsley.

Notes

For best results, choose a chuck roast with good marbling. The cooking liquid makes excellent gravy - strain it and thicken with a flour slurry if desired. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months. The meat reheats beautifully and makes great sandwiches.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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