Enjoy the best pot roast at home by setting your crock on low heat all day! Simple slow cooker recipe yields tender, flavorful beef.
INGREDIENT
– 1 3 to 4-pound boneless beef chuck roast– 2 Tbsp avocado oil– Sea salt and pepper– 1.5 lbs baby potatoe– 3 large carrots chopped– 1 large yellow onion chopped– 5 large cloves garlic minced– 32 ounces beef broth or beef stock– 2 Tbsp balsamic vinegar– 2 Tbsp gluten-free all-purpose flour or regular all-purpose flour optional– 2 sprigs rosemary– 2 sprigs oregano
INSTRUCTIONS
Remove the beef roast to a large plate or cutting board. Round roast netting can be removed or left. Either way works. Season both sides of meat with sea salt and black pepper.
Step 1
Over medium-high heat, add avocado oil or other high-temperature cooking oil to a large skillet. The skillet should sizzle for a few minutes.
Step 2
Sear the seasoned roast for 6 minutes in a hot skillet. Flip and sear the other side until golden brown, 3–6 minutes. Prepare the rest while the beef browns in the skillet.
Step 3
Add chopped onion, potatoes, carrots, and garlic to the crock pot. The slow cooker's beef broth, balsamic vinegar, and fresh herbs need salt and stirring.
Step 4
For thick gravy, mix 2–3 tablespoons of gluten-free or all-purpose flour with beef broth in a small bowl or measuring cup before adding it to the crock pot. This thickens the gravy after roasting.
Step 5
Slow-cook seared beef roast. Do not worry if the vegetables must be moved to submerge the roast.
Step 6
Cover the slow cooker and cook for 5–6 hours on high or 8–10 on low. I recommend 10 hours low heat. Roast size determines cooking time. Make it fork-tender. Larger roasts take longer, so adjust.
Step 7
Cut the large roast into smaller pieces and serve dinner with cooked potatoes, carrots, and onions. Pour juices over everything before serving.