Combine and Cook
\n\u00b7 Place the seared roast on top of the vegetables.
\n\u00b7 Pour any juices left in the searing pan over the meat (deglaze the pan with a splash of broth if you like).
\n\u00b7 Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The meat is done when it is fork-tender and shreds easily.<\/p>\n
Thicken the Gravy (Optional but Recommended)
\n\u00b7 Carefully remove the roast and vegetables to a platter and tent with foil to keep warm. Discard the bay leaves and herb stems.
\n\u00b7 Strain or leave as is: You can strain the juices into a saucepan, or if you prefer a \u201crustic\u201d gravy with the onions, leave them in.
\n\u00b7 Make a slurry: In a small bowl, whisk the cornstarch and cold water until smooth.
\n\u00b7 Pour the juices from the slow cooker into a saucepan and bring to a simmer over medium heat.
\n\u00b7 Slowly whisk in the cornstarch slurry. Continue to stir for 1-2 minutes until the gravy thickens. Season with extra salt and pepper to taste.<\/p>\n
Serve
\n\u00b7 Spoon the gravy over the pot roast and vegetables. Serve warm.<\/p>\n
Tips for the Best Pot Roast<\/p>\n
\u00b7 Don\u2019t skip the sear: This caramelizes the outside of the meat, adding a depth of flavor that you simply can\u2019t get from the slow cooker alone.
\n\u00b7 Cut the veggies large: Because the roast cooks for so long, smaller vegetable pieces will turn to mush. Keep them in large chunks.
\n\u00b7 Lift the meat: Placing the meat on top of the onions (rather than the bottom of the pot) allows air to circulate and prevents the bottom from getting mushy.
\n\u00b7 The meat matters: Chuck roast is the king of pot roasts. It has great marbling that breaks down during the long cook, making it incredibly tender and juicy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Combine and Cook \u00b7 Place the seared roast on top of the vegetables. \u00b7 Pour any juices left in the searing pan over the meat (deglaze the pan with a splash of broth if you like). \u00b7 Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The … Full Recipe<\/a><\/p>\n","protected":false},"author":3,"featured_media":3407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/3406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3406"}],"version-history":[{"count":1,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/3406\/revisions"}],"predecessor-version":[{"id":3408,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/3406\/revisions\/3408"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/3407"}],"wp:attachment":[{"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesforyou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}