Slow Cooker Succulent Pot Roast, a wonderful family style meal full of amazing flavor and ever so tender textures. The best part is it is so easy!
Song of the day: "Respect" by Aretha Franklin.
Slow Cooker Succulent Pot Roast, what a beautiful thing to come home to. The aroma of all those spices and rich gravy in the bottom of the cooker and all you have to do is get ready to eat! A perfect rustic home-style meal for a busy family life.
The beauty of slow cookers
Slow cookers are a great way to prepare a meal all in one pot and have it ready when you come home from a hard day's work and don't feel like cooking. Whoever invented it was an amazing visionary. What I love about the slow cooker is not the ease of cooking, but the incredible process of slow cooking that tenderizes and infuses so much flavor in whatever you so choose to make. When I was at the Italian Centre shop in their deli section I saw a beautiful organic beef roast from one of our local farmers. I couldn't resist buying it and my only thought was to take out the slow cooker and create a home-style meal great to feed a hungry family.
Before the roast hits the slow cooker I want to really get some flavor into those inner folds of this tender meat. I create pockets in the roast and mix up some beautiful herbs, oil, garlic, and butter and fill those pockets with this mixture. I imagine the heat of a cast iron pan searing the surface of the roast sealing in all the herbs and butter oil. That is going to make this pot roast so so tender and juicy. I can't wait for dinner. To accompany the protein, I am sauteing some onions, garlic, and mushrooms, this is going to create a wonderful base for a rich gravy. You cannot have a pot roast without some potatoes, carrots, and I am adding rutabaga which adds a wonderful sweet earthy element to the profile.
Easy Breezy Slow Cooker Pot Roast!
After the roast is all browned and seared, and the mushroom and onions are caramelized and juicy, everything goes into the slow cooker pan juices and all, that will bring some intense flavor to the mix. I am off and the slow cooker will do the rest. I did add some white wine to the pot, there is something that wine does to a rustic dish like this that I absolutely love!
I am taken by the aroma in the house as I open the back door and enter in. I am getting the after effect of the cooked wine in the air, the sweetness of the onion, the earthiness of the mushroom, and that hit of a beautifully slow cooked roast that has my mouth watering. I take a fork and want to see how tender the vegetables are and my fork goes in so easily telling me this is going to be so so good.
Inspiration came from watching Jamie Oliver's quick 15 minute meals. I love the way he was serving up food all laid out on a wood cutting board. What a great idea and so beautifully presented. So I wanted to use that idea and put all the carrots, rutabaga, and potatoes on the board surrounding the wonderfully juicy and tender pot roast. Doesn't that look absolutely superb? I am so hungry I want to dive right in!
There is only one thing left and that is to make up a gravy. So, I gather up all the bits and juices out of the bottom of the slow cooker. In a medium saucepan, I make up a rue of melted butter and flour. I run the bits and juices through a sieve and straight into the rue and with a whisk stir vigorously till the gravy forms and lumps are gone. A quick taste and realizing it needs some black pepper for that bit of bite and wow that is one silky smooth tasty gravy!
The carrots are so sweet and melt in your mouth and those hints of rutabaga sliding in pairing well with the potatoes and onions. I have to say those onions are like candy and the mushrooms just explode with juices in your mouth. The thyme, basil, oregano, and rosemary are playing ever so sensually on my tongue and the morsels of beef roast melt in my mouth. I see those pockets I created as they melted in the folds of the meat. Oh, those potatoes are heaven, soft, starchy, rich, and with that gravy I am at a loss for words or can't speak because my mouth is full of incredible goodness coming from the delicious dish of Slow Cooker Succulent Pot Roast! Gone are those days of that dry tough chewy pot roast!
Don't have a lot of time? Roughly chop up some vegetables, sear off the roast and put it all in the slow cooker. You will come home to an incredibly aromatic and super delicious meal that will be ready to eat right away!
- 1 kg beef sirloin roast
- 8 mixed heritage carrots, peeled, washed, and roughly chopped
- 1 rutabaga peeled, washed and roughly cubed
- 4 medium potatoes, washed and roughly chopped
- 1 yellow onion, roughly chopped
- 1 ½ cups brown mushrooms sliced thick
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 clove garlic, whole
- 1 cup vegetable stock
- ¼ cup white wine
- 2 bay leaves
- 2 tsp crumbled coriander
- Crushed sea salt and fresh cracked black pepper to taste
- ¼ cup salted butter
- Pinch of cracked black pepper
- 1 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp dried oregano
- 1 Tbsp chopped fresh parsley
- Pinch of garlic powder
- Pinch of paprika
- ¼ cup butter
- 1 Tbsp all-purpose flour
- juices from the bottom of the pan, strained
- In a bowl mix butter, pepper, basil, rosemary, oregano, parsley, garlic powder, paprika.
- Place herbed butter on a piece of parchment paper and form a small log. Roll the parchment till you have a nice round log shape and put in the fridge to harden a bit.
- Take roast and with a knife create pockets all around it.
- Take herbed butter out of the fridge and cut small pieces of it and stuff the pockets that you have created in the roast.
- Season with crushed sea salt and fresh cracked pepper.
- Heat up some olive oil in a cast pan. Place roast into pan and turn to sear the complete surface of the roast, about 10 minutes. Toss in onions, garlic, and mushrooms, and saute for about 2 minutes. Take the roast out and place it in a slow cooker and continue to cook the onions and mushroom mixture until soft and braised, about 8 minutes.
- Pour mixture over roast.
- Now take all the vegetables, potatoes, carrots, rutabaga, garlic, and place in slow cooker with roast and onion-mushroom mixture. Drizzle some olive oil on top and season with salt and pepper.
- Turn slow cooker on high and pour in white wine and vegetable stock. Toss in bay leaves and crushed coriander and stir. Cover and let cook for 5-6 hours.
- Take veggies and roast out of slow cooker and strain all the juices from the pot into a bowl.
- In a saucepan melt ⅛ cup butter and sprinkle with all-purpose flour until it starts to thicken and separate from the pan.
- Pour in strained juices and whisk until it thickens about 2 minutes then pour into a serving dish.
- Take a nice large wood cutting board and place roast in the middle. Surround it with all the vegetables. Place gravy off to the side, sprinkle with some fresh chopped parsley.
- Ready to serve. Enjoy!
- You can use any cut of roast you like.
- If you are going to leave it to cook while you are at work just set cooker to low setting.
- Be creative and use vegetables you like in the mix.
- Prep Time: 30
- Cook Time: 6 hours 22 minutes
- Category: Main, Meat
- Method: Slow Cooker
- Cuisine: Western
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.