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Slow Cooker Pot Roast Recipe - This crockpot pot roast recipe is so easy and comforting. Put it together in the morning, and come home to a wonderful easy family dinner recipe.
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Slow Cooker Pot Roast Recipe: https://www.pauladeen.com/recipe/pot-roast/
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0:02
- At Paula Deen Family Kitchen Restaurant Show.
0:05
We just have so many compliments on our pot roast.
0:11
Excuse me, and this is the house seasoning
0:16
and I'm gonna just salt this.
0:19
And this is a teeny tiny piece of a Chuck roast,
0:26
bone removed.
0:28
So I'm just gonna sear this over here,
0:33
in a little vegetable oil
0:35
and just brown it off,
0:36
so we'll have a nice kind of brown gravy.
0:42
Yeah, people just,
0:43
they love the pot roast at the restaurant
0:46
and we serve it,
0:48
in fact we shred it
0:50
and it's served along with some white rice
0:55
and it really is very, very good y'all.
0:59
So as long as y'all are enjoying it
1:01
and want it on the menu it will stay.
1:05
It will stick around y'all.
1:09
All right, so this pot roast is so easy to make.
1:17
Simple, simple,
1:19
and lots of times I cook mine in my pressure cooker
1:23
cause sometimes I'm short of time,
1:26
but today I'm gonna cook it in the slow cooker.
1:33
So, here we go.
1:34
I'm gonna go ahead and cut me an onion.
1:41
My knives need sharpening so bad.
1:47
All we're gonna do is sear that off,
1:50
put some beef bouillon cubes in it,
1:54
cream of mushroom soup
1:57
and bay leaves,
1:59
and we're gonna call it a day.
2:02
And it will be so good.
2:07
I love to put these on in the morning
2:09
and then come in at the end of my day,
2:13
whatever I'm doing,
2:14
and smell that pot roast.
2:17
It smells so good.
2:21
All right come on, brown baby.
2:26
This pan was almost too big for the roast.
2:31
It needed to be nestled a little bit closer.
2:36
- [Teresa] Paula, why do you sear it
2:38
before you put it in the crock pot?
2:42
- You know it just depends Teresa you don't have to do it,
2:46
but it's just gonna give you a stronger,
2:52
a stronger flavor.
2:54
Plus its gonna allow everything to brown real good,
3:00
but like I said you don't have to.
3:01
Its been many a day I've just thrown a Chuck roast
3:05
in the pressure cooker or the slow cooker and it's fine.
3:13
It's just,
3:14
everything just looks a little bit more appetizing.
3:18
Definitely, for sure.
3:20
So y'all know that, that
3:27
when I wrote this recipe
3:30
I didn't know anything about wet bases
3:32
or anything like that.
3:34
So it was always bouillon cubes that you needed,
3:40
but I like using this.
3:42
Now this came from the restaurant, this brand,
3:47
but they make these wet bases
3:51
and they put them in the soup section y'all,
3:55
of the grocery stores and it's just so.
3:57
Oh we don't use that.
3:59
- [Teresa] Oh, I just, I thought you told me earlier
4:01
that you wanted to.
4:01
- Well I didn't know this was sitting out
4:03
so I was just gonna go ahead and use this.
4:04
Oh, that's fine.
4:05
- [Teresa] Okay, don't forget...
4:08
You put some Chardonnay in there, don't you?
4:09
- Yeah a little bit.
4:10
- [Teresa] Okay.
4:16
- This is, this pan is so big,
4:18
its not wanting to brown in that pan.
4:23
- [Teresa] Do you want me to dissolve these
4:24
a little bit for you?
4:26
- No I'll just throw them in there and they'll be fine.
4:28
- [Teresa] It will tell you,
4:29
I think on the recipe to crush it.
4:30
- Yeah, yeah.
4:31
- But you always look at me like I got third eye.
4:34
- No, that's fine and hopefully they'll crush pretty easy.
4:39
They'll definitely crush once they have some liquid to 'em.
4:46
So we're putting in...
4:50
(pounding on chopping board)
4:53
(Paula chuckles)
4:54
That won't even crush with a knife.
5:00
We'll put in about four.
5:02
That's a tiny tiny little roast.
5:06
So I think that'll be fine.
5:11
Okey dokey y'all,
5:12
I think we got it brown enough
5:14
and it's looking good.
5:20
So, I have to pull this a little closer to me.
5:27
All right, so I'm going to add
5:32
about a teaspoon of minced garlic
5:39
and this is really, really handy.
5:42
They're refrigerated already done.
5:44
It's really handy.
5:46
And it's very garlicky, very garlicky.
