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Paula Deen Pot Roast Slow Cooker - recipe card

Paula Deen Pot Roast Slow Cooker

  • Author: Anabelle Mclean
  • Prep Time: 25
  • Cook Time: 480
  • Total Time: 505
  • Yield: 4 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American Southern

Description

This slow cooker pot roast is deeply savory and fork-tender, with a rich, beefy braise that blankets the meat in velvety onion-mushroom gravy. The long, low braise yields a roast that shreds almost at the touch, alongside sweet carrots and creamy potatoes in every comforting bite.

Ingredients

Scale
  • 2 1/2 lb beef chuck roast, well-marbled, patted dry with paper towels
  • 2 tbsp all-purpose flour
  • 1 1/2 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 2 tbsp vegetable oil
  • 1 large yellow onion, halved and sliced 1/4-inch thick
  • 8 oz baby bella mushrooms, wiped clean and halved
  • 4 cloves garlic, smashed and roughly chopped
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 1/2 cups low-sodium beef broth, divided
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 1 lb baby Yukon Gold potatoes, scrubbed and halved
  • 1 tbsp cornstarch mixed with 2 tbsp cold water, for slurry

Instructions

  1. In a small bowl, combine the all-purpose flour, 1 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, the garlic powder, onion powder, and paprika. Pat the chuck roast completely dry with paper towels, then rub the flour-seasoning mixture evenly over all surfaces of the meat. The flour coating helps the roast develop a deep, brown crust during searing, which builds the foundation of the gravy’s flavor.
  2. Set a large heavy-bottomed skillet or Dutch oven over medium-high heat and add the vegetable oil. When the oil shimmers and begins to ripple, carefully lay the seasoned roast into the pan. Sear for 4 to 5 minutes per side, turning with tongs, until a deep mahogany-brown crust forms on all sides, including the edges. The roast should release easily from the pan when properly seared; if it sticks, let it sear another minute before turning.
  3. Transfer the seared roast to the insert of a 6-quart slow cooker, placing it in the center. Return the skillet to medium heat and add the sliced onion and halved mushrooms to the rendered oil and browned bits in the pan. Cook for 5 to 6 minutes, stirring occasionally, until the onions are softened and translucent and the mushrooms have released their liquid and begun to brown at the edges.
  4. Add the chopped garlic and tomato paste to the skillet and cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste deepens to a brick-red color. Pour 1/2 cup of the beef broth into the skillet and scrape the browned bits from the bottom of the pan with a wooden spoon. The deglazing liquid will turn a rich brown almost immediately; this fond is packed with savory flavor.
  5. Stir in the Worcestershire sauce and pour the entire skillet mixture over the roast in the slow cooker. Tuck the thyme sprigs and bay leaf into the liquid around the roast. Sprinkle the remaining 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper over everything. The seasoning balance matters here because the broth reduces and concentrates during the long cook.
  6. Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 5 hours. The pot roast is ready when a fork slides into the center of the meat with almost no resistance and the meat begins to part along the grain. During the first hour, avoid lifting the lid, as every peek releases heat and disrupts the steady braising temperature.
  7. At the 6-hour mark for LOW (or 3 1/2 hours for HIGH), carefully remove the lid and nestle the carrot chunks and halved potatoes into the liquid around the meat. Submerge them as fully as possible. Replace the lid and continue cooking for the remaining 2 hours (or 1 1/2 hours on HIGH) until the vegetables are fork-tender but still hold their shape.
  8. When the cooking time is complete, turn off the slow cooker and use a large slotted spoon or spatula to carefully transfer the roast to a cutting board or serving platter. The roast will be extremely tender and may begin to fall apart as you lift it; support it from underneath with a second utensil. Remove and discard the thyme sprigs and bay leaf from the slow cooker.
  9. Cover the roast loosely with aluminum foil and let it rest for 10 to 15 minutes. This resting period allows the juices inside the roast to redistribute so they do not spill onto the cutting board when the meat is sliced. The temperature of the roast should read at least 195°F to 205°F (91°C to 96°C) at the center for optimal shredding tenderness.
  10. While the roast rests, make the gravy: turn the slow cooker to HIGH and gradually whisk the cornstarch slurry into the liquid remaining in the insert. Cook uncovered for 5 to 10 minutes, whisking occasionally, until the gravy thickens to the texture of heavy cream and coats the back of a spoon. Taste the gravy and adjust seasoning with additional salt and black pepper if needed.
  11. Slice the rested roast against the grain into 1/2-inch-thick pieces, or use two forks to shred it into large, rustic chunks. Arrange the meat on a deep serving platter and surround it with the carrots and potatoes. Ladle a generous amount of the thickened gravy over the meat and vegetables, then serve the remaining gravy in a warm gravy boat alongside.

Notes

Storage: Transfer leftover pot roast and gravy to an airtight container and refrigerate within 2 hours of cooking. It will keep in the refrigerator for up to 4 days. For longer storage, place the sliced or shredded meat, vegetables, and gravy in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: For best results, reheat gently on the stovetop over medium-low heat, covered, with a splash of beef broth until warmed through, about 10 to 12 minutes. Alternatively, microwave individual portions in 60-second intervals, stirring between each, until hot. Do not boil, as rapid reheating can make the beef dry and tough.

Nutrition

  • Calories: 680
  • Sugar: 6g
  • Sodium: 780mg
  • Unsaturated Fat: 15g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 52g
  • Cholesterol: 175mg

Keywords: paula deen pot roast, slow cooker pot roast, southern pot roast, crock pot roast, beef pot roast recipe, easy pot roast, chuck roast slow cooker, comfort food, sunday dinner, onion soup mix roast, mushroom gravy pot roast, tender beef roast

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Find it online: https://bellesbestbites.com/paula-deen-inspired-pot-roast-slow-cooker/