Main Dishes

Slow Cooker Pot Roast

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

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

Reviews For This Recipe

Recipe Books Are Here

Elevate your cooking skills and celebrate the joys of each season with our recipe books—don't wait, download them now!