The Best Slow-Cooked Pot Roasts
Pot roasts are great for a number of reasons. Thanks to the low-and-slow cooking method, these dishes seal in the zesty and juicy, piquant flavor of the meat while it cooks. Serving as the ultimate comfort food, pot roasts are a classic favorite enjoyed by even the pickiest eaters. What's more, leftovers can easily be turned into soups and stews for another meal.
Best of all, pot roasts made with the Crock-Pot® 6.5-Quart Countdown Touchscreen Digital Slow Cooker enable you to master mealtime so efficiently, you'll know the exact minute your dish will be done. Settings range from 30 minute to 20 hour cook times - talk about flexibility. The next time you're in the mood for a satisfying, homemade dish, try out one of these pot roast recipes.
Chicken Pot Roast
If your family loves a good roasted chicken, combine that with your love for pot roasts and you've got a winning meal to serve up next week.
- 1 large roasting chicken
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Salt, to taste
- 1/4 cup water
- 2 stalks celery
- 1 cup baby carrots
- 2 medium potatoes, cut into 1-inch cubes.
- Rinse the chicken and pat dry. Coat generously with olive oil, thyme, pepper, paprika and salt.
- Place minced garlic in the cavity with more salt and pepper.
- Add the water and celery stalks to your slow cooker, topped with the chicken - breast side up.
- Add baby carrots and potatoes around the chicken.
- Cover and cook on low for 6 to 8 hours until veggies are tender and internal temperature of chicken is 165 degrees.
- Garnish with fresh thyme and serve warm.
Red Wine Pot Roast
The full, rich body of red wine is a wonderful compliment to the savory and tender cut of beef in this roast. This recipe is great for Sunday afternoons or dinner parties with friends.
- One 3 1/2 - 4 pound chuck roast
- Salt and pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces mushrooms, sliced
- 6 garlic cloves, chopped
- 2 tablespoons tomato paste
- 3 cups red wine
- 8 cups beef or chicken stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch, dissolved in 1/4 cup water
- Fresh parsley.
- Season chuck roast with desired amount of salt and pepper.
- Cook beef in skillet over medium heat with olive oil until browned on all sides, about 10 to 15 minutes.
- Meanwhile, bring the chopped onion, carrots, celery, mushrooms, garlic and tomato paste to your slow cooker.
- Remove beef from the skillet and place over vegetables in your slow cooker.
- Pour the red wine into the used skillet pan and bring to a simmer, scraping up brown bits. Cook for 1 minute.
- Pour cooked wine over beef in your slow cooker.
- Add beef or chicken stock, fresh thyme and 1 bay leaf to your slow cooker.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- To make sauce, remove 4 cups of pot roast sauce and combine with cornstarch mixture in a saucepan.
- Continue stirring until thick, about 2 t o 3 minutes.
- Slice pot roast and serve with vegetables and hot gravy, garnish with parsley.