Slow Cooker Pot Roast
Slow Cooker Pot Roast is cubes of chuck roast that are seared and then slowly cooked with a flavorful blend of spices and liquids. At the end of the cooking time, a slurry is added to thicken the sauce, resulting in a gravy-like consistency. Pair the tender meat with some mashed potatoes for a comforting, tasty meal any night of the week!
Servings: 6 people
Calories: 532kcal
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds chuck roast, cubed
- 1 large yellow onion, thinly sliced into half moons
- 3 medium carrots, sliced into rounds
- 1 cup (8 ounces) brewed coffee
- ¼ cup (64 g) soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Slurry
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- parsley, chopped for garnish
Instructions
- To a large skillet over medium-high heat, add oil. Once shimmering, add the cubed roast and sear on each side, working in batches if necessary.
- Transfer the meat to the bowl of a slow cooker. Add onions, carrots, coffee, soy sauce, Worcestershire sauce, garlic powder, oregano, and pepper.
- Cover and cook on low for 5-6 hours or high for 3-4 hours, or until the roast is tender.
- Once the roast is cooked through and tender, in a small bowl, stir together the cornstarch and water until smooth. Pour into the slow cooker, stirring to combine with everything. Cover and cook on high for 30 minutes, or until the mixture has thickened to a gravy-like consistency.
- Garnish with parsley. Serve.
Nutrition
Serving: 1portion | Calories: 532kcal