Slow-Cooked Fork-Tender Pot Roast
This slow-cooked pot roast is fork-tender, rich, and packed with flavor. A comforting one-pot meal with hearty vegetables and a thick, savory gravy.
Equipment
- Crockpot (5–6 quart)
- large saucepan
- Mixing bowl
- Shallow plate
- spoon
Ingredients
- 1¼- pound bottom round or chuck roast
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- ¼ tsp pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion chopped
- 2 potatoes cubed
- 2 carrots sliced
- 1 10-ounce can condensed tomato soup
- 2 tbsp cornstarch
- 1 cup water divided
Instructions
- On a shallow plate, mix the flour, salt, paprika, and pepper.
- Dredge the roast in the flour mixture, coating all sides.
- Heat olive oil and butter in a large saucepan over medium heat.
- Brown the roast on both sides, turning once, for 5–8 minutes.
- Meanwhile, place the chopped onions, potatoes, and carrots in a 5–6 quart slow cooker.
- Lay the browned roast on top of the vegetables.
- Pour ¼ cup water and the condensed tomato soup into the saucepan.
- Bring to a boil while scraping up any browned bits from the pan.
- Pour the liquid over the roast in the slow cooker.
- Cover and cook on low for 8–10 hours, or until the meat and vegetables are very tender.
- If a thicker gravy is desired, remove the roast from the slow cooker and cover with foil.
- In a small bowl, mix the cornstarch with the remaining ¾ cup water.
- Stir the mixture into the slow cooker liquid.
- Cover and cook on high for 20–30 minutes, or until the gravy thickens.
Notes & Wine Advice
Serving Tip:
Serve with crusty bread and a fresh green salad for a complete meal.
Wine Advice:
Pair with a bold red wine such as Cabernet Sauvignon or Merlot to complement the richness of the beef.
Nutrition values
Calories: 450 kcal | koolhydraten: 32 g | Eiwitten: 38 g | Vet: 18 g | Natrium: 644.23 mg | Suiker: 8 g