Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker or Instant Pot Pot Roast with Carrots, Mushrooms, and Peas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 60 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Pot Roast recipe offers a rich, tender beef roast simmered with vegetables, red wine, and herbs for a flavorful and comforting meal. Perfectly seared before slow cooking, the roast becomes melt-in-your-mouth tender with a savory gravy made from the cooking liquids. Ideal for a hearty family dinner or a cozy weekend meal.

Ingredients

Units Scale

Meat and Seasoning

  • 1 2 to 3-pound or bigger beef eye round or top round roast (or chuck roast)
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Liquids and Flavorings

  • 1 cup beef broth or stock
  • 1/4 cup balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Merlot or Zinfandel recommended) or additional beef broth

Vegetables and Herbs

  • 1 medium or 1/2 of a large onion, quartered
  • 3 garlic cloves, smashed and peeled
  • 1 cup baby carrots or 4-6 whole carrots, peeled and cut into fingers
  • 1 large sprig of fresh rosemary or 1 teaspoon dried rosemary
  • 10 oz cremini, baby bella, or white button mushrooms, halved or quartered
  • 1/2 cup frozen peas (no need to thaw)

Instructions

  1. Prepare the seasoning mixture: Combine the cornstarch, kosher salt, and freshly ground black pepper in a shallow dish. Mix well to ensure even seasoning.
  2. Coat the roast: Roll the beef roast in the cornstarch mixture, coating all sides evenly. Set aside any remaining cornstarch mixture for later use.
  3. Sear the meat: Heat olive oil in a pan over medium-high heat. Sear the roast for 2-3 minutes on each side, until a rich brown crust forms, enhancing flavor and texture.
  4. Prepare slow cooker base: In the slow cooker, combine the remaining cornstarch mixture, beef broth, balsamic vinegar, and tomato paste. Stir these ingredients to dissolve and create a flavorful cooking liquid.
  5. Transfer meat and sauté aromatics: Remove the seared roast from the pan and place it into the slow cooker. Add the onions to the hot pan and sauté for 2-3 minutes until softened, then add the garlic and sauté for another minute. Transfer these aromatics into the slow cooker.
  6. Deglaze the pan: Reduce heat to low and pour the red wine into the pan. Scrape up any browned bits from the bottom with a wooden spoon to capture all the flavors, then pour this mixture into the slow cooker.
  7. Add vegetables and herbs: Arrange the carrots and rosemary sprig around the roast in the slow cooker to infuse more flavor during cooking.
  8. Slow cook: Cover and cook the roast on the low setting for 6-8 hours until the meat is fork-tender and cooked through.
  9. Add mushrooms and peas: About 30 minutes before serving, add the mushrooms and frozen peas to the slow cooker. Continue cooking to soften the mushrooms and heat the peas through.
  10. Finish and serve: Remove the roast and vegetables from the slow cooker. Slice or shred the meat as preferred. Strain or ladle the cooking liquid to serve as a rich gravy alongside the roast and vegetables.

Notes

  • For variation, chuck roast may be used instead of eye round or top round for more marbling and tenderness.
  • If red wine is not desired, substitute additional beef broth for a similar depth of flavor.
  • Ensure the roast is well-coated with cornstarch to help thicken the gravy as it cooks.
  • Natural pressure release in the Instant Pot method is crucial to maintain meat tenderness and juiciness.
  • Frozen peas are added last to retain their color and texture without overcooking.
  • Leftover gravy can be thickened with a slurry of cornstarch and water if needed before serving.

Nutrition

  • Serving Size: 1 serving (approx. 200g meat with vegetables and gravy)
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Find it online: https://cookesrecipes.com/slow-cooker-or-instant-pot-pot-roast-with-carrots-mushrooms-and-peas-recipe/