This slow cooker pot roast with potatoes and carrots is a classic dish that you only need to do minimal prep work for. With onions, carrots, celery, and Little Potatoes, this is a meal best paired with a cozy night at home.
- Large skillet
- Slow cooker (6-quart or larger)
- 1 Tbsp olive oil
- 4 lbs sirloin or chuck roast
- 1 Tbsp brown sugar
- (To taste) Kosher salt
- (To taste) fresh ground pepper
- 2 yellow onions, cut into wedges
- 2 Tbsp garlic, minced
- 1.5 lbs Little Potatoes
- 4 large carrots, peeled and cut into 2-inch pieces
- 2 celery sticks, cut into 1-inch pieces
- 2 Tbsp balsamic vinegar
- 1 tsp dry mustard
- 1/2 cup dry wine
- 1 cup beef broth
- 2 tsp bouillon paste
- 1 Tbsp Worcestershire sauce
- 1 Tbsp fresh rosemary, chopped
- 2 Tbsp fresh parsley
- 3 Tbsp creamy horseradish
- 1 tsp Dijon mustard
- 2 Tbsp mayonnaise
- 1/4 cup sour cream
- (To taste) salt and pepper
- 2 Tbsp chives
- 2 Tbsp flour
- 2 Tbsp butter, softened
Make the Roast:
Heat the olive oil in a large skillet pan over medium-high heat.
Season the roast on all sides with brown sugar, kosher salt, and fresh ground pepper. Gently rub the seasonings into the roast.
Brown the roast on all sides until nicely caramelized (about 3 to 5 minutes per side). The added brown sugar aids in caramelization and just slightly sweetens the whole mixture taking away any bitterness you may have.
Place the roast into a large (six quart) slow cooker.
In a medium bowl, whisk together the balsamic vinegar, dry mustard, red wine, beef broth, bouillon paste, Worcestershire sauce, and chopped rosemary.
Pour the liquid into the slow cooker. Stir to combine with the vegetables.
Set the slow cooker on low and cook for eight hours, or until the meat is tender and almost falling apart. The vegetables should also be fork tender.
Make the Horseradish Sauce:
While the pot roast cooks, make the horseradish sauce by combining all the ingredients except the chives in a small bowl. Garnish with chives, cover, and refrigerate.
Remove the roast and vegetables from the slow cooker and set them on a platter to rest.
Turn the slow cooker up to high.
Make the Gravy:
Mix the flour and butter to make a paste and add it to the liquid in the slow cooker. Gently stir until the butter is melted and the liquid has thickened slightly. If you would like a thicker gravy, add an additional tablespoon of flour and butter. Garnish with chopped parsley.
Present the platter on the table. The meat should fall apart easily with tongs, or slice the meat and serve with vegetables, spooning the gravy over the plate as desired. Serve with horseradish sauce.