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Slow Cooker Succulent Pot Roast

Slow Cooker Succulent Pot Roast

  • Author: Loreto
  • Prep Time: 30
  • Cook Time: 6 hours 22 minutes
  • Total Time: 6 hours 52 minutes
  • Yield: Serves 4 1x
  • Category: Main, Meat
  • Method: Slow Cooker
  • Cuisine: Western

Description

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!


Ingredients

  • 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 1/2 cups brown mushrooms sliced thick
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 clove garlic, whole
  • 1 cup vegetable stock
  • 1/4 cup white wine
  • 2 bay leaves
  • 2 tsp crumbled coriander
  • Crushed sea salt and fresh cracked black pepper to taste

Herbed Butter:

  • 1/4 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

Gravy:

  • 1/4 cup butter
  • 1 Tbsp all-purpose flour
  • juices from the bottom of the pan, strained

Instructions

Herbed butter:

  1. In a bowl mix butter, pepper, basil, rosemary, oregano, parsley, garlic powder, paprika.
  2. 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.

Roast:

  1. Take roast and with a knife create pockets all around it.
  2. Take herbed butter out of the fridge and cut small pieces of it and stuff the pockets that you have created in the roast.
  3. Season with crushed sea salt and fresh cracked pepper.
  4. 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.
  5. Pour mixture over roast.
  6. 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.
  7. 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.
  8. Take veggies and roast out of slow cooker and strain all the juices from the pot into a bowl.
  9. In a saucepan melt 1/8 cup butter and sprinkle with all-purpose flour until it starts to thicken and separate from the pan.
  10. Pour in strained juices and whisk until it thickens about 2 minutes then pour into a serving dish.
  11.  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.
  12. Ready to serve. Enjoy!

Notes

  1. You can use any cut of roast you like.
  2. If you are going to leave it to cook while you are at work just set cooker to low setting.
  3. Be creative and use vegetables you like in the mix.
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