Herb-Infused Slow Cooker Beef Pot Roast
Indulge in the deep flavors of this Herb-Infused Slow Cooker Beef Pot Roast, simmered to perfection with a blend of savory spices and tender vegetables. Ideal for family gatherings or a comforting weeknight dinner, this dish combines succulent pot roast with the natural sweetness of carrots and the hearty texture of potatoes. Let your slow cooker do the work as it melds the rich, robust flavors of beef, red wine, and aromatic herbs together for an unforgettable one-dish meal. Perfect for serving with crusty bread to soak up the delicious gravy!
6
Servings
467
Calories
15
Ingredients
Ingredients
pot roast
5 lbs (trimmed and tied, if necessary)
flour
1/2 cup (for dusting)
garlic powder
1/2 teaspoon (more or less to taste)
cream of mushroom soup
2 (10 1/2 ounce) cans (none)
water
1 cup (none)
beef bouillon
2 tablespoons (granules or cubes)
onion powder
1/4 teaspoon (none)
parsley flakes
1/4 teaspoon (dried)
celery seed
1/8 teaspoon (none)
paprika
1/8 teaspoon (none)
black pepper
1/8 teaspoon (freshly ground, to taste)
Worcestershire sauce
2 tablespoons (none)
red wine
1/2 cup (dry, such as Cabernet Sauvignon or Merlot)
potatoes
4 large (cut into chunks)
carrots
6 large (cut into chunks)
Instructions
1
Begin by patting the pot roast dry and then dust it with flour and garlic powder, ensuring an even coating.
2
Heat a large skillet over medium-high heat and sear the roast on all sides until nicely browned (about 3-4 minutes per side). This step adds depth to the flavor.
3
In a slow cooker, combine the cream of mushroom soup, water, beef bouillon, onion powder, parsley flakes, celery seed, paprika, pepper, Worcestershire sauce, and red wine. Stir well to create a flavorful base.
4
Transfer the seared pot roast to the slow cooker and carefully immerse it in the sauce. Add the cut potatoes and carrots on top of the roast.
5
Cover the slow cooker with its lid and cook on LOW for 6-8 hours or HIGH for 4-6 hours, or until the meat is fork-tender.
6
Once cooking is complete, remove the roast and vegetables from the slow cooker, letting them rest for a few minutes. Serve hot with the savory gravy from the pot.
Nutrition Information
23g
Fat
41g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Herb-Infused Slow Cooker Beef Pot Roast?
The main protein is a 5 lb pot roast, trimmed and tied if necessary.
How many servings does this recipe provide?
This recipe provides 6 servings.
What are the cooking time options for the slow cooker?
You can cook the roast on LOW for 6-8 hours or on HIGH for 4-6 hours.
Why should I sear the beef before placing it in the slow cooker?
Searing the meat for 3-4 minutes per side adds a significant depth of flavor to the final dish.
What kind of soup is used to create the gravy base?
Two 10.5-ounce cans of cream of mushroom soup are used as the base.
Which dry red wines are recommended for this recipe?
Dry red wines such as Cabernet Sauvignon or Merlot are recommended.
How should the potatoes and carrots be prepared?
Both the 4 large potatoes and 6 large carrots should be cut into chunks.
What spices are used to dust the meat before searing?
The meat is dusted with a mixture of flour and 1/2 teaspoon of garlic powder.
How many calories are in a single serving of this pot roast?
Each serving contains approximately 467 calories.
What is the protein content per serving?
There are 25 grams of protein per serving.
What liquid ingredients are mixed into the slow cooker?
The liquids include water, Worcestershire sauce, and dry red wine.
What specific herbs and seasonings are included in the sauce?
The sauce includes beef bouillon, onion powder, parsley flakes, celery seed, paprika, and black pepper.
Is it necessary to pat the roast dry before cooking?
Yes, you should begin by patting the pot roast dry to ensure the flour and garlic powder coating adheres properly.
Can I use beef bouillon cubes instead of granules?
Yes, the recipe allows for either 2 tablespoons of beef bouillon granules or the equivalent in cubes.
Where should the vegetables be placed in the slow cooker?
The cut potatoes and carrots should be placed on top of the roast after it has been immersed in the sauce.
What is the fat content per serving?
The fat content is 23 grams per serving.
How many carbohydrates are in one serving?
There are 41 grams of carbohydrates per serving.
How do I know when the pot roast is finished cooking?
The meat is ready when it is fork-tender.
Should the meat rest after it is removed from the slow cooker?
Yes, you should let the roast and vegetables rest for a few minutes before serving.
What is a good side dish to serve with this meal?
Crusty bread is highly recommended for soaking up the savory gravy.
How much flour is needed for dusting the meat?
The recipe calls for 1/2 cup of flour.
Is there any Worcestershire sauce in the recipe?
Yes, 2 tablespoons of Worcestershire sauce are included in the sauce mixture.
What type of parsley is used?
The recipe specifies 1/4 teaspoon of dried parsley flakes.
Can I adjust the amount of garlic powder?
Yes, the recipe suggests 1/2 teaspoon but notes you can use more or less to taste.
How much celery seed is required?
The recipe uses 1/8 teaspoon of celery seed.
Does this recipe include any sugar?
Based on the nutritional data provided, the sugar content is null or negligible.
How much paprika is used in the infusion?
The recipe requires 1/8 teaspoon of paprika.
What size should the potatoes and carrots be?
The recipe recommends using large potatoes and large carrots cut into chunks.
Is this considered a one-dish meal?
Yes, it is described as a one-dish meal because it combines meat, vegetables, and sauce in one pot.
How much water is added to the slow cooker?
The recipe calls for 1 cup of water.