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Taco Pizza Recipe

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3.9 from 2 reviews

This comforting Slow-Cooker Pot Roast is the perfect Sunday supper meal that brings the family together. Tender chuck roast is slow-cooked with hearty vegetables in a flavorful broth, then served with a rich, tangy gravy made from the cooking juices. This hands-off recipe takes just 15 minutes of prep and yields a juicy, satisfying dinner in about 9 hours.

Ingredients

Meat and Seasoning

  • 1 (2 1/2 – to 3-lb.) boneless chuck roast
  • 3 tsp. kosher salt, divided
  • 1 1/2 tsp. black pepper, divided

Vegetables

  • 2 lbs. large red potatoes, quartered
  • 4 medium carrots, peeled and cut diagonally into 2-in. pieces (about 1 lb.)
  • 3 celery stalks, cut diagonally into 2-in. pieces (about 4 oz.)
  • 1 large yellow onion, cut into 3/4-in.-thick wedges
  • 1 Tbsp. minced garlic (about 2 large garlic cloves)

Broth and Thickening

  • 2 cups beef broth
  • 5 Tbsp. instant-blending flour (such as Wondra)
  • 1 Tbsp. tomato paste
  • 6 thyme sprigs

Gravy Enhancers

  • 1/4 cup Worcestershire sauce
  • 3 Tbsp. ketchup
  • 2 tsp. hot sauce

Optional Garnish

  • Fresh herb sprigs (optional)

Instructions

  1. Season roast: Sprinkle the chuck roast evenly with 2 teaspoons of kosher salt and 1 teaspoon of black pepper to enhance the meat’s natural flavor before cooking.
  2. Add vegetables to crock: Combine the quartered potatoes, diagonally cut carrots, celery, onion wedges, and minced garlic in the slow cooker, creating a bed for the roast and absorbing juices during cooking.
  3. Make broth mixture: In a medium bowl, whisk together the beef broth, instant-blending flour, and tomato paste until smooth to create a flavorful cooking liquid; stir this mixture into the slow cooker, then add the thyme sprigs for aromatic depth.
  4. Add roast: Place the seasoned roast directly on top of the prepared vegetables and broth mixture, ensuring it is nestled well for even cooking.
  5. Cook roast and vegetables: Cover the slow cooker and cook on LOW heat for about 8 hours until the roast and vegetables are tender and the flavors meld beautifully.
  6. Slice roast: Carefully transfer the roast to a cutting board and let it rest, covered loosely with aluminum foil, for 20 minutes to retain juices before slicing against the grain into serving portions.
  7. Remove vegetables from remaining broth: Use a slotted spoon to remove the thyme sprigs and transfer the cooked vegetables to a serving platter; sprinkle them with the remaining 1/2 teaspoon of salt and cover with foil to keep warm.
  8. Add ingredients to gravy mixture: In a small bowl, whisk together Worcestershire sauce, ketchup, hot sauce, and the remaining 1/2 teaspoon each of salt and pepper; stir this into the slow cooker with the cooking liquid to start forming the gravy.
  9. Cook gravy until thick: Increase the slow cooker heat to HIGH and cook partially covered for 35 to 40 minutes, stirring occasionally until the sauce thickens to a rich, luscious consistency.
  10. Serve: Plate the sliced roast and vegetables, spoon the thickened gravy over, and garnish with fresh herb sprigs if desired for an inviting presentation.

Notes

  • You do not need to brown the roast before slow-cooking; placing it directly in the slow cooker works well for tender results.
  • Cooking the roast on LOW heat produces the most tender and flavorful meat by allowing slow, even cooking.
  • Adding broth or stock helps keep the roast and vegetables moist during slow cooking.
  • The flour added to the broth mixture helps naturally thicken the cooking liquid into a delicious gravy without extra steps.
  • Allow the roast to rest before slicing to help retain its juices and enhance tenderness.

Find it online: https://cookedbysarah.com/taco-pizza-recipe/