Chuck Beef Slow Cooker Braggs Soy Sauce

Sunday supper has never been so delicious! This Slow Cooker Pot Roast gives you perfectly tender beef, tasty (not mushy!) vegetables, and the most succulent gravy ever.

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I am ever looking for more than Sunday supper ideas, and nothing screams sitting around the tabular array on Sunday evening more a pot roast! For fifty-fifty more ideas, cheque out this Beef Tips and Gravy, Chicken Pot Pie, or this Traditional Meatloaf with Dark-brown Sugar and Ketchup Coat.

I retrieve information technology's obvious that I love food. And judging from all of the recipes that I've posted hither, you can tell that I honey to attempt new recipes. Throw in all of the cookbooks, food magazines, printed recipes, bookmarked recipes and my little recipe box at home – there are definitely more recipes than an private could make in 10 lifetimes.

So here's the dilemma – and if you are anything like me, you will feel the aforementioned – what happens to those recipes that you try and absolutely dear? Exercise you lot actually become back and make them again, or are you always trying out that new recipe that yous've come across??

As much as I love trying new recipes, there are a few recipes that really are worth coming back to. Usually they are the ones that are splattered with remnants of the times y'all've made the recipe – like my recipe bill of fare for this recipe. This is my accented favorite recipe for pot roast. On the recipe card, it's even labeled "Yummy Roast".

I was peckish a good pot roast a little while dorsum, and realized that it had actually been quite some time since I had made this recipe. So I decided to go in and re-test and perfect it so that I can share this new, revised recipe here. And permit me tell you – I think this could even catechumen a not pot roast lover!

But don't remember virtually skipping the gravy – it may exist the best gravy that has come out of my kitchen!

Ingredients

• Chuck Roast: My favorite cut of meat for a pot roast (by far) is a chuck roast. I just can't get the same tenderness with other cuts. That beingness said, y'all can also use a brisket. The ending texture is more of a shredded beefiness. You lot tin can also use a round roast, although this cutting does tend to dry out more than a chuck roast. You'll come across this cut labeled equally a rump roast or bottom circular roast.
• Salt and Pepper: Don't underestimate how of import information technology is to salt and pepper the meat!
• Oil: This is just for browning the meat, so y'all'll need a neutral oil with a loftier smoke bespeak.
• Beefiness Broth: I like to apply low sodium, especially since there is soy sauce in the recipe.
• Soy Sauce: This is the one ingredient that has always set this recipe apart for me. I've been using information technology since the 90s, and it really does bring a whole new level of delicious to the pot roast. Use depression-sodium, if possible.
• Worcestershire Sauce: This adds in some depth to the flavors.
• Rosemary, Thyme, and Garlic Powder: I retrieve this mixture of spices works well with the other ingredients, but feel free to bandy in what you similar.
• Peppercorns: I always have peppercorns to refill my pepper mill, just if you lot don't have peppercorns, you tin skip this or add in some actress pepper for that peppery flavor.
• Bay Leaves: I use dry because I keep them on hand, but fresh volition piece of work likewise.
• Carrots: I highly suggest using whole carrots that you cut yourself. You technically don't fifty-fifty have to skin them (although I unremarkably exercise). I try to get carrots that are mostly the same size, just sometimes I'll use any I tin get. I practice avoid mini carrots, though.
• Potatoes: You want to use a smaller waxy potato. I like Yukon gold, just red potatoes work well, too.
• Butter: This is for the gravy. I employ unsalted.
• Flour: Too for the gravy. I use all-purpose.

How to Make Slow Cooker Pot Roast

one: Generously salt and pepper both sides of the meat.

2: Oestrus the oil in a skillet, (I similar to use cast iron), and sear the meat on all sides.

3: Place the meat in the bottom of your slow cooker.

4: Combine the broth, soy sauce, worcestershire sauce, rosemary, thyme, garlic pulverisation, and peppercorns.

5: Pour this mixture in with the meat.

6: Add the bay leaves, place the cover on, and cook for 3 hours.

7: Later on the meat has been cooking for 3 hours, add the potatoes and carrots around the sides of the meat.

viii: Replace the lid and melt for some other 4-5 hours, or until the meat and vegetables are both tender.

9: Remove the vegetables with a slotted spoon to a bowl. Take the meat and transfer it to a cutting board.

10: Skim off any fat and discard, and strain the liquid that is left in the deadening cooker into a large measuring cup. (You want to strain it through a sieve to grab whatever peppercorns and the bay leaves.) Measure out 2 cups of the cooking liquid and discard the residuum.

eleven: In a pot, melt the butter, then whisk in the flour and allow it cook for a couple minutes.

12: Whisk in the ii cups of the cooking liquid. Go along to cook until the gravy has thickened slightly.

13: Break the meat into chunks, and serve it all with the gravy.

