Impossibly tender beef pot roast with carrots, mushrooms and onions. It’s easy in the slow cooker. The key is searing the meat first.
There’s nothing quite like sitting down to a hearty, slow cooked dinner at day’s end. And, it’s even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce thee best pot roast I’ve ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day. The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch.
Yields 4 – 6 servings.
Prep Time: 15 min
Cook Time: 8 hours
Total Time: 8 HOURS 15 MINUTES
3 lb extra lean eye of round beef roast
4 carrots, chopped
2 lbs potatoes, chopped
1 onion, chopped
3 garlic cloves, whole
1 tbsp cornstarch
2 tbsp cold water
2 tbsp Worcestershire sauce
Salt and pepper
1 tbsp. fresh thyme (optional)
Whisk together the cornstarch and cold water in the bottom of the slow cooker.
Add the potatoes, carrots, onion, and garlic to the slow cooker. Season with salt and pepper.
Season the beef with salt and pepper. Place over vegetables.
Pour Worcestershire over top and cook on low for 8-10 hours. Slice beef against the grain when ready to serve. Depending on the water content of the beef, the gravy at the bottom may be the right consistency. If not simmer it on the stove, add a bit of cornstarch if needed.
Use celeriac, parsnips, or sweet potatoes for lower carb/Paleo
Leave out the cornstarch or use arrowroot for lower carb/Paleo