One of my favorite parts about family dinners is that it truly brings the family together. We bond over delicious soups, casseroles, and funny life moments. As much as I love splurging on eating out as much as the next person, nothing can compare to a home-cooked meal enjoyed with those you love the most. So what do you do when there’s simply not the time? Slow-cooker meals! Slow-cookers are amazing and make quick, easy, and delicious family dinners possible every day! This slow-cooker pot roast recipe takes only a few minutes to prepare, cooks while you’re at work and is the definition of comfort food.
- 1 (2 1⁄2- to 3-lb.) boneless chuck roast
- 3 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 2 pounds large red potatoes, quartered
- 4 medium carrots, peeled and cut diagonally into 2-inch pieces (about 1 lb.)
- 3 celery stalks, cut diagonally into 2-inch pieces (about 4 oz.)
- 1 large yellow onion, cut into 3⁄4-inch-thick wedges
- 1 tablespoon minced garlic (about 2 large garlic cloves)
- 2 cups beef broth
- 5 tablespoons instant-blending flour (such as Wondra)
- 1 tablespoon tomato paste
- 6 thyme sprigs
- 1/4 cup Worcestershire sauce
- 3 tablespoons Ketchup
- 2 teaspoons hot sauce
- Fresh herb sprigs (optional)
- Sprinkle roast with 2 teaspoons of the salt and 1 teaspoon of the pepper. Combine potatoes, carrots, celery, onion, and garlic in a slow cooker. Whisk together broth, flour, and tomato paste in a medium bowl; stir into the slow cooker. Add thyme. Place roast on top of vegetables; cook, covered, on LOW until tender, about 8 hours
- Transfer roast to a cutting board. Let rest 20 minutes before slicing; then cover with aluminum foil. Using a slotted spoon, remove the thyme and transfer vegetables to a serving platter. Sprinkle with 1⁄2 teaspoon of the salt. Cover with aluminum foil.
- Whisk together Worcestershire sauce, ketchup, hot sauce, and remaining 1⁄2 teaspoon each of the salt and pepper in a bowl; stir into the slow cooker. Increase heat to HIGH, and cook, partially covered, until sauce thickens, 35 to 40 minutes. Serve sliced roast and vegetables with sauce; garnish with herb sprigs, if desired.
This slow-cooker pot roast proves that weeknight dinners don’t have to be frozen meals! What are some of your favorite quick and easy dinner recipes? Let us know in the comments below!
Recipe via Southern Living.