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Preview Recipe

Bottom Round Slow Cooker Pot Roast

Prep time
20 minutes PT20M
Cook time
8 hours PT8H
Yield
12 servings
Difficulty
1 out of 5 on the difficulty scale
Nugget Markets signature recipes

Scrumptious pot roast? Yes, please! This recipe makes a tender, moist and flavorful meal that has all the qualities of a classically slow-cooked meal. It's practically foolproof!

Ingredients

  • 4.5 pounds bottom round roast
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 3 cups beef broth
  • 1.5 pounds Yukon Gold potatoes, halved
  • 8 ounces button mushrooms, halved
  • 3 celery stalks, chopped
  • 1 yellow onion, chopped
  • 5 carrots, chopped

Preparation

Season bottom round roast with salt and pepper. Heat a large heavy-bottomed or cast-iron skillet on medium high heat. Add olive oil to the skillet, and sear the roast until well-browned on all sides.

Then, place the roast in a slow cooker and add the bay leaf and beef broth. Set the slow cooker to high and cook for 3 hours.

While the roast is cooking, cut the potatoes and mushrooms in half and set aside. Cut celery, onion and carrots into 1-inch pieces.

Once the roast has cooked for 3 hours, add the vegetables. Continue cooking in the slow cooker for 5 more hours. Remove bay leaf before serving.

Techniques used in this recipe:

sear
sear: to brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor.
simmer (I)
simmer (I): to maintain the temperature of a liquid just below boiling.

Pair with

  • Stout

  • Porter

  • Cabernet Sauvignon

    The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.

  • Syrah

    How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.

  • Shiraz

    This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.

  • Pinot Noir

    Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.

  • Malbec

    Malbec primarily comes from Argentina, where it is the source of most of the best red wines. It is a soft, juicy, low-acid grape. Also known in Cahors, France, as Cot and Auxerrois.

  • Nebbiolo

    A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.

  • Petit Verdot

    A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.

  • Petite Sirah

    Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.

  • Trebbiano

    Trebbiano - or Ugni Blanc in France - produces a more neutral wine than any other grape. In Italy, it is part of the blend that creates Soave, as well as other wines.