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Slow Cooker Family Pot Roast * *

Slow Cooker Family Pot Roast

  • Cooking Time:

    9 hours and 15 minutes
  • Servings:

    8

Ingredients

2 lb. chuck roast, boneless, trimmed and cut in half
1/4 c. soy sauce, lower-sodium
2 garlic cloves, minced
1 c. beef broth
1 - .35 oz. package dried morels
1 T. cracked black pepper
3 T. sun-dried tomato paste
2 onions, medium (about 3/4 pound), quartered
16 oz. carrots, package, cut into 2-inch pieces
16 red potatoes, small (about 2 pounds), halved
1 T. canola oil
1 1/2 T. flour, all-purpose
3 T. water
(Optional) Rosemary sprigs

A pot roast is one of those meals you can eat when­ev­er, and Slow Cook­er Fam­i­ly Pot Roast is so deli­cious, and your whole fam­i­ly will ENJOY! Kid­dos too!

  1. Com­bine roast, soy sauce, and gar­lic in a large zip-top bag; seal, and mar­i­nate in refrig­er­a­tor at least 8 hours, turn­ing bag occa­sion­al­ly.
  2. Bring broth to a boil in a saucepan; adding mush­rooms.
  3. Remove from heat; cov­er and let stand about 20 min­utes.
  4. Drain mush­rooms through a cheese­cloth-lined colan­der over a bowl, reserv­ing broth mix­ture.
  5. Remove roast from bag in the refrig­er­a­tor, reserv­ing mari­nade.
  6. Sprin­kle roast with pep­per, gen­tly press­ing pep­per into roast.
  7. Com­bine reserved mari­nade, mush­room broth mix­ture, and toma­to paste; stir­ring well. Set aside.
  8. Place onion, car­rot, mush­rooms and pota­to in a 6–7 quart slow cook­er; toss gen­tly.
  9. Brown roast in oil, over medi­um high heat in a large skil­let, brown on all sides well.
  10. Trans­fer roast to slow cook­er and place over the veg­eta­bles.
  11. Pour toma­to paste mix­ture into skil­let, scrap­ing to loosen browned bits. Pour toma­to paste mix­ture over roast and veg­eta­bles.
  12. Cov­er. Cook on High for 1 hour.
  13. Reduce set­ting to Low, and cook 8 hours or until roast is ten­der.
  14. Place roast and veg­eta­bles on a serv­ing plat­ter; keep warm.
  15. Reserve liq­uid in crock pot; increase set­ting to High.
  16. Put flour in a bowl. Grad­u­al­ly adding water, stir­ring with a whisk until well blend­ed.
  17. Com­bine flour mix­ture to liq­uid in crock pot.
  18. With the lid removed from the slow cook­er, cook 15 min­utes or until slight­ly thick, stir­ring fre­quent­ly.
  19. Serve gravy with roast and veg­eta­bles.

Hap­py Crock­ing!

For over 400 more recipes, click here to get our eBook.

Crock Pot Family Pot Roast

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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