Pot roast is perfect this time of year. It definitely warms you up inside and out. This recipe is an adaptation of my friend Lorraine’s recipe. She cooks the seared meat along with the mirepoix veggies (carrots, celery, onions) and V8 juice in the slow cooker and it comes out pretty perfect every time. I love that, but I live in a low sodium household, so I changed it up and achieved a really good low sodium version. So if you’re making this, you can just substitute all the stock and tomato product for a bottle or two of V8, or just add salt. But if you’re low sodium, I think you’ll enjoy this version.
Slow Cooker Pot Roast
I adapted this from a friend's recipe, and she just used V8 juice to cover the meat, along with the mirepoix. We're going low sodium, so I used no salt added tomato products and low sodium broth instead. Both are delicious!
- 1 3 1/2 to 5 pound chuck roast
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 large carrots, cut into coins (I used a bag of frozen, it was fine)
- 1 29 ounce can diced tomatoes (or 1 115 ounce can each diced tomatoes and crushed tomatoes or tomato sauce)
- 1 box low sodium beef broth or stock
- 1 cup hot water
- salt, pepper, seasonings to taste
- 4 cloves garlic, minced (or one heaping tablespoon)
- Preheat a skillet. Season the chuck roast with salt (we're low socium, so I skipped that), pepper, and other seasonings to taste (I used Dan-O's and garlic powder). Sear until very brown on both sides.
- Meanwhile, prepare carrots, onions, and celery and add half of them to the slow cooker.
- When the meat is ready, add it, all liquids, tomatoes, and garlic, and the rest of the vegetables. Cook on high for 1-2 hours and then reduce to low for 4-5 hours (or just cook on low for 8 hours). Remove from pot, break into serving size pieces, and serve with veggies on the side, and possibly some mashed potatoes and/or biscuits or garlic bread.