Slow Cooker Black Forest Pot Roast Recipe

This Slow Cooker Black Forest Pot Roast is a delicious and hearty dish that combines the flavors of tender pot roast, savory mushrooms, and sweet cherries. The pot roast is slow-cooked to perfection, resulting in a melt-in-your-mouth texture. The addition of black forest ham adds a smoky and salty flavor that pairs perfectly with the rich and tangy sauce. Serve this pot roast with mashed potatoes or roasted vegetables for a comforting and satisfying meal.

4.9
13 Rating -
Rate
Non Vegdiet
8hr 20minstotal
20minsPrep
8hr Cook
8hr 20m.total
20m.Prep
8hr Cook
Slow Cooker Black Forest Pot Roast
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ingredients serve

Ingredients for Slow Cooker Black Forest Pot Roast Recipe

  • 0.58 pound Beef Chuck Roast
  • As required Salt And Pepper, To Taste
  • 0.33 tablespoon Vegetable Oil
  • 0.17 Onion, Sliced
  • 1.33 ounce Mushrooms, Sliced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.67 Slices Black Forest Ham, Chopped
  • 0.17 cup Beef Broth
  • 0.08 cup Red Wine
  • 0.33 tablespoon Worcestershire Sauce
  • 1/25 cup Cherry Preserves
  • as needed Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
2555
calories per serving
172 g Fat244 g Protein10 g Carbs3 g FiberOther

Current Totals

  • Fat
    172g
  • Protein
    244g
  • Carbs
    10g
  • Fiber
    3g

MacroNutrients

  • Carbs
    10g
  • Protein
    244g
  • Fiber
    3g

Fats

  • Fat
    172g

Vitamins & Minerals

  • Calcium
    93mg
  • Iron
    28mg
  • Vitamin A
    292mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    2mg
  • Vitamin B3
    62mg
  • Vitamin B6
    6mg
  • Vitamin B9
    120mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    5mg
  • Copper
    2mcg
  • Magnesium
    294mg
  • Manganese
    < 1mg
  • Phosphorus
    2424mg
  • Selenium
    138mcg
  • Zinc
    55mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp