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Crockpot Pot Roast Recipe
Crockpot Pot Roast is our favorite Sunday meal. Make this any night of the week in your slow cooker or pressure cooker and serve it with an easy beef gravy!
👥 6 Servings⏱️ Prep & Cook: 8h 15m⏳ Prep: 15 min🔥 Cook: 8h👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●slow cooker
- ●pot
- ●measuring cup
- ●microwave
- ●whisk
📝 Preparation Steps
1
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Salt and pepper the roast, then sear it ⏱️ 2 minutes per side.
salt1 teaspoon(473ml) beef stock and/or drippings from the roast2 cups(57g) unsalted butter4 tablespoonsSalt and pepper (to taste)
2
Stir together all spices in a small bowl.
3
Slow Cooker Directions:
4
Place carrots and onions in the bottom of a 5-6 quart slow cooker. Use a slow cooker bag for easy cleanup!
5
Add the seared roast on top of the vegetables and sprinkle with seasoning. Top with mushrooms.
mushrooms (sliced)8 ounces(473ml) beef stock and/or drippings from the roast2 cups(57g) unsalted butter4 tablespoons
6
Cover and cook on low for ⏱️ 8 hours. Remove the roast and shred it. Reserve the liquid to make the gravy.
7
Instant Pot Directions:
8
Place carrots and onions in the bottom of the instant pot insert. Add 1 1/4 cups of beef stock into the pressure cooker.
9
Add the seared roast on top of the vegetables and sprinkle with seasoning. Top with mushrooms.
mushrooms (sliced)8 ounces(473ml) beef stock and/or drippings from the roast2 cups(57g) unsalted butter4 tablespoons
10
Cover and lock lid in place. Set on HIGH pressure for ⏱️ 75 minutes.
11
After the time is finished, allow a ⏱️ 10 minute natural release, then quick release.
12
Shred roast and drain juice for gravy.
13
Make the gravy:
14
Combine stock and/or juices from the meat in a large measuring cup. Heat in the microwave for about ⏱️ 2 minutes, or until heated through.
15
Meanwhile, melt the butter and add the flour. Stir to form a paste, cook for ⏱️ 1 minute. Add the spices then slowly whisk in the stock. Cook, stirring constantly, until the mixture thickens, just a couple of minutes. Salt and pepper to taste. Serve with roast.
salt1 teaspoon(473ml) beef stock and/or drippings from the roast2 cups(57g) unsalted butter4 tablespoonsSalt and pepper (to taste)
Nutrition Facts
calories
399 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
764 mg
protein Content
33 g
cholesterol Content
124 mg
carbohydrate Content
11 g
saturated Fat Content
12 g
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