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Slow-Cooker Pot Roast

Thank goodness for the slow-cooker. This versatile vessel can be used year-round for making comforting roasts, soups, side dishes and even desserts. I particularly like meat and vegetables cooked in them.

This recipe for Slow-Cooker Pot Roast does require some stovetop cooking but the slow-cooker is the main player here.

The use of brown sugar, ketchup and spices combined with beef broth produces a slightly sweet broth/gravy that infuses the meat making it moist and tasty. Caramelizing the onions further enhances the flavor of the broth. This dish is what cozy, winter Sunday suppers are all about.

Cooking the meat slowly tenderizes it, which is a good thing until you try to get it out of the cooker. More often than not, it just falls apart. Removing the meat from the cooker, slicing it with the 6-3/4" Petite Carver and then returning it to finish cooking keeps that from happening. When done, use the Slotted Turner to easily transfer the meat to a platter. When serving, slice a loaf of hearty bread to sop up the delicious broth.

Another plus of this dish is that if you don't eat all of it, it makes for great leftovers.

Slow-Cooker Beef Brisket

6-8 Servings
Print Recipe

Ingredients

  • 1 3-pound chuck roast (or beef brisket)
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons freshly ground pepper, divided
  • 3 tablespoons vegetable oil
  • 3 large sweet onions, thinly sliced
  • 6 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups low sodium beef broth
  • 1 /2 cup ketchup
  • 1/2 cup packed light brown sugar
  • 1 tablespoon tomato paste
  • 1 pound red potatoes, cut in quarters
  • 1 pound carrots, peeled and cut into 1 inch pieces

Directions

  1. Pat the beef dry with paper towels. Season both sides with 1 teaspoon each of the salt and pepper. Heat the vegetable oil in a large fry pan over medium high heat. Sear the meat on both sides, 5 to 7 minutes per side. Transfer to a platter.
  2. Add the onions to the pan and stir constantly, scraping up any brown bits on the bottom of the pan. Cook until the onions are soft and golden brown, about 15 minutes. Add the garlic and cook about 2 minutes more. Add the paprika, thyme, oregano and remaining salt and pepper. Cook, stirring occasionally, about 1 minute.
  3. Spoon some of the onion mixture in the bottom of a 6 quart slow-cooker. Place the meat on top of the mixture and spoon the remaining onion mixture over top. Return the pan to medium high heat and deglaze with the beef broth. Add the ketchup, brown sugar and tomato paste and stir. Bring to a simmer and then pour over the onions and meat.
  4. Put the potatoes and carrots around the meat, cover and cook on low for 2 1/2 to 3 hours. Remove the roast from the slow-cooker and slice across the grain into 1/4 inch slices. Return the slices to the slow-cooker; overlapping them. Spoon some of the liquid over the slices. Continue cooking on low for 2 to 2 1/2 hours or until fork tender.

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