The Wooden Spoon: Crock Pot Browned Pot Roast

TIP: Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook.

1/3 cup vegetable or canola oil
2 ½ lb. boneless beef bottom chuck roast
1/3 cup all purpose flour
5 medium russet potatoes, peeled and cut in chunks
¼ tsp. black pepper
1 tsp. salt
1 large onion, chopped
1 garlic clove, minced
16 oz. bag of (already peeled) carrots
1 can beef broth (14.5 to 16 oz. depending on brand)
2 packets granulated (such as Herb ox) OR 2 teaspoons instant bouillon – Beef flavor
3 cups water
¼ tsp. Gravy Master OR Kitchen Bouquet Browning & Seasoning Sauce
½ tsp. Worcestershire Sauce
After the roast is done, you will need 2-3 tbsp. cornstarch OR all purpose flour

  • Heat the oil in a large Dutch Oven or skillet on the stovetop over medium-high heat
  • As the oil heats, coat the roast with the flour, then using tongs, place it gently (so as not to splatter the hot oil) in the Dutch Oven or skillet
  • Sear* the roast about 3-5 minutes on each side until it’s browned
  • Place the prepared potato chunks in the bottom of a large crock pot and place the seared roast on top
  • Add the pepper, salt, onion, garlic, and carrots over and around the roast.
  • Pour the broth over the meat
  • Mix the bouillon in the water and add to the crock pot with the browning & seasoning sauce and the Worcestershire sauce
  • Cover the crock pot, plug it in, and set on LOW for 8 hours
  • Remove the potatoes, onions, and carrots with a slotted spoon to a serving dish
  • Gently remove the roast to a platter – don’t worry if the roast falls apart in several pieces because it’s so very tender
  • To the broth in the crock pot, vigorously whisk in 2-3 tbsp. of corn starch or all purpose flour to thicken the liquid into a brown gravy
  • Spoon the gravy over the roast and vegetables
  • Serve with warm biscuits
  • Serves 4-6 people

Notes:

  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • you’ll need at least a 16-18 cup (4 – 4.5 qt.) crock pot for this recipe
  • *SEAR — to get a rich brown crust on your roasts, you need to brown or sear the meat in a hot pan. Searing meat caramelizes the sugars and browns the proteins present in meat, resulting in more appealing color and flavor.
  • for easy clean-up, line your crock pot with slow cooker liners (Reynolds is one company that makes these) – no soaking and no scrubbing the ceramic container when you’re done cooking!

If you’d like to be a guest contributor to The Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to carol.punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information.

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