This Pot Roast Recipe For Crockpot is my favorite recipe to make for special occasions like Christmas. Why? Because it’s a main course dish that I can make ahead of time, 2 weeks before Christmas or any big family gathering where I need to cook for a crowd. I just need to freeze the dish and thaw it out a day before the gathering. Then, I will put it in my crockpot 1 hour before the guests arrival. The longer the roasts stays in the crockpot, the more the roast gets tender. In this way, I already crossed out one dish that I need to cook for that day which definitely makes entertaining easier.
My Pot Roast Recipe For Crockpot is inspired by the recipe called Slow Cooker Pot Roast Recipe from the food network show, The Kitchen. I was watching the show (by the way, The Kitchen is one of my favorite cooking show to watch) and they made this. I immediately got interested in the recipe because it really looked delicious so I had to try it. And oh my, I am so glad that I did! My husband and I loved it and the next thing I know, I began serving this Pot Roast Recipe For Crockpot, for family gatherings especially on Christmas and they all loved it.
How To Make My Pot Roast Recipe For Crockpot And Freeze It
- First gather all the tools and ingredients that are needed for this recipe.
- To dirty fewer dishes , first prepare all of the vegetables so you only need to dirty one cutting board and line your crockpot with a slow cooker liner.
- Then, place the sliced onions, garlic, carrots and celery directly on the lined slow cooker. Afterwards, start measuring the remaining ingredients such as flour, salt, pepper, tomato paste, red wine, broth, bay leaves, fresh thyme, and all spice. So this is all ready to go when you start the cooking process.
- Pat the beef dry with paper towels and season well on all sides with salt and pepper. Then coat the beef in flour.
- Next, heat a tablespoon or two of olive oil in a large skillet over medium high heat and place the roast in the skillet and cook all sides until golden brown, about 6 to 8 minutes. After this, transfer the roast to the insert of the 6 quart crockpot on top of the vegetables.
- Using the same skillet, add a tablespoon of oil over medium heat, add the the tomato paste and stir until the tomato paste color turn into a brick-red for about 1 minute.
- Stir in the 1/3 cup of flour, cup of red wine and whisk until thick.
- Add the beef broth, thyme, bay leaves, all spice, Worcestershire and 1/2 teaspoon of salt and a pinch of pepper and bring to a simmer. Continue whisking until the gravy is smooth and thickens slightly for about 4 to 5 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours to 9 hours.
- Remove the roast and let it rest for a few minutes if you are planning to eat the roast immediately. However, if you are planning to freeze it, place the roast on a large plate and let it cool down.
- Discard the bay leaves, thyme stems and strain the vegetable, reserving the gravy. Do not freeze the vegetables, place them in a container and put some gravy on them. Afterwards, set aside or eat them as one of your side dishes at dinner time.
- Once the roast and the gravy cool down, put the roast inside a freezer bag along with the gravy. Then place it in the freezer and thaw it inside the refrigerator a day before the gathering.
- Re-heat the dish inside the lined slow cooker at high, at least 3 hour before the guest arrival.
While the pot roast is re-heating inside the crockpot, you can now devote your time to prepare other food that you will need to cook on that day.
Pot Roast Recipe For Crockpot
- Crockpot/Slow Cooker
- 4 to 5 lb. beef chuck roast
- 3 tsp. salt
- 1 3/4 tsp. ground pepper
- 1/3 cup all purpose flour plus more for coating
- 3 tbsp olive oil
- 3 stalks celery peeled and cut into 2 inch slices
- 4 medium carrots peeked and cut into 2 inch slices
- 1 medium whole white onion sliced
- 4 cloves garlic peeled and mashed
- 3 tbsp tomato paste
- 1 15. oz can beef broth
- 1 cup red wine
- 1 tbsp Worcestershire sauce
- 3 pcs. dried bay leaves
- 2 sprigs fresh thyme
- 1/2 tsp ground all spice
- Line your slow cooker with a slow cooker liner. Then place the sliced onions, garlic, celery and carrots directly in the lined slow cooker.
- Using paper towels, pat the beef dry and season generously on all sides with salt and pepper.
- In a big deep skillet , heat the oil over medium-high heat. Place the roast on the skillet and cook all sides until golden brown, a total of 6 to 8 minutes. Then transfer the meat to the insert of the 6 quart crockpot on top of the vegetables.
- Using the same skillet, heat a tablespoon of oil over medium high heat. Add the tomato paste and stir until the tomato paste's color turns to a brick-red.
- Stir in the 1/3 cup of flour, cup of red wine and whisk until combined.
- Add the beef broth, thyme, bay leaves, all spice, Worcestershire sauce and the remaining salt and pepper and bring to a simmer.
- Continue whisking until the gravy is smooth and thickens slightly for about 4 to 5 minutes.
- Pour the gravy into a slow cooker. Cover and cook on low for 8 to 9 hours.
- Remove the roast and let rest for a few minutes on a serving platter. Discard the bay leaves and thyme stems. Then strain the vegetables, reserving the gravy.
- Serve the sliced pot roast with some vegetables and gravy ladled over it.