Savory Slow Cooker Tomato-Braised Pot Roast
Indulge in the comforting flavors of this Savory Slow Cooker Tomato-Braised Pot Roast. This recipe transforms a humble roast into a juicy, melt-in-your-mouth delight, perfectly complemented by a rich and flavorful tomato gravy. The combination of tender meat, succulent vegetables, and aromatic herbs creates a hearty meal that will satisfy any appetite. Ideal for busy families or anyone looking to savor a slow-cooked feast, this recipe allows the ingredients to meld together beautifully throughout the cooking process, resulting in a dish that is both simple to prepare and remarkably delicious. Serve it with crusty bread or over mashed potatoes for a complete and satisfying dinner. Enjoy the ease and warmth of a home-cooked meal with minimal effort.
6-8
Servings
375
Calories
16
Ingredients
Ingredients
Cross-rib roast or rump roast
3-4 lbs (About, pat dry)
Vegetable oil
1 tablespoon (For searing)
Onions
2 (Thinly sliced)
Celery
3 stalks (Thinly sliced)
Carrots
3 large (Peeled and cut into 1/2 inch cubes)
Garlic cloves
2 (Minced)
Dry mustard
1 teaspoon (For seasoning)
Dried thyme leaves
1/2 teaspoon (For seasoning)
Salt
1 teaspoon (For seasoning)
Cracked black peppercorns
1/4-1/2 teaspoon (For seasoning)
Flour
2 tablespoons (For thickening)
Condensed tomato soup
1 (10 3/4 ounce) can (For sauce)
Condensed beef broth
1 (14 ounce) can (Undiluted for sauce)
Worcestershire sauce
1 tablespoon (For flavoring)
Brown sugar
2 tablespoons (Packed, optional)
Balsamic vinegar or red wine vinegar
2 tablespoons (Optional for flavor)
Instructions
1
Start by patting the roast dry with a paper towel, ensuring a nice sear.
2
In a skillet, heat the vegetable oil over medium-high heat.
3
Add the roast to the skillet and sear it, turning occasionally, until it is evenly browned on all sides, approximately 7 to 10 minutes.
4
Once browned, transfer the roast to the slow cooker.
5
In the same skillet, reduce the heat to medium and add the sliced onions, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
6
Add the minced garlic, dry mustard, dried thyme, salt, and cracked black pepper to the skillet. Stir and cook for an additional minute to release the flavors.
7
Sprinkle the flour over the vegetable mixture and stir to combine.
8
Gradually stir in the tomato soup and condensed beef broth, cooking until the mixture has thickened, about 3-5 minutes.
9
Incorporate Worcestershire sauce into the gravy mixture.
10
Pour the vegetable and gravy mixture over the roast in the slow cooker. Cover it and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until the meat is very tender.
11
Once cooked, carefully remove the roast and place it on a serving platter.
12
Stir in the optional brown sugar and vinegar into the pan juices for added depth of flavor.
13
Serve the sauce drizzled over the roast or in a separate sauce boat for guests.
Nutrition Information
18g
Fat
22.5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for this pot roast?
The recipe calls for 3-4 lbs of cross-rib roast or rump roast.
How long does it take to cook on the low setting?
On the low setting, the roast should cook for 10 to 12 hours until very tender.
How long does it take to cook on the high setting?
On the high setting, the roast should cook for 5 to 6 hours.
Do I need to sear the meat before putting it in the slow cooker?
Yes, searing the roast for 7 to 10 minutes until evenly browned is recommended for the best flavor.
What vegetables are included in this recipe?
The recipe includes 2 thinly sliced onions, 3 thinly sliced celery stalks, and 3 large carrots cut into cubes.
How many calories are in one serving?
Each serving contains approximately 375 calories.
What is the protein content per serving?
There are 30 grams of protein per serving.
How many servings does this recipe yield?
This recipe yields approximately 6 to 8 servings.
Is the beef broth diluted?
No, you should use one 14-ounce can of undiluted condensed beef broth.
What type of soup is used for the gravy?
One 10.75-ounce can of condensed tomato soup is used as the base for the gravy.
What kind of oil should I use for searing the roast?
The recipe suggests using 1 tablespoon of vegetable oil.
How many garlic cloves are needed?
The recipe requires 2 minced garlic cloves.
What are the suggested side dishes for this meal?
It is recommended to serve this pot roast with crusty bread or over mashed potatoes.
Is the brown sugar mandatory?
No, the 2 tablespoons of packed brown sugar are optional for adding extra depth of flavor.
What kind of vinegar can I add at the end?
You can use either balsamic vinegar or red wine vinegar.
How do I thicken the gravy?
The gravy is thickened by sprinkling 2 tablespoons of flour over the sautéed vegetable mixture.
What seasonings are used for the meat?
The seasonings include dry mustard, dried thyme leaves, salt, and cracked black peppercorns.
Should I pat the roast dry before cooking?
Yes, patting the roast dry with a paper towel ensures a better sear in the skillet.
What size should the carrots be?
The carrots should be peeled and cut into 1/2 inch cubes.
How much fat is in each serving?
Each serving contains 18 grams of fat.
When do I add the Worcestershire sauce?
Incorporate the Worcestershire sauce into the gravy mixture after it has thickened in the skillet.
How long do I cook the vegetables in the skillet?
The onions, celery, and carrots should be cooked for about 5 minutes until softened.
What is the carbohydrate count per serving?
There are 22.5 grams of carbohydrates per serving.
Is this recipe suitable for busy families?
Yes, it is designed for ease and minimal effort, allowing the slow cooker to do most of the work.
What do I do with the pan juices once the roast is done?
Stir in optional brown sugar and vinegar into the pan juices to create a flavorful sauce to drizzle over the meat.
Can I use a cross-rib roast?
Yes, a cross-rib roast is one of the recommended cuts for this recipe.
What is the total ingredient count?
There are 16 ingredients used in this recipe.
How much dry mustard is used?
The recipe calls for 1 teaspoon of dry mustard.
How should the celery be prepared?
The 3 stalks of celery should be thinly sliced.
What is the recommended amount of salt?
The recipe specifies 1 teaspoon of salt for seasoning.