Go Back
Slow Cooker Pot Roast with Carrots and Yorkshire Pudding
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Muffin Tin
  • Oven

Ingredients
  

  • 2 lb beef chuck roast
  • 4 carrots, peeled and cut into chunks
  • 1 onion, sliced
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 garlic cloves, minced
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 2 tbsp vegetable oil

Instructions
 

  • Season the chuck roast with salt, pepper, and thyme on all sides. Place the sliced onion and carrot chunks in the bottom of the slow cooker. Set the roast on top of the vegetables. Pour the beef broth, Worcestershire sauce, and minced garlic over everything. Cover and cook on low for 8 hours until the beef is fork-tender.
  • About 30 minutes before the roast is done, prepare the Yorkshire pudding batter. Whisk the flour, eggs, milk, and a pinch of salt in a bowl until smooth. Let the batter rest at room temperature. When the roast finishes, remove it and the carrots from the slow cooker. Heat the oven to 425°F. Spoon the vegetable oil into a 12-cup muffin tin and place it in the oven for 5 minutes to heat. Carefully pour the batter into the hot tin. Bake for 20 minutes until the puddings are risen and golden. Slice the roast and serve with the carrots and fresh Yorkshire puddings.

Notes

Use the hot beef drippings from the slow cooker to brush the inside of the muffin tin before adding the batter. This helps the puddings rise evenly and adds flavor. If the roast releases a lot of liquid, spoon some off before serving so the carrots stay coated in a light gravy. Leftovers keep well in the fridge for two days and reheat gently on the stovetop with a splash of broth.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Muffin Tin, Oven