Easy Slow Cooker Pot Roast
Remove roast from packaging and pat dry. In a small bowl, combine salt, black pepper and garlic powder. Sprinkle evenly over roast, being careful to season all sides. In a large skillet, heat canola oil to medium high. Sear roast for four minutes on each of four sides. Transfer to 6-quart slow cooker.
In a large measuring cup, add Worcestershire sauce, sambal oelek and Dijon mustard to beef broth. Mix well and set aside.
Add potatoes, garlic and carrots to slow cooker, nestling them around the roast. Pour beef broth mixture carefully over the top. Tuck rosemary and thyme around the roast. Cover and cook on low for eight hours.
To make gravy: Ladle two cups of hot cooking liquid into a small saucepan. Set over medium high heat. In a small bowl, combine cornstarch and water. Add to hot cooking liquid and stir until it comes to a boil. Remove from heat. Season with salt and pepper.
To serve: Discard herbs. Transfer vegetables to a serving bowl. Remove roast to a cutting board. Slice thinly across the grain. Transfer to serving platter. Top with hot gravy.
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Last updated: August 28th, 2020
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