Cooking with Tanya
Classic Perfect Pot Roast
A MELT in your mouth pot roast slow cooked with potatoes, carrots and a delicious gravy is the ULTIMATE comfort food! There is a variety of ways to make this but I prefer using a Crock Pot slow cooker. It takes about 15-20 minutes to prep and you can go about your day while the slow cooker works its magic. Perfect for the ones that might have a busy day ahead of them. The anticipation reminds me of waiting to open presents on Christmas morning, except the present is a hearty and tender chuck roast with nutritious veggies that will surely hit the spot.
3-5lbs Chuck Roast
Canola Oil 2 tablespoons
3 cups of Beef Broth
Salt & Pepper
Ranch seasoning packet
Brown Gravy packet
Flour or Cornstarch 2 table spoons (Gravy)
Helpful Tips & Side Notes:
Veggies: I used baby carrots because that was what I had on hand. Baby carrots will cook faster, so add those in towards the end to avoid it getting too soft. If you use normal sized carrots or potatoes, cut them in larger chunks and you can just toss them in with the Crock Pot immediately if you planned on leaving home for the day.
Meat: I used a 4 lb Chuck Roast which is the shoulder, plus I like how tender the meat becomes when finished. However you can also use a Brisket, Rump Roast, or Round cut but they might not come out as tender as Chuck.
Browning: Browning the roast on a pan helps amplify the flavors. Some people skip this step and just season the roast and put it straight into the Crock Pot which works also. I like to think of my recipes more of as a guide than a blueprint.
1. Gently pat the chuck roast with a paper towel to absorb the moisture. Then season the meat all over with salt, pepper, and Italian seasoning.
2. Heat up a pan on medium to high heat and coat it with Canola Oil. Brown the roast on both sides and edges for 4-5 minutes or until a nice golden color on the outside. (Does not need to be cooked through, browning enhances the flavors of the roast.)
3. Add the browned Chuck roast into the slow cooker and 1 of the 2 cans of beef broth. Pour the second beef broth can into a bowl and add the ranch and gravy packets and stir until the clumps dissolve, and then pour it over the chuck roast.
4. Quarter the onion and add into the slow cooker. Depending on the size of the carrots and potatoes either add them in and cover with the lid and set to low for 7+ hours, or wait until the last couple hours to add in the smaller sized veggies that will cook faster to avoid mushy vegetables.
5. To thicken the gravy, add 2 tablespoons of flour or cornstarch into a sauce pan with 6 tablespoons of gravy and stir until clumps dissolve and let simmer until thickened.
6. Plate the roast, along with the veggies and ladle the gravy over the top. You can garnish with parsley, thyme, rosemary or cilantro to add some color. (optional) And voilà! Bon Appétit!