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Pot Roast
Pot Roast with Vegetables and Gravy
Appliance: Slow Cooker - 4 quarts and larger
Optional: Contact Grill - 4 servings or larger - See Note
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This Gluten Free recipe is part of the Braising Collection
Pot Roast with Vegetables and Gravy
Ingredients
   1 beef shoulder or chuck roast (about 3 pounds)
   2 teaspoons salt (divided)
   1 teaspoon pepper (divided)
   Cooking oil (for browning, optional)
   2 medium onions, peeled and halved
   2 cups beef broth or stock
   3-4 sprigs of fresh thyme
   2 bay leaves
   3 cloves garlic, smashed
   3 stalks celery (with leaves) cut into thirds
   4-5 carrots, peeled and cut into 2 inch lengths
   1 pound of small (new) potatoes, scrubbed and halved
   1 tablespoon cornstarch
   1 tablespoon water


Directions
Season roast on all sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

NOTE: The browning step can be skipped, but the result will not be as flavorful. The technique of first browning then cooking foods slowly in a small amount of liquid is called braising. Typically accomplished with stove top and oven, this popular technique can be adapted for your small appliances.

If browning, brush seasoned meat with the oil. Preheat your contact grill to high heat, or follow your manufacturer's instructions for browning with your Slow Cooker. Brown meat 3 - 5 minutes on all sides. Alternatively, you can brown meat in heavy skillet on the stove top.

Lay halved onion (do not separate rings) in an even layer in the bottom of the crock or inner bowl of your slow cooker. Set the roast into the center of the crock, on top of the onions. Add broth, thyme, bay leaves and garlic. Evenly surround meat with the celery, carrots and potatoes. Sprinkle vegetables with a little salt and pepper (to taste).

Cover and cook until meat reaches an internal temperature of about 205 degrees(F), about 4 hours on High or 7 to 8 hours on Low, gently stirring vegetables every hour or so.

Lift roast onto a cutting board and tent with foil to keep warm. Spoon carrots and potatoes into a serving bowl. Discard leafy ends of celery, bay leaves, thyme twigs and garlic. If planning to serve onions and celery, remove with a slotted spoon and add to the serving bowl. Cover vegetables to keep warm. Strain remaining solids from broth, skim off fat (if desired) and return liquid to the crock. Make a slurry of the cornstarch and water, and whisk into the broth. Cook on High, uncovered, whisking frequently, until thickened, 10 to 15 minutes.

When ready to serve, slice beef thinly, across the grain.

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