5:51
All right now,
5:52
I'm gonna put some bay leaves in.
5:58
Did this come from your house?
6:01
- [Teresa] No, that just came out of your drawer.
6:03
I thought it was open, I'm sorry.
6:04
- Oh, oh no I was gonna say I think
6:06
I got one open if,
6:07
you can take this back home with you.
6:09
- [Teresa] No I don't.
6:10
- No that's fine, it's fine. - [Teresa] Okay.
6:12
- I was just gonna send it back home with you.
6:14
- [Teresa] No I had mine and I put it up.
6:15
- Okay.
6:16
- [Teresa] Cause you had that one in there,
6:18
I just assumed it was open.
6:19
That's what happens when you assume.
6:20
- Yeah so, I'm gonna use about three bay leaves in there
6:28
and I'm gonna put my onion.
6:36
As much as I can on top of the meat.
6:42
Such a small piece of meat,
6:44
I don't think it's gonna stay up on it,
6:46
but that's all right just let it,
6:48
let it fall where it may.
6:51
I'm gonna put a little bit of Chardonnay,
6:56
not a whole bunch,
6:57
you know maybe a 4th of a cup,
7:00
something like that.
7:01
In fact you don't even have to do this at all.
7:03
You can skip that step if you desire.
7:06
All right,
7:08
so I'm gonna spread our cream of mushroom in here.
7:17
Now depends on what kind of start I get,
7:20
if I get a early, early start in the morning
7:24
I'll cook this on low,
7:27
but if I get a little later start,
7:30
like I have today,
7:33
I'm gonna put that puppy on high.
7:36
(Paula chuckles)
7:38
Now I'm gonna add just a little bit of water,
7:43
not too much because it will produce it's own,
7:48
own moisture.
7:50
All right.
7:52
So its ready to go kids.
7:55
- What do you want? You're gonna put it on high?
7:56
- Yeah let's put that puppy on high.
8:00
- I'm going to move it over to here.
8:01
- So that's it.
8:03
The pot roast is that easy.
8:06
So we are looking at six to eight hours.
8:14
- Even on high?
8:15
- Even on high.
8:17
(Paula chuckles)
8:19
Our pot roast is finally ready.
8:22
I did get it done in time for supper
8:27
and I'm just putting some easy things together
8:32
to go with our pot roast.
8:34
I'm doing a few cucumbers and onions.
8:40
And I got some rice cooking
8:42
and I'm gonna put together a little garden pea salad,
8:48
but that pot roast y'all is smelling right.
8:52
You gonna take a look at it Eddie?
8:56
You wanna go lift the lid to the pot
9:00
and it's just like fork tender.
9:07
We are together Eddie.
9:15
I don't know if I need to thicken that,
9:20
oh, look how tender,
9:23
oh my goodness.
9:25
- [Eddie] It looks like the gravy is thick.
9:27
- Well I added a little bit more water at the very end.
9:34
This is beautiful and I don't even try to slice 'em
9:40
I just kinda tear at them, ooh-wee.
9:47
Now if you wanted a real thick gravy,
9:51
I would have to pour this sauce up in a skillet
9:55
and add some cornstarch and water mixed up
10:00
and then bring it to a boil.
10:03
Well you wanna bring it to a boil first
10:05
and then put your slurry in.
10:10
I think I may do that.
10:17
Gonna bring that up to a boil.
10:20
I'm gonna get me some cornstarch,
10:25
and a little water,
10:33
and we gonna call it a day.
10:48
Now I put maybe a couple of tablespoons
10:54
of cornstarch in there
10:56
and then I'm gonna use cold water to make my slurry
11:07
and then when that gets to boiling,
11:10
I'm gonna stir that slurry in.
11:15
See it's already thickening up.
11:23
Hey baby.
11:25
- [Michelle] Hello.
11:26
- How are you?
11:27
- [Michelle] I'm good and how are you?
11:28
- I'm good.
11:29
Michelle just came in.
11:32
- [Michelle] What are you cooking?
11:33
- I'm cooking a pot roast and some nice hot buttered rice,
11:37
cucumber and onion salad, and a garden pea salad.
11:41
- [Michelle] Uh huh.
11:42
- Yes, have you eaten?
11:45
- [Michelle] We, yes.
11:46
- I figured that you'd gone to (indistinct),
11:49
and you got you some bangs.
11:52
(Paula laughs)
11:53
It makes you look younger I think.
11:55
- [Michelle] I know.
11:56
- You know.
11:57
(Paula laughs)
11:59
- [Michelle] Mmm, smells good.
12:00
- Maybe you and I need to go get us some bangs cut Michael.
12:02
(Paula laughs)
12:05
- [Michelle] All right, you're so funny.
