Enjoy the comfort of our Slow Cooker Pot Roast Dinner with Garlic Mashed Potatoes, our recipe-gem. Tender, slow-cooked pot roast meets creamy, garlicky mashed potatoes in this hearty, satisfying meal. Perfect for any day, it’s a delightful way to bring warmth and flavour to your table.
Ingredients
1 x tablespoon olive oil
1 x boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1/4 cup water, for deglazing
1 x package of Adam Brenner’s Root Vegetable Medley
1 x large onion, sliced
Salt and pepper
1 x 500ml container of Adam Brenner’s Beef Stock
250ml diced canned tomatoes
3 tablespoons cornstarch
3 tablespoons water
Yield: 10 servings
Brown the roast
Heat the oil in a large skillet over medium heat. Season the roast, then add to the pan and brown it on all sides, about five minutes per side. When it’s finished, remove the roast to a platter and deglaze the pan with the ¼ cup of water, using a spoon to release any burnt bits.
Prepare the slow cooker and cook
Place the sliced onion in the bowl of a 6-quart slow cooker. Place the roast on and add the deglazing liquid, tomatoes and the broth and cook, covered, on low for 10 to 12 hours, until the beef is tender.
After the beef is done cooking, add root vegetable medley to the slow cooker and cook one more hour.
Make the Gravy
Transfer the roast and vegetables to a serving platter and keep warm by tenting them with aluminum foil. Pour the cooking juices through a fine-mesh strainer into a pan. Skim off the excess fat. Heat over medium-high heat until the juices are boiling.
Combine the cornstarch and water in a small bowl. Stir the cornstarch slurry into the juices and return the mixture to a boil, stirring constantly. Cook until the mixture is thickened, about 1 to 2 minutes. Serve the gravy over top of the roast.
Serve with Adam Brenner’s Garlic Mashed Potatoes.
