Slow Cooker Pot Roast
This is without a doubt, the most amazing pot roast you’ll ever have in your life. Honestly. I say this with confidence because the meat comes out moist, tender and full of the flavours of the aromatic veggies it is cooked in. This comes together in minutes and then as it cooks it fills your house with the smells of comfort that remind you of when you were little. This is great in the autumn and in the winter because it’ll warm you from the inside out and give your soul a hug.
Serves 4 – 6
2-4 kg (4-6lb) boneless pot roast
3 Celery stalks, cut into chunks
2 Medium carrots, peeled and cut into large chunks
1 Medium onion, peeled and quartered
3 Cloves of garlic, smashed
2 bay leaves
5-6 Sprigs of fresh thyme
1 ½ Cup beef stock (or whatever you have on hand)
1 796 ml can of whole tomatoes or diced
Salt
Pepper
Heat a nonstick frying pan over high heat and sear the meat on all sides for about 2 minutes each, seasoning each side well with salt and pepper as you sear.
Add the tomatoes, stock, the herbs and the vegetables to the slow cooker; season well with salt and pepper and mix. If you’re using whole tomatoes, break them down a little bit with a fork or tongs.
Place the meat on top of the vegetables mixture.
Set the slow cooker to low and then cover with the lid. Let the roast cook between 9-10 hours; after 8 hours take two forks and shred the meat so it becomes stringy, just pulling it apart.
Let the meat rest in the vegetable juices before serving (with the heat still on), for up to an hour.
Serve with boiled potatoes or my buttermilk mashed potatoes.
Notes:
- This is a great way to cook any tougher cut of meat; it’ll melt in your mouth.
