Main Dishes

Slow Cooker Pot Roast

EL MEJOR NIDO
Slow Cooker Pot Roast
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Serving Size
Servings
Makes 8 servings, about 2/3 cup meat and about 3/4 cup vegetables per serving
Recipe Info - Prep Time
Prep 
9 hr 30 min
Recipe Info - Cook Time
Cook 
18 min

Ingredients

Step 1

Heat large, heavy-duty skillet over medium-high heat for about 3 minutes.

Step 2

Pat roast dry with paper towels; cut 4 slits on top of roast and 4 slits on bottom of roast. Insert garlic halves into slits. Rub oil over all sides of roast; season with salt and pepper.

Step 3

Add roast to skillet; cook, turning frequently, for 5 to 7 minutes or until browned on all sides.

Step 4

Place potatoes, carrots and/or parsnips, onion and thyme in 6-quart slow cooker. Place roast on top of vegetables.

Step 5

Add wine to skillet; cook over medium heat, stirring to scrape up brown bits from bottom of skillet, until wine is almost evaporated. Stir in water and bouillon. Pour into slow cooker; cover.

Step 6

Cook on low for 9 to 10 hours or high for 6 to 7 hours or until roast is fall-apart tender.

Step 7

Place roast and vegetables on serving platter. Discard thyme. Season with salt and pepper. Cover with foil.

Step 8

Pour gravy from slow cooker through a strainer into a medium saucepan; discard solids. Let gravy sit for about 5 minutes; skim off as much oil off the top as you can.

Step 9

Boil over high heat until reduced to about 1 ½ cups.

Step 10

Sprinkle roast with chopped fresh parsley, if desired. Shred meat if desired. Serve with gravy.

Ingredients

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