Classic Slow Cooker Pot Roast with Garlic and Rosemary

Pot Roast CoverThings that cause amateur food bloggers to fall off the wagon:

  • Full time job
  • Being a parent
  • Being a wrestling (or fill-in-the-blank sport) parent
  • winter/dark at 5:00/NO GOOD NATURAL LIGHT FOR PHOTOS!

Indeed a perfect storm of all the above have caused me to take a brief hiatus from blogging. But trust all is well, and slowly but surely I am getting back into the swing of things in the kitchen. Dusting off my faithful slow cooker and ready to share with you this  slow cooker pot roast recipe that I more or less pulled out of my hat last week.

A few years back, I was introduced  to Three Envelope Slow Cooker Pot Roast which is quite possibly THE easiest slow cooker recipe in the history of slow cookery.  My Classic Slow Cooker Pot Roast with Garlic and Rosemary is a version of that roast. In place of the “three envelopes” I’ve chosen just one envelope of Knorr Au Jus Gravy, enhanced with a little tomato paste. I then piled on the vegetables because, well,  who wants to come home after a busy day and fuss with more food prep!?Classic Slow Cooker Pot Roast 1

Because this is a “classic” pot roast, I stuck to the basics: carrots, onions, parsnips and potatoes. The vegetables take on a wonderful flavor after cooking low and slow all day long.

Flavor enhancements are a must! I like to rub my chuck roast with a simple savory rub comprised of salt, pepper, granulated onion and garlic. All pantry staples!Classic Slow Cooker Pot Roast 3

And finally to top it off, fresh rosemary and chopped fresh garlic. If rosemary is a deal breaker for you, fresh thyme makes an excellent substitute.Classic Slow Cooker Pot Roast 5

Last but not least, check out my Time Saving Tips at the end of the recipe, with “make ahead” suggestions and product recommendations. Enjoy and happy cooking!

Pot Roast Cover 2

Classic Slow Cooker Pot Roast with Garlic and Rosemary

1 2 ½-3 pound boneless chuck roast

1 tsp Kosher salt

½ tsp each: pepper, granulated onion and granulated garlic

1 tsp olive oil

1 packet Knorr Au Jus Gravy

1 ½ cups water

1 tsp tomato paste

1 cup sliced sweet onion, about 1/2 of a large

1 # red skinned potatoes (about 4 large), scrubbed and cut into 1 ½-inch pieces

2 cups peeled and coarsely chopped carrots

1  to 1 1/2 cups coarsely chopped parsnips, about one medium

1 TBS chopped fresh garlic

5-6 sprigs fresh rosemary

1 bay leaf

1 TBS cornstarch

1 TBS red wine or water

Chopped fresh chives (optional)

Combine salt, pepper and granulated onion and garlic in a small bowl to blend. Pat chuck roast dry with a paper towel and sprinkle spice blend all over roast.  In a large skillet, heat olive oil until shimmering.  Brown roast on both sides until well browned, about five minutes per side.

While roast is browning, combine au jus mix and water, whisking to combine.  Add tomato paste and whisk.

Place onions, a few rosemary sprigs and bay leaf on the bottom of a slow cooker. Place browned roast on top.  Scatter carrots, potatoes and parsnips around roast.  Pour au jus gravy mix on and around roast. Scatter chopped garlic on top and place remaining rosemary sprigs on top.

Cook on low for at least 8 hours or up to 9 ½ hours.

Using a large slotted spoon or strainer, carefully remove roast and vegetables to a platter (make sure all rosemary stalks and bay leaf are removed). Tent with foil to keep warm.  Strain and de-grease liquid and transfer to a small sauce pan. Bring to a boil over medium heat.  Whisk cornstarch and wine in a small bowl, then whisk into gravy.  Continue to simmer until slightly thickened, about five minutes.  Add additional salt and pepper to the gravy if necessary.

Break apart roast using a fork.  Sprinkle chives over all and serve with hot gravy.

Serves 4-5

time_saving

  • Onions, garlic, carrots and parsnips can all be chopped the night before. Just store in a zipper bag in the fridge
  • Peeled baby carrots can be used in place of whole carrots
  • The seasoning mix and gravy can both be mixed the night before. Store seasonings at room temperature and refrigerate the gravy.
  • Tired of throwing away unused tomato paste from a can? Try Savory Spice Shop’s Tomato Powder. Just dilute with water to whip up a little paste or sauce.  Keeps well in the fridge for months, so you can have quick tomato paste on hand whenever you need it!
  • While you’re checking out the Savory Spice Shop site, try a bottle of their Onion & Garlic Tableside Sprinkle. You can use 1 tsp of the blend in place of the granulated onion and garlic in this recipe. It’s salt free, so also a great way to add a dash of flavor for those on sodium restricted diets!

Slow Cooker Pot Roast with Garlic & Rosemary - Dinner Is Served

One thought on “Classic Slow Cooker Pot Roast with Garlic and Rosemary

  1. Wonderful recipe, Ann…I totally relate…time just flies lately. I’m still in the kitchen, but blogging time seems to be getting the short stick…The days are getting longer and the weather seems to be getting warmer (for now at least)…so I hope to be back up and blogging soon, too.

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