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Slow-Cooker Pot Roast with Vegetables and Rich Gravy Recipe

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4.2 from 5 reviews

This Slow-Cooker Brisket Chili is a hearty and flavorful dish featuring tender beef brisket slowly cooked with spices, black beans, fire-roasted tomatoes, and fresh vegetables. Perfect for a comforting meal enjoyed throughout the South, it offers rich smoky and savory notes developed during the slow cooking process.

Ingredients

Spice Mix

  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. ancho chile powder
  • 1 Tbsp. ground cumin
  • 1 Tbsp. kosher salt
  • 1 tsp. dried oregano

Main Ingredients

  • 2 lbs. beef brisket, trimmed and cut into 1-inch cubes
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 1 (15-oz.) can fire-roasted diced tomatoes, drained
  • 1 red bell pepper, chopped
  • 1 medium red onion, chopped
  • 3 garlic cloves, minced
  • 3/4 cup beef broth
  • 4 Tbsp. olive oil

Instructions

  1. Season brisket: In a small bowl, mix together the all-purpose flour, ancho chile powder, ground cumin, kosher salt, and dried oregano until well combined. Sprinkle this spice mixture evenly over all sides of the beef brisket cubes, coating them thoroughly. Set the seasoned brisket aside while preparing the other ingredients.
  2. Add ingredients to slow cooker: In a 6- to 7-quart slow cooker, combine the drained black beans, drained fire-roasted diced tomatoes, chopped red bell pepper, chopped red onion, minced garlic, and beef broth. Stir gently to mix the ingredients evenly and distribute flavors.
  3. Brown the brisket: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add half of the seasoned brisket cubes to the skillet, cooking and stirring often, until the meat is browned on all sides, which should take about 5 to 7 minutes. Transfer the browned brisket cubes to the slow cooker. Repeat this process with the remaining 2 tablespoons of olive oil and the rest of the brisket cubes to ensure all pieces are nicely browned for enhanced flavor.
  4. Cook chili: Cover the slow cooker and set it to cook on the LOW setting for 8 hours, allowing the flavors to meld and the brisket to become tender. After 8 hours, uncover the slow cooker and continue to cook the chili for an additional 1 hour to let it slightly thicken, creating a rich and hearty consistency perfect for serving.

Notes

  • For a spicier chili, consider adding cayenne pepper or chopped jalapeños when seasoning the brisket.
  • To save time, you can brown the brisket cubes in batches to avoid overcrowding the skillet, ensuring even browning.
  • This chili reheats well and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Serve with optional toppings such as shredded cheese, sour cream, or chopped fresh cilantro for added flavor.
  • If you prefer a thicker chili, you can mash some of the beans before serving or cook uncovered longer to reduce the liquid further.

Find it online: https://cookedbysarah.com/slow-cooker-pot-roast-with-vegetables-and-rich-gravy-recipe/