Slow Cooker Pot Roast

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Slow Cooker Pot Roast

Flavorful, slow-cooked, tender beef, smothered in thick, rich gravy. It doesn’t get any more comfort-food than that! I usually make this recipe with beef chuck roast, but it also works well with rib eye roast. Strangely, the exact same cooking time applies for larger roasts – I’ve made the same recipe with 2, 3 or 4 pounds of roast, always cooking on low for 8 hours, and regardless of the size of the roast, it always turns out perfect.

Slow Cooker Pot Roast
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Entree, Low-Carb, Primal/Paleo
Yield: 4 servings
New quantity:
Ingredients
  • 2 lb boneless beef chuck roast
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 2 tablespoons minced garlic
  • 1 bunch parsley
  • 1 cup beef broth
Gravy:
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon konjac flour (or 1-2 tablespoons flour, if you don't mind carbs/gluten)
Instructions
  1. Season the roast with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
  2. Heat the oil in a heavy skillet over medium-high heat, about 3 minutes. Add the beef and brown on the first side without moving (so that a nice crust would form), about 3 minutes. With tongs, flip to the other side and brown, again without moving, 3 more minutes. You can also briefly brown the edges (I usually do).
  3. Place the roast in the slow cooker and add the onion, garlic and parsley. Pour the broth on top.
  4. Cover and cook on Low for 8 hours.
  5. 20 minutes before roast should be done, heat the oven to 200 degrees F and line a baking dish large enough to accommodate the roast with foil.
  6. Place the cooked roast in the prepared baking dish, cover tightly with foil, and place in the warm oven.
  7. To make the gravy, strain the cooking juices into a stockpot. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Heat over low heat. In a small bowl, whisk 1 teaspoon konjac flour with 2 tablespoons cold water. Pour the mixture into the gravy, whisking constantly, until thickened. If not thickened after a minute, add ½ more teaspoon konjac flour, mixed with 1 tablespoon cold water. Never add konjac flour directly to a hot liquid - it will seize and clump. Always mix with a little cold water first. If using regular flour, simply sprinkle it on top of the gravy and whisk until thickened.
  8. Flake the beef with a fork. Distribute evenly among plates lined with mashed cauliflower. Spoon 2-4 tablespoons of gravy on top of each plate and serve.
Nutrition Per Serving
Serving size: 5oz cooked, lean and fat eaten, with 2 TBS gravy; Calories: 447.9; Total Fat: 28.2g; Carbohydrates: 0g; Sugars: 0g; Sodium: 372mg; Fiber: 0g; Protein: 42.6g
 

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