The crisp fall air always makes me crave slow cooked meals, and using my slow cooker is always a delight. Who doesn’t love the idea of tossing a bunch of stuff into a magical pot and having a delicious, home cooked meal waiting for you after a long work day? My slow cooker pot roast satisfies all your comfort food cravings, and leftovers are great for making my delish Colombian empanadas.
2 tablespoons olive oil
3/4 cup flour
Kosher salt
Freshly ground black pepper
2 sprigs rosemary
8 spring thyme
1/2 cup tomato sauce
4 cups beef stock
1 teaspoon cumin
2 teaspoons paprika
4 bay leaves
5 cloves of garlic, minced
1 large carrot, diced
1 onion, peeled and sliced into half moons
1 large tomato, diced
Heat a cast iron skillet on medium-high heat.
Prepare the roast by seasoning it liberally with salt and pepper, then dredging it in flour.
Add the olive oil into the hot pan, then brown the roast on all sides; it’ll take about 4-5 minutes per side.
Remove the roast from the pan once it’s brown and plop in into your slow cooker insert.
Next, slice and dice the veggies.
Add the veggies, thyme, rosemary, bay leaves, cumin and paprika into the slow cooker.
Then, add the beef stock and tomato sauce.
Swish the liquid and around the roast to make sure it’s evenly distributed, then cover the slow cooker and cook on low for 8 hours (or high for 4).
When the roast is done, strain the gravy and skim to remove any fat. Season the gravy with salt and pepper, if needed.
Shred or chop up the roast and serve it alongside some mashed potatoes, and top with some of the tender veggies and gravy.
Rating: 51
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Ingredients
- 1 3 lb boneless chuck or rump roast
- 2 tablespoons olive oil
- 3/4 cup flour
- Kosher salt
- Freshly ground black pepper
- 2 sprigs rosemary
- 8 spring thyme
- 1/2 cup tomato sauce
- 4 cups beef stock
- 1 teaspoon cumin
- 2 teaspoons paprika
- 4 bay leaves
- 5 cloves of garlic, minced
- 1 large carrot, diced
- 1 onion, peeled and sliced into half moons
- 1 large tomato, diced
Instructions
- Heat a cast iron skillet on medium-high heat.
- Prepare the roast by seasoning it liberally with salt and pepper, then dredging it in flour.
- Add the olive oil into the hot pan, then brown the roast on all sides; it'll take about 4-5 minutes per side.
- Remove the roast from the pan once it's brown and plop in into your slow cooker insert.
- Next, slice and dice the veggies.
- Add the veggies, thyme, rosemary, bay leaves, cumin and paprika into the slow cooker.
- Then, add the beef stock and tomato sauce.
- Swish the liquid and around the roast to make sure it's evenly distributed, then cover the slow cooker and cook on low for 8 hours (or high for 4).
- When the roast is done, strain the gravy and skim to remove any fat. Season the gravy with salt and pepper, if needed.
- Shred or chop up the roast and serve it alongside some mashed potatoes, and top with some of the tender veggies and gravy.
