Recipe
Loschen Pot Roast
Ingredients (from linked recipes)
Cooking Classy — Perfect Slow Cooker Pot Roast
Olive oil (1 1/2 Tbsp, divided)
Chuck roast (3 lb)
Salt
Black pepper
Yellow onion (1 medium)
Garlic (5 cloves)
Beef broth (1 1/4 cups)
Worcestershire sauce (2 tsp)
Fresh thyme (1 Tbsp, minced)
Fresh rosemary (1 Tbsp, minced)
Yukon gold potatoes (2.5 lb, small)
Carrots (about 1 lb; 5 medium)
Cornstarch (2 1/2 Tbsp) + beef broth (3 Tbsp) — optional, for gravy thickening
Fresh parsley (2 Tbsp, chopped)
The Whole Cook — Slow Cooker Garlic Herb Pot Roast
Boneless beef chuck roast (3–3½ lb)
Olive oil or avocado oil (2 Tbsp)
Baby carrots (1 lb)
White or yellow onion (1 medium)
Beef stock or beef broth (2 cups)
Apple juice (1 cup)
Tomato paste (1 Tbsp)
Minced garlic (2 Tbsp)
Dried parsley (2 Tbsp)
Salt (2½ tsp)
Black pepper (1 tsp)
Optional garnish: fresh chopped parsley or thyme
Directions (from linked recipes)
Cooking Classy — Perfect Slow Cooker Pot Roast
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Heat 1 Tbsp olive oil in a large skillet/Dutch oven over medium-high heat.
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Pat roast dry; season with salt + pepper. Sear until browned on both sides.
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Add remaining 1/2 Tbsp oil, then sauté onion ~2 minutes. Add garlic and sauté ~30 seconds more.
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Transfer onion/garlic to the slow cooker (over/around the roast).
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Return pan to heat; add beef broth, Worcestershire, thyme, and rosemary. Scrape up browned bits, cook ~15 seconds, then pour into the slow cooker.
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Layer potatoes and carrots into the slow cooker; season with salt + pepper.
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Cover and cook on LOW 7–8 hours (until roast is tender).
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Optional gravy: remove roast/veg; whisk cornstarch slurry into cooking liquid and heat until thickened.
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Serve topped with parsley.
The Whole Cook — Slow Cooker Garlic Herb Pot Roast
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Heat oil in a skillet over high heat.
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Brown the roast on both sides (~3–4 minutes per side).
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Place roast in a 6–7 qt slow cooker.
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Add onion, carrots (and potatoes if using), beef stock/broth, apple juice, tomato paste, garlic, dried parsley, salt, and pepper. Stir.
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Cover and cook on LOW 7–8 hours.
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Shred roast with two forks, return to the slow cooker, and adjust salt/pepper to taste.
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Serve over mashed potatoes and garnish with fresh parsley or thyme (optional).
When i make this I double the amount of worcetshire sauce. I use
2 cups of Beef Broth
Use Pepperoncinis- Generally 8-12
After cooking for 7-8 hours, I separate the vegetables, meet, and broth.
Add a slurry of beef broth and 1tbsp of corn starch until you reach the desire consistency. It’s usually 3 to 4tbsps for me.
Only add celery, carrots and onions in the crock pot
make mashed potatoes (i like this rustic mashed potatoes recipe)
I’ve foudn that it generally works well to match the roast weight to mashed potatoes.