Slow Cooker Bavarian Pot Roast
Servings: 6 servings
- 3-4 lbs chuck roast
- 1 ½ tsp salt
- ¼ tsp pepper
- 4 medium apples cored and quartered
- 1 small onion sliced
- 1 stalk celery cut in half
- 1 bay leaf
- ½ cup apple juice
- ¼ cup water or broth
- 5 whole cloves
- ½ tsp garlic powder
- ½ tsp ground or minced fresh ginger
- 3 T cornstarch
- 3 T water
- Pat roast dry with a paper towel and coat it well with oil. Season generously with salt and pepper.
- Place apples, onions, celery and bay leaf in the bottom of the crockpot.
- Heat a large cast iron or stainless steel skillet over medium high heat until very hot. When hot, pour enough oil to coat the bottom of the skillet and immediately add the roast.. Sear the roast without moving it until a dark golden crust forms, about 4-5 minutes per side. Turn it over and sear the other side for 4-5 minutes. Browning the roast this way helps intensify the flavor of the meat.
- Remove roast and place it in the slow cooker on top of the onions and apples etc.
- Deglaze the skillet with the apple juice and water, being sure to scrape up all the delicious brown bits off the bottom of the pan. Pour the deglazing liquid into the crockpot around the roast.
- Insert cloves all over the roast and sprinkle with the garlic powder and ginger.
- Cover and cook on Low for 6-8 hours, depending on your slow cooker.
- Remove the roast and apples to a serving platter and tent it loosely with foil. Let it rest for 10 minutes before cutting it.
- Meantime, make the gravy. Remove the celery and bay leaf. Turn the slow cooker to High.
- In a small bowl, combine the cornstarch and water to make a slurry and stir it into the crockpot. Cover and cook until gravy is thickened.