12:06
- You know I was just talking about,
12:09
oh gosh before you know it you just start getting old.
12:12
- [Michelle] (indistinct) said, "What made you cut bangs?"
12:15
(Paula laughs)
12:16
- [Michelle] Well maybe I'm knocking on 40.
12:19
- Oh my goodness 40.
12:23
I was 42 before I ever started my business.
12:26
- [Michelle] That's crazy.
12:27
- So you are a baby.
12:29
- [Michelle] That's crazy.
12:31
- Think what I coulda done if I started at 40 instead of 42.
12:36
All right Michael,
12:37
I'm gonna start putting your plate together okay?
12:39
- [Michael] All right.
12:41
- You ready?
12:42
- [Michael] Yeah.
12:43
- Okay, Mikey.
12:46
There's his plate.
12:49
Looks pretty good doesn't it?
12:51
- [Michelle] It does look good.
12:52
- Bon appetite.
12:54
You might need a fork, might en ya?
12:58
- [Michael] I do.
13:00
- All right, now I'm fixing to join you.
13:03
Oh.
13:04
- [Michael] I might wait on you.
13:05
- No, don't wait on me.
13:08
Go ahead start eating while it's hot.
13:12
This is my favorite vegetable, rice.
13:16
(Paula laughs)
13:18
- [Michelle] So funny.
13:20
- Like bacon is your daddy's favorite.
13:23
- [Michael] My favorite is bacon.
13:24
I told that to Henry
13:26
and Henry said, "Oh bacon is not vegetable."
13:28
(laughter)
13:32
- [Michelle] I told (indistinct)
13:33
and they were so mad at me for coming here
13:34
without bringing them.
13:35
And then he was like, it's 7:00,
13:37
you're going home with you're dad.
13:38
They were like, not if you're going to poppa and nanny's.
13:40
- Oh, I was looking so forward to seeing them.
13:42
- [Michelle] (indistinct) tomorrow.
13:43
- Okay, good.
13:47
- [Michael] This is delicious.
13:47
- Oh good.
13:55
- [Michael] Having some?
13:56
- [Michelle] No, I'm full.
13:57
I know it's good.
13:59
- Eddie?
14:02
What would you have?
14:05
- [Eddie] (indistinct) early eaters.
14:08
- I know it.
14:11
Oh, this bread is so good.
14:13
- [Michelle] So good.
14:13
Especially when it's cold.
14:15
Something about (indistinct).
14:16
It warms up real good and (indistinct)
14:18
- Mm.
14:19
- [Michael] (indistinct) bread.
14:21
(laughing)
14:22
- [Michael] That's Naan bread.
14:26
What the hell is Naan bread?
14:32
(laughing)
14:33
- [Michael] Just don't eat bread (indistinct).
14:35
- [Michelle] Okay, that's called the new carb diet.
14:37
(laughing)
14:40
Oh, y'all are funny.
14:42
- This is so good.
14:43
- [Michelle] Come sit down.
14:45
- Huh?
14:46
- [Michelle] Come sit down.
14:46
- What?
14:47
If I stand up and eat I can get more in.
14:49
- [Michelle] That's what (indistinct).
14:49
He said, do you ever sit down to eat mom?
14:51
I'm like, oh no.
14:52
Once in awhile.
14:54
- I cook for y'all.
14:55
So that counts, right?
14:57
- [Paula] That's right. That's right.
14:58
- [Michael] Jamie, Jamie seldom sits when he eats.
15:01
- No, neither does Bobby.
15:05
Very seldom.
15:07
Ooh! Ooh!
15:12
- [Michelle] So good.
15:16
- That pot roast is out of this world isn't it.
15:18
- [Michael] Mm. Hmm.
15:19
- Oh oh, my knife fell in the gravy.
15:22
(Paula laughing)
15:27
So if you come to Paula Deen's family kitchen restaurants,
15:32
and you get pot roast,
15:34
this is how it's prepared.
15:37
Loving best dishes.
15:39
Oh, I'm going to be in Nashville soon
15:43
at the Paula Deen family kitchen.
15:45
- [Eddie] (indistinct)
15:47
- Will this air before I get to Nashville?
15:49
- [Eddie] It might.
15:50
If we're going to be there. - That would be good.
15:52
- [Eddie] Ah, let's see.
15:54
We're going to be there,
15:55
like if Saturday is the 29th,
15:58
we're going to be there.
16:00
I think that's the date Saturday, the 29th.
16:03
(Eddie laughing)
16:05
- Well, if this airs,
16:08
and you still have time to get there.
16:11
I'd love to see y'all.
16:13
Loving best dishes.
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