An easy and cozy slow cooker pot roast dinner, perfect for cold weather. This recipe features a tender boneless chuck roast, potatoes, carrots, and onions, all slow-cooked in a savory beef stock with a flavorful rub and finished with a rich gravy.
1. In a small bowl combine salt, garlic powder, onion powder, paprika, sage and sugar seasoning. Whisk to combine and set aside.
2. In a large measuring cup whisk together beef stock, garlic powder, salt, honey and pot roast seasoning.
3. Prep your meat by patting dry with a paper towel. Rub all over with your dry rub and then sprinkle with flour and coat the entire roast.
4. Heat a pan over high heat OR set your slow cooker to sear on high. Sear your roast on all sides until just browned.
5. If using a pan, remove your meat and place in the slow cooker, make sure to pour as much of the pan drippings as possible.
6. Lay your browned meat flat and then add in your onions, carrots and potatoes all around. Pour over your stock mix.
7. Cover and set on high for 6 hours or low for 8 hours.
8. When you’re ready to eat, carefully remove the meat and vegetables onto a large platter.
9. Whisk together the cornstarch and water until it is completely combined. Pour into the liquid in the slow cooker and mix well. Put slow cooker on high and bring to a boil.
10. Once the gravy is boiling you’re ready to serve!
11. Dig in and enjoy! We served our pot roast over polenta, but you can serve as is with the vegetables or over rice or pasta!
