Pot Roast

Classic pot roast made with beef bouillon and broth.

Course Main Course

Cuisine American

Keyword pot roast

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 623kcal

Author Emma Chapman

Equipment

slow cooker

Ingredients

2 pounds chuck roast
1 tablespoon canola oil
salt and pepper
3 cubes beef bouillon
1 cup beef broth
½ yellow onion
4 red potatoes
4 carrots

Instructions

Set the chuck roast out for about 30 minutes, aiming for it to come to room temperature. Season both sides well with salt and pepper.
In a large skillet, add a tablespoon of cooking oil. Over medium high heat, sear the roast on both sides.
In a slow cooker, sometimes called a crock pot, add the seared meat. Add the bouillon cubes, broth, diced onion, washed potatoes, and peeled and chopped carrots.
Cook on low for 8 hours, or on high for 4 hours.
Serve hot. This pot roast will be fork tender and will taste delicious! Feel free to drizzle the juices from the slow cooker over the roast and side vegetables.

Notes

If you have time to cook on low (for 8 hours), this is what I recommend. But the higher heat and shorter cook time will also work well in case you want this for lunch OR maybe forgot to turn the slow cooker on in the morning.

I usually use beef chuck roast for this recipe, but other cuts of meat of a similar size can work well too.

If you want even more flavor, you can add a little soy sauce, Worcestershire sauce or liquid smoke. Or throw in some garlic powder and a few bay leaves.

If I make this for a holiday meal, I usually throw in some herbs like fresh thyme or fresh rosemary.

I pretty much stick to potatoes and carrots as the side vegetables that get cooked with this as that’s what my family did growing up. But, any root vegetable or hardy veggie can work well here, like garlic, turnips, parsnips, celery, yams or beets.

You can use the braising liquid from the slow cooker to make a gravy by whisking in a little butter and all-purpose flour over medium heat until thickened.

Nutrition