Slow Cooker Pot Roast

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	14%	26%
fat	1%	2%
aromatics	18%	12%
acid	3%	0%
sweetener	1%	0%
salt	0%	0%
thickener	1%	0%
vegetables and beans	43%	32%
collagen idx	0.8	0.8
marbling idx	0.8	0.8

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
1814 g	4 pounds chuck roast (or blade roast, boneless and trimmed of excess fat)
300 g	2 yellow onions (chopped)
24 g	8 cloves garlic (smashed with the back of a spoon)
454 g	1 pound baby potatoes (white or Yukon gold, you may need to halve them if they are too large)
244 g	4 carrots (large, cut into 2-inch pieces)
80 g	2 celery stalks (cut into 1-inch pieces)
26 g	2 tablespoons Dijon mustard
13 g	1 tablespoon brown sugar
4 g	2 teaspoons dried thyme
5 g	2 teaspoons crushed bouillon
6 g	1 teaspoon salt (or to taste)
1 g	1/2 teaspoon black pepper (or to taste, freshly ground )
240 g	1 cup reduced-sodium beef broth
15 g	2 tablespoons plain flour (optional - for a thick gravy)
12 g	2 tablespoons parsley (fresh, chopped, to serve)
60 g	1/4 cup balsamic vinegar

Method: 5 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Best pot roast recipe ever! We receive plenty of compliments when served. We make it in a crockpot with chuck roast. Initially, we did not have all ingredients on hand so we substituted as follows, and the dish turned out wonderfully so we subsequently use ” — a cook, 5★

“I have cooked this recipe to death. I love pot roast and this recipie is so simple. The only thing, i think, would make it better is adding the onion, minced garlic, and celery in way later on as when it cooks down the onion garlic celery combo becomes mushy” — a cook, 4★