Best 3 Slow Cooker Autumn Potroast Recipes

Indulge in the heartwarming flavors of autumn with our irresistible slow-cooker pot roast recipe. This classic comfort food is taken to the next level with tender chunks of beef, succulent vegetables, and a rich, savory broth infused with aromatic herbs and spices. The magic of the slow cooker allows the flavors to meld and deepen over time, resulting in a mouthwatering dish that will delight your taste buds and warm your soul.

Alongside the pot roast, we present a tempting array of complementary recipes to elevate your culinary experience. Discover the perfect side dishes to accompany the pot roast, from fluffy mashed potatoes and creamy polenta to roasted vegetables and a crisp garden salad. And for a sweet ending, treat yourself to a selection of delectable desserts, including a decadent chocolate lava cake and a classic apple pie.

Welcome to a culinary journey that celebrates the bounty of autumn and the joy of home cooking. Let's embark on a flavor-filled adventure with our slow-cooker autumn pot roast and its accompanying recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER POT ROAST

Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

AUTUMN POT ROAST

Autumn Pot Roast image

This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker.

Provided by shanacerny

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 4h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon salt
1 tablespoon ground black pepper
2 teaspoons dried parsley
2 teaspoons dried oregano
2 pounds beef pot roast
4 potatoes, cut into chunks
2 cups baby carrots
1 tomato, cut into chunks
½ yellow onion, cut into chunks
1 (6.5 ounce) can tomato sauce
½ cup water

Steps:

Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
Cook on High for 4 hours.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.5 g, Cholesterol 47 mg, Fat 9.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 1051.6 mg, Sugar 4.5 g

SLOW-COOKER POT ROAST

Slow-Cooker Pot Roast image

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon salt

Steps:

In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

Tips:

For the best flavor, use a chuck roast or another tough cut of beef. These cuts need a long, slow cooking time to become tender.
Brown the beef in a large skillet before adding it to the slow cooker. This will help to develop its flavor.
Add a variety of vegetables to the slow cooker along with the beef. This will make the dish more nutritious and flavorful.
Use a flavorful liquid to cook the beef. Options include beef broth, red wine, or apple cider.
Season the beef with salt, pepper, and other spices to taste.
Cook the beef on low for 8-10 hours, or on high for 4-6 hours, or until the meat is fall-apart tender.
Serve the pot roast with mashed potatoes, roasted vegetables, or egg noodles.

Conclusion:

Slow cooker autumn pot roast is a delicious and easy meal that is perfect for a busy weeknight. With just a few simple ingredients, you can create a hearty and flavorful dish that the whole family will love. So next time you're looking for a comforting and satisfying meal, give this slow cooker autumn pot roast a try. You won't be disappointed!