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Serve the pot roast with mashed potatoes, rice, or crusty bread.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
The gravy can be stored separately and refrigerated as well.
Variations:
Vegetables: Add 2 pounds of cubed potatoes or 2 pounds of sliced carrots directly to the slow cooker for a complete meal.
Soy Sauce or Fish Sauce: For extra umami, add 1 tablespoon of soy sauce or fish sauce to the gravy.
Browning the Beef: For a deeper flavor, brown the beef on all sides in a skillet before adding it to the slow cooker.
Saute the Aromatics: For more intense flavor, sauté the onions and garlic in a little oil before adding them to the slow cooker.
FAQ:
Can I cook this on high instead of low?
Yes, you can cook it on high for 4-5 hours, but slow cooking on low gives the best results for tenderness.
Can I use a different cut of beef?
While chuck roast is ideal, other cuts like eye of round will work too. Just keep in mind that different cuts may vary in tenderness.
How do I know when the roast is done?
The roast should be fork-tender and easy to shred when it’s done. If you prefer it more sliceable, aim for the 7-8 hour range on low.
Can I freeze the leftovers?
Yes, the pot roast and gravy can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
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