This time with potatoes and other stuff too!
Memorial Day weekend is approaching and Ill be making this for the American Legion pot luck dinner this Sunday. come to think of it, I might make two!

Ultimate Slow Cooker Pot Roast

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!


Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings

Ingredients
4-5 pound chuck roast
2 tablespoons canola oil
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots peeled and cut into 2" chunks
2 pounds Yukon Gold potatoes peeled and cut into large chunks
2 cloves garlic minced
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water
minced parsley optional, to garnish

Instructions:

Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).

Heat you pan (or if you can brown in your slow cooker, do it in that insert to medium high.

Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

In your slow cooker add the carrots, potatoes and garlic.

Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

Pour the gravy over the meat and garnish with parsley if desired.

On Sun, 20 May 2018 14:37:18 -0700 (PDT), Tim
wrote:

This time with potatoes and other stuff too!
Memorial Day weekend is approaching and Ill be making this for the American Legion pot luck dinner this Sunday. come to think of it, I might make two!

Ultimate Slow Cooker Pot Roast

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!


Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings

Ingredients
4-5 pound chuck roast
2 tablespoons canola oil
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots peeled and cut into 2" chunks
2 pounds Yukon Gold potatoes peeled and cut into large chunks
2 cloves garlic minced
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water
minced parsley optional, to garnish

Instructions:

Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).

Heat you pan (or if you can brown in your slow cooker, do it in that insert to medium high.

Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

In your slow cooker add the carrots, potatoes and garlic.

Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

Pour the gravy over the meat and garnish with parsley if desired.

Maybe it's just me but I always hit the meat with some chili powder
while I am browning it and spritz with worcester. Then deglaze the pan
with red wine and go on with the rest of the recipe. Gives it a little
bite.

7:28
On Sun, 20 May 2018 14:37:18 -0700 (PDT), Tim
wrote:
- show quoted text -
Maybe it's just me but I always hit the meat with some chili powder
while I am browning it and spritz with worcester. Then deglaze the pan
with red wine and go on with the rest of the recipe. Gives it a little
bite.

............

Good options worth considering , Greg.

On Sun, 20 May 2018 14:37:18 -0700 (PDT), Tim wrote:

This time with potatoes and other stuff too!
Memorial Day weekend is approaching and Ill be making this for the American Legion pot luck dinner this Sunday. come to think of it, I might make two!

Ultimate Slow Cooker Pot Roast

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!


Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings

Ingredients
4-5 pound chuck roast
2 tablespoons canola oil
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots peeled and cut into 2" chunks
2 pounds Yukon Gold potatoes peeled and cut into large chunks
2 cloves garlic minced
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water
minced parsley optional, to garnish

Instructions:

Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).

Heat you pan (or if you can brown in your slow cooker, do it in that insert to medium high.

Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

In your slow cooker add the carrots, potatoes and garlic.

Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

Pour the gravy over the meat and garnish with parsley if desired.

I think I'll stick with the last one.

On Sun, 20 May 2018 20:27:49 -0400, wrote:

On Sun, 20 May 2018 14:37:18 -0700 (PDT), Tim
wrote:

This time with potatoes and other stuff too!
Memorial Day weekend is approaching and Ill be making this for the American Legion pot luck dinner this Sunday. come to think of it, I might make two!

Ultimate Slow Cooker Pot Roast

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!


Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings

Ingredients
4-5 pound chuck roast
2 tablespoons canola oil
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots peeled and cut into 2" chunks
2 pounds Yukon Gold potatoes peeled and cut into large chunks
2 cloves garlic minced
2 cups beef broth
2 tablespoons corn starch
2 tablespoons cold water
minced parsley optional, to garnish

Instructions:

Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).

Heat you pan (or if you can brown in your slow cooker, do it in that insert to medium high.

Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

In your slow cooker add the carrots, potatoes and garlic.

Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

Pour the gravy over the meat and garnish with parsley if desired.

Maybe it's just me but I always hit the meat with some chili powder
while I am browning it and spritz with worcester. Then deglaze the pan
with red wine and go on with the rest of the recipe. Gives it a little
bite.

The chili powder sounds like a good touch. Will try that next time.

3:43 PMJohn H
On Sun, 20 May 2018 14:37:18 -0700 (PDT), Tim wrote:

- show quoted text -
I think I'll stick with the last one.
........

I really don’t think it’s that much extra but does have lots more ingredients. I’ll do it sometime though

On Mon, 21 May 2018 14:12:17 -0700 (PDT), Tim wrote:


3:43 PMJohn H
On Sun, 20 May 2018 14:37:18 -0700 (PDT), Tim wrote:

- show quoted text -
I think I'll stick with the last one.
.......

I really don’t think it’s that much extra but does have lots more ingredients. I’ll do it sometime though

It doesn't look like it would be better than the last one. I especially liked the gravy from the
last one. That onion soup and consomme' added a lot.