Tips and Tricks

The starting time time I tested this pot roast, I placed the veggies on the bottom of the wearisome cooker and the roast on top of the veggies. The vegetables ended upwardly mushy later cooking in the liquid, and the roast was non very tender. Information technology wasn't until I put the roast downwardly in all of the liquid that I ended up with perfectly tender meat. Y'all are substantially braising the meat, which is what gives it the best, tender, moist meat.

If y'all desire more of a set up it and forget it meal, you can add together the vegetables at the beginning. Merely brand certain to place them around the meat. They may exist a bit more mushy than if you add them part way through the cook time, but sometimes the ease is worth it.

Back in the early days of making this recipe, I would sub in some apple cider for some of the beef broth. And it was succulent!

I have too added in frozen pearl onions and we really dearest those.

Frequently Asked Questions

Exercise you take to chocolate-brown the roast before putting information technology in the crock pot?
Technically, no. But it adds so much more than season and improves the texture, and so I think it is a step worth taking.

Is it better to melt a pot roast on high or low in the wearisome cooker?
Yous can cook information technology on high or on low, only for the all-time texture, I recommend cooking on low. This is a cutting of beef that needs some fourth dimension to melt and for the collagen to break down. So yes, you tin can melt it on loftier, just the texture volition be much, much better if you melt information technology on depression.

Tin you utilize water to melt a roast?
Again, yes yous can, but non if you want the best results! I like to use beef broth, especially since I like to make gravy once the pot roast is done cooking.

What internal temperature practise yous cook a pot roast to?
For fall apart tender meat, you'll desire to cook the roast to betwixt 190ºF and 200ºF. If you don't have an instant read thermometer, you tin accept a fork and twist it in the meat. If the meat hands comes apart, the roast is washed.

Why is my pot roast tough?
If the roast is nonetheless tough, it probably needs to cook longer. It could also exist considering of the cut of meat yous are cooking. A chuck roast will requite you the most tender pot roast.

More Delicious Slow Cooker Dinners

Slow Cooker Turkey Meatloaf
Crock Pot Ham
Asian Dull Cooker Pork Roast
Crock Pot Chili
Slow Cooker BBQ Beef Sandwiches

Description

Dominicus supper has never been so delicious! This Slow Cooker Pot Roast gives yous perfectly tender beef, tasty (not mushy!) vegetables, and the most delicious gravy ever.

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Scale

Ingredients

• 1 (2-3 lb) chuck roast
• Salt and pepper
• 2 tablespoons oil
• 2 cups beef broth
• 1/two loving cup low sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon stale thyme
• 1 teaspoon garlic powder
• x–15 whole peppercorns
• 1–2 bay leaves
• 1 pound carrots
• 1 pound Yukon gold potatoes
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour

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Instructions

1. Generously table salt and pepper both sides of your chuck roast.
2. Heat the oil in a large skillet over high estrus. When the oil is hot, add together the roast and cook for four-5 minutes per side, until browned. Remove from the skillet and place in the lesser of a dull cooker.
3. Combine the beef goop, soy sauce, Worcestershire sauce, rosemary, thyme, garlic powder, and peppercorns. Pour this mixture into the tiresome cooker. Add together the bay leaves.
4. Place the lid on the tiresome cooker and cook for three hours.
5. When the three hours is almost up, prep your vegetables. Peel the carrots and cut into pieces about two-3 inches long. (If my carrots are fat, I will cut them shorter, and if they are skinnier, I'll leave them a little longer.) Scrub the potatoes and cutting in half or in fourths, depending on their size.
6. Add together the carrots and potatoes around the edges of the roast. Replace the hat to the slow cooker and melt until the roast is done, another 4-5 hours.
7. When the roast is done, remove the meat to a cut board. Use a slotted spoon to remove the vegetables to a bowl.
8. Strain the cooking liquid into a large measuring cup. Discard the herbs and peppercorns that were strained, and discard all but 2 cups of the cooking liquid.
9. In a saucepan, melt the butter. Whisk in the flour, and so permit the mixture cook while y'all whisk, for several minutes. Slowly whisk in the ii cups of the cooking liquid.
10. Continue to cook until the gravy has thickened.
11. Meanwhile, use 2 forks to pull apart the beef into chunks.
12. Serve the beef with the vegetables and the gravy.

Recipe Notes:

Nutrition information provided as an judge merely. Various brands and products tin can alter the counts. Any nutritional data should be used equally a general guide.

Nutrition

• Serving Size: 1/six of recipe
• Calories: 620
• Carbohydrate: 5 g
• Sodium: 1060 mg
• Fat: 39 g
• Saturated Fat: 7 chiliad
• Unsaturated Fat: ix m
• Trans Fat: 0 g
• Carbohydrates: 23 m
• Fiber: four chiliad
• Poly peptide: 43 m
• Cholesterol: 128 mg

Keywords: Irksome cooker pot roast, crock pot pot roast, crock pot roast, pot roast

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