This recipe will fill a 6-quart slow cooker nearly to overflowing, so govern yourself and your recipe scaling accordingly.
Prep Time 1hour
Cook Time 11hours
Total Time 13hours
4-5poundBoneless beef chuck roast
4-5Medium-large Yukon gold potatoes(you can use regular Idaho potatoes, but I prefer Yukons in my slow cooker recipes as they soak up juices and never get mealy)
1Medium sweet yellow onion
1Bag of baby carrots(about 1 lb bag - not the snack size little guy bags)
2Large Portobello mushroom caps(you can use whole Baby Bellas if needed, just know that a meaty mushroom is important here, as nothing soaks up the juices from the roast quite so beautifully)
1Packet brown gravy mix(I strongly prefer Pioneer brand if you can get it)
1cupWine(your preference - white or rose will have a subtle flavor, red will be very strong)
Garlic salt(Lawry's Seasoned Salt is good here too if you have it)
2TBSPVegetable or other high-heat-friendly oil
Scrub and chop potatoes into big bites (but not big enough to require cutting to eat)
Peel and chop onion into generous chunks (thinking bite-sized again)
Wash and chop portabella mushroom caps into generous chunks (bite-sized)
Wash baby carrots
Dump all veggies into a slow cooker sprayed with cooking spray
Sprinkle veggies with garlic salt, black pepper, and any other herbs of choice (I am fond of using dried parsley and marjoram with my pot roast)
Toss veggies by hand to mix spices/herbs and the veggies themselves
Rub all sides of the roast with a generous drizzle of soy and Worcestershire sauces
Rub all sides of the roast with a light coating of flour
Sprinkle all sides of the roast with garlic salt and black pepper
Pre-heat a big ol' skillet over medium heat for a few minutes, add a little oil to the pan, and brown roast about 3-4 minutes per side
Set the browned roast on top of the veggies in the slow cooker - if one side is fattier than the other, that is the side that faces upwards
Whisk the gravy mix into the wine until smooth
Pour wine gravy mix over roast into slow cooker
Cover slow cooker and cook on LOW setting for 11 hours or HIGH for 8 hours (Do NOT remove the lid to check on things for at least 8 hours if cooking on LOW, or at least 6 hours if cooking on HIGH)
When you check the roast, spoon liquid up over the roast, and give the roast a “fork” test to see how far you are from being done – at this point it should be starting to feel “fork tender” - you will know it's perfect when you twist a fork into the meat and a bite of roast essentially jumps up onto the utensil and begs to be taste-tested
The flour is important before browning as it will really thicken up your gravy while the roast is cooking.
Sweet potatoes are also surprisingly tasty in this.
I sometimes use a can of cream of mushroom soup mixed with the wine if I am after a thicker, more "homestyle" gravy that day.
Looking for a simpler, "lighter" pot roast? Use white wine, an au jus gravy mix, no flour on the meat when searing, and just lay it on a bed of thick-sliced onions in the slow cooker (this version is perfection for sammiches - crusty rolls are a must).
Mom’s version for all-purpose use: layer a sliced large sweet onion in the bottom of the slow cooker, seasons your roast with Cavender’s Greek Seasoning, brown it good in a skillet with butter, dump it on the onions, add nothing else, cook on low for 8-10 hours depending on meat size.
TMc's Pot Roast http://outsidevoice.com/?p=77 November 19, 2019