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There’s something incredibly comforting about coming home to the aroma of a delicious pot roast simmering away in the slow cooker. The tender meat, infused with savory flavors, and the rich, flavorful gravy that accompanies it – it’s a meal that warms both the body and the soul. Today, I’m excited to share with you my recipe for Slow Cooker Pot Roast, a dish that holds a special place in my heart.
Growing up, my grandmother would often make this pot roast for Sunday family dinners. As a child, I would eagerly anticipate the moment when she lifted the lid off the slow cooker, revealing the succulent meat and tantalizing aromas. It was a dish that brought everyone together around the table, creating cherished memories and laughter. Now, as an adult, I continue the tradition of making this pot roast, not only for the nostalgia it brings but for the simple joy of sharing a comforting meal with loved ones.
This recipe for Slow Cooker Pot Roast is not just a meal, it’s an experience. The preparation is minimal, yet the end result is a melt-in-your-mouth tender roast that will have you savoring every bite. The combination of five simple ingredients creates a harmony of flavors that is irresistible. The slow cooker truly works its magic, transforming a few basic ingredients into a dish that tastes like it has been simmering for hours on the stove.
Ingredients:
3 lb chuck post
3 lbs quartered russet potatoes or baby potatoes
2 lbs quartered peeled carrots
1 tsp onion powder (or 1 sliced onion)
3 teaspoons minced garlic (optional)
½ cup prepared horseradish (do not use the sauce version)
4 cups beef stock
Oil
For the gravy:
2 tbsp flour
2 tbsp butter
2 cups slow cooker cooking liquid
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