Slow Cooker Boneless Beef Pot Roast
Pat roast dry with paper towels. Combine salt, black pepper and garlic powder in a small bowl. Sprinkle evenly over roast, being careful to season all sides.
Heat a large frying pan over medium-high. Add oil, then roast. Sear all over until golden-brown, about 4 minutes per side. Transfer roast to a slow cooker insert.
Stir broth with Worcestershire sauce, sambal oelek and Dijon in a large measuring cup.
Add potatoes, carrots and garlic to slow cooker, nestling them around the roast. Pour over beef broth mixture. Tuck rosemary and thyme sprigs around the roast.
Cook until roast is cooked and vegetables are tender, 8 hours on low.
To Make Gravy: Ladle 2 cups of hot broth from slow cooker into a small saucepan set over medium high. Stir cornstarch with cold water in a small bowl until combined. Add to broth and stir until it comes to a boil. Remove from heat.
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: March 5th, 2021
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