Slow Cooker Pot Roast with Tomato Gravy
A slow cooker pot roast is a welcome sight on a cold and busy evening. The slow braise allows the flavors to develop, making this one of my favorite recipes.
Servings: 8
Calories: 252kcal
Cost: $10
Equipment
- 6-qt oval slow cooker
Ingredients
- 2 tablespoon olive oil
- 4 teaspoon Basic Spice Blend
- 2 to 3 lb boneless, beef chuck roast
- 1 onion sliced
- 8 oz tomato sauce
- 1 cup water
Instructions
- In a large nonstick skillet, heat the oil until shimmering. Meanwhile, rub 3 teaspoons Basic Spice Blend over all sides of the chuck roast. When the oil is hot, place the roast in the pan to brown each side quickly. Remove to the crock of a slow cooker.2 tablespoon olive oil, 4 teaspoon Basic Spice Blend, 2 to 3 lb boneless, beef chuck roast
- Add the onion slices to the drippings in the pan and cook, stirring, until tender and clear, about 7 minutes. Move to the crock.1 onion
- Whisk together the tomato sauce and the water in the skillet, scraping up any brown bits. Add the remaining teaspoon of Basic Spice Blend and mix well. Transfer this mixture to the crock.8 oz tomato sauce, 1 cup water
- Cover and cook on LOW 6 to 8 hours or on HIGH for 4 to 6 hours. The meat will be fall-apart tender. Serve the meat with the jus over mashed potatoes or your favorite vegetables.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe and using a 2 pound boneless beef chuck roast. Refrigerate leftovers promptly and use within 4 days.
Serving Suggestions: Serve pot roast as you would another cooked protein, with side dishes such as cooked veggies or grains. It's great over mashed potatoes, noodles, or rice.
To Make Ahead: Store the pot roast in a covered dish in the fridge. Reheat prior to serving or use cold in recipes.
Freeze Extra for Later: Prepare the pot roast according to the recipe and allow it to cool. Wrap in an airtight container or ziptop freezer bag and chill in the fridge until very cold. Then transfer to the freezer. Store for up to 6 weeks. Thaw before serving.
To Make a Meal Prep: Prepare the pot roast according to the recipe and divide the batch into 4 meal prep containers along with your preferred side dishes. Cover and refrigerate until ready to serve. Consume within 4 days.
Make a Plan for Leftovers: Store leftover pot roast in an airtight container in the fridge for up to 4 days. It's great in soups, salads, and sandwiches.
Nutrition
Calories: 252kcal | Carbohydrates: 4g | Protein: 22g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 243mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 3mg