Pot Roast is the ultimate comfort food and when slowly cooked after many hours it will fall apart and literally melt in your mouth. It is quite possibly one of my top favorite recipes and the husband is a huge fan of it as well.
This is the perfect recipe to use my homemade beef stock that I make using the leftover bones from our Christmas Prime Rib Roast. The homemade beef stock combined with the red wine, onion, garlic, and pot roast seasonings gives the pot roast so much wonderful flavor.
Check out how I make my own homemade beef stock here.
Growing up, when pot roast was served it was a real treat and one of the most common meals requested for birthdays and celebratory meals. We like to serve it over rice or mashed potatoes and it makes the best roast beef sandwiches, if you happen to luck out with any leftovers.
Another way I love to serve this slowly cooked roast beef is between two slices of French bread, also known as a roast beef Po-boy. A Po-boy is a sandwich that originated in Louisiana that consists of some sort of meat, whether it be roast beef, Cajun smoked sausage, or fried seafood. Po-boys are served between two slices of French bread and usually are dressed with Blue Plate mayonnaise, shredded lettuce, and sliced tomatoes.
Let’s get to cookin’! Here’s what you’ll need…
Ingredients:
- 1 (2-3 lb.) chuck roast
- Cajun seasoning or salt & pepper
- 3 tbsp. olive oil
- 1 onion, chopped
- 2 tsp. garlic, minced
- 8 oz. fresh white mushrooms, sliced (optional if making roast beef Po-boys)
- ½ cup beef stock
- ½ cup red wine
- 1 packet of McCormick Slow Cookers Savory Pot Roast seasoning mix
- ½ cup cold water (omit if making roast Po-boys)
Instructions:
1. Season both sides of the roast with Cajun seasoning or salt & pepper.
2. Heat a large skillet over medium heat.
3. Coat the bottom of the skillet with olive oil.
4. Sear the roast for 10 minutes on each side.
5. Once the roast has seared for 10 minutes on each side, remove it from the skillet, and put it in the slow cooker.
6. Add your onions to the hot skillet and sauté for about 10 minutes.
7. After the onions have cooked down, add the garlic and mushrooms to the skillet and sauté for another 5 minutes.
8. In a small bowl, whisk together the beef stock, red wine, and the pot roast seasoning mix.
9. Pour seasoning mixture in with the onions, garlic and mushrooms. Stir and then pour over the roast in the slow cooker.
10. Cover, set slow cooker on high for 5-6 hours until roast is falling apart.
11. At the end of the 6 hours, break apart roast, add cold water, and stir.
If you plan to serve this roast beef on Po-boy sandwiches, I usually omit adding the water so that the gravy is nice and thick. However, I prefer my gravy a little runnier if I am serving it over rice or mashed potatoes, so that’s when I typically add the 1/2 cup of cold water to thin it down some.
12. Serve over rice or mashed potatoes. Enjoy!
A Dash of Mel
Slow Cooker Pot Roast
Pot Roast is the ultimate comfort food and when slowly cooked after many hours it will fall apart and melt in your mouth. Serve it over rice, mashed potatoes, or between two slices of French bread, also known as a roast beef Po-boy.
- large skillet
- slow cooker
- 1 (2-3 lb.) chuck roast (boneless)
- Cajun seasoning or salt & pepper
- 3 tbsp. olive oil
- 1 onion (chopped)
- 2 tsp. garlic (minced)
- 8 oz. fresh white mushrooms (sliced (optional if making roast beef Po-boys))
- ½ cup beef stock
- ½ cup red wine
- 1 packet McCormick Slow Cookers Savory Pot Roast seasoning mix
- ½ cup cold water ((omit if making roast Po-boys))
Season both sides of the roast with Cajun seasoning or salt & pepper.
Heat a large skillet over medium heat.
Coat the bottom of the skillet with olive oil.
Sear the roast for 10 minutes on each side.
Once the roast has seared for 10 minutes on each side, remove it from the skillet, and put it in the slow cooker.
Add your onions to the hot skillet and sauté for about 10 minutes.
After the onions have cooked down, add the garlic and mushrooms to the skillet and sauté for another 5 minutes.
In a small bowl, whisk together the beef stock, red wine, and the pot roast seasoning mix.
Pour seasoning mixture in with the onions, garlic and mushrooms. Stir and then pour over the roast in the slow cooker.
Cover, set slow cooker on high for 5-6 hours until roast is falling apart.
At the end of the 6 hours, break apart roast, add cold water, and stir.
Serve over rice or mashed potatoes. Enjoy!
- Feel free to add some carrots and potatoes for a heartier dish.
- If you plan to serve this roast beef on Po-boy sandwiches, I usually omit adding the water at the end that way the gravy is nice and thick. However, I prefer my gravy a little runnier if I am serving it over rice or mashed potatoes, so that’s when I typically add the 1/2 cup of cold water to thin it down some.
- Roast beef Po-boy sandwiches are served between two slices of French bread and usually dressed with Blue Plate mayonnaise, shredded lettuce, and sliced tomatoes.
