The Easiest Slow Cooker Pot Roast

Serves 4 · via thekitchn.com

With just 6 ingredients, this unbelievably tender pot roast and vegetables has a gravy that's next level.

Ingredients

• boneless beef chuck roast
• kosher salt
• freshly ground black pepper
• large carrots
• fingerling or small yellow potatoes
• hot water
• packet Savory Choice demi glace concentrate
• unsalted butter
• plus 1 1/2 teaspoons all-purpose flour
• coarsely chopped fresh parsley leaves or chives

Method

1. Season 1 (3-pound) beef roast all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Place in a 6-quart or larger slow cooker. Scatter 1 pound peeled and cut large carrots and 1 pound small potatoes (leave whole and unpeeled) around the roast.
2. Stir 3/4 cup warm water and 1 packet demi glace concentrate together, then pour over the roast. Cover and cook on the LOW setting until a fork twists easily when inserted into the center of the roast, 8 to 9 hours.
3. Transfer the roast to a clean cutting board and cover loosely with aluminum foil. Transfer the vegetables to a bowl with a slotted spoon. Cover to keep warm.
4. Pour the cooking liquid into a large measuring cup and spoon off the fat that floats to the top. (Alternatively, pour the cooking liquid into a fat separator (in batches if necessary) and pour the liquid into a measuring cup, stopping when you get to the clear liquid fat at the top.) Discard the fat.
5. Melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Whisk in 2 tablespoons plus 1 1/2 teaspoons all-purpose flour and cook for 1 minute. Whisk in the cooking liquid and simmer, stirring often, until thickened, about 3 minutes. Taste and season with kosher salt and black pepper as needed. Keep warm over low heat.
6. Gently break the roast apart into the naturally occurring muscle groups that are separated by seams of fat. Carve each piece of meat with a sharp knife across the grain into thick slices. Discard any large blobs of fat, but leave some on the meat; it adds flavor and will be very tender. The slices may break apart a bit and look a little rustic, but try not to tear the meat into long stringy lengths.
7. Arrange the meat on a serving platter and place the vegetables around the meat. Pour the gravy over the meat and sprinkle with 2 tablespoons coarsely chopped fresh parsley leaves if desired.
8. Demi-glace substitute: If you can’t find Savory Choice demi glace concentrate, substitute another brand such as Williams Sonoma, Knorr, or Minor’s demi glace concentrate. Start by mixing 1 tablespoon into the hot water and increase if needed to make a strongly flavored liquid. Alternatively, mix 2 teaspoons jarred beef bouillon paste and 1 teaspoon tomato paste with the hot water to make the braising liquid.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.