Pot Roast is one of, if not the, quintessential comfort food of all time. When you cook a pot roast in a slow cooker you end up with a tender, moist roast that literally falls apart. You can cook it alone and make some mashed potatoes and a side salad to accompany the meal, or you can throw in some cut up potatoes, carrots, parsnips, etc to make a wonderful one dish meal.
Any way you make it, this is bound to become a family favorite! And the best part is this is simple and easy to throw on in the morning and have a hot, hearty dinner ready for the evening. Pot roast isn’t just for Sunday dinner anymore!
What You’ll Need:
1 roast (Note: You can chose shoulder, rump, whatever you like.)
Place roast in the bottom of you slow cooker and cover with water until just covered. Add a very generous pinch of sea salt and a lot of freshly ground black pepper and believe it or not that’s it!
Now for cooking. You can do it one of two ways. You can cook it on high for 5-6 hours or you can cook it on low all day long. You’ll know it’s done when you stick the roast with a fork and it sort of shreds.
Once the pot roast is cooked remove it from the slow cooker and let it sit for 5-10 minutes before slicing. I usually let it rest on a cutting board or in a glass dish. When you start to slice the roast it will normally just sort of fall apart. Once in a blue moon you may get a roast that does not, but it’s very rare. 9.9 times out of 10 when a roast is cooked like this it just falls apart and is very tender.
If you want to add in vegetables then layer them on the bottom of the slow cooker and then lay the roast on top. After that follow the same directions as above.
If you want you can make gravy with the broth that forms from the cooking of the roast by taking 2 cups of the broth and placing them in a stock pot. Take about 1/4 a cup of broth and mix with 1-2 tablespoons of flour until smooth and add to the pot. Stir the broth/flour mixture in to mix and then cook over medium heat until mixture thickens. There is no need to add salt or pepper as the broth already has both. You can also reserve the left over broth for soup.
Notes: If you want you can add in a sliced onion on top of the meat or throw in 6-8 garlic cloves, but it’s not necessary unless you just want to. The salt and pepper bring out wonderful aspects of the meat itself. You could also add in some rosemary and/or thyme.