Slow Cooker Black Forest Pot Roast Recipe

Cooking Directions

• STEP 1.Season the pot roast with salt and pepper.
• STEP 2.Heat oil in a large skillet over medium-high heat and brown the pot roast on all sides.
• STEP 3.Transfer the pot roast to a slow cooker and add the onions, mushrooms, garlic, and black forest ham.
• STEP 4.In a separate bowl, mix together the beef broth, red wine, Worcestershire sauce, and cherry preserves.
• STEP 5.Pour the mixture over the pot roast and vegetables in the slow cooker.
• STEP 6.Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pot roast is tender.
• STEP 7.Remove the pot roast from the slow cooker and let it rest for a few minutes before slicing.
• STEP 8.Serve the pot roast with the sauce and garnish with fresh parsley, if desired.

Cooking Tips

• For a deeper flavor, marinate the pot roast in the sauce overnight before cooking.
• If you prefer a thicker sauce, you can mix cornstarch with water and add it to the slow cooker during the last hour of cooking.
• Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pot roast and sauce in a covered baking dish and heat in a preheated oven at 350°F for about 20-30 minutes, or until heated through.

Storage and Serving

• Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pot roast and sauce in a covered baking dish and heat in a preheated oven at 350°F for about 20-30 minutes, or until heated through.
• Serve the pot roast with mashed potatoes or roasted vegetables for a complete meal.