Yield: 4 – 6 servings
This slow cooker Pot Roast is another amazing dish with flavorful, melt-in-your-mouth chuck roast with veggies in a delightful gravy-like sauce. You can also any leftovers in a hot beef sandwich for a grab-and-go lunch.
Ingredients
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olive oil
1 chuck roast (I used 3 lbs)
1 lb. carrots, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
1 c. beef broth
2 lbs. potatoes, peeled and cut into large chunks
1 tbsp corn starch
2 stalks of celery, cut into large chunks (optional)
SEASONING MIX:
1 tbsp dried rosemary
2 tbsp steak seasoning (I used store-bought with a blend of peppercorns, garlic, paprika, parsley, and salt)
1 tbsp dried thyme
1 tbsp kosher salt
How to make Slow Cooker “Melt in Your Mouth” Pot Roast
Step 1: In a small bowl, whisk the seasoning mix ingredients and set aside.
Step 2: Sprinkle both sides of the meat with olive oil and coat well. On each side of the meat, sprinkle a third of the seasoning mix.
Step 3: In a large skillet, sear both sides of the meat over medium-high heat. To a slow cooker, transfer the roasted meat.
Step 4: In a large bowl, place the vegetables. Drizzle a bit of olive oil and coat the vegetables. Then, sprinkle the rest of the seasoning mix. To the same skillet where you used to sear the meat, add the vegetables. Saute for approximately 5 minutes, stirring often.
Step 5: On top of the roast in the slow cooker, transfer the vegetables. Then, add the beef broth. Put the lid on. Set to cook for 9 hours on low or 6 hours on high.
Step 6: Recover most of the cooking juices from the slow cooker using a turkey baster. To a small saucepan, transfer the juices. Bring everything to a simmer on medium heat. In the meantime, stir the cornstarch with a bit of water. Add this into the pan juices while stirring. Let it simmer until thickened. As needed, adjust the seasoning.
Step 7: To a larger platter, transfer the roast and vegetables. Serve the Pot Roast right away. Enjoy!
Ingredients
- olive oil
- 1 chuck roast (I used 3 lbs)
- 1 lb. carrots, peeled and cut into large chunks
- 1 onion, peeled and cut into large chunks
- 1 c. beef broth
- 2 lbs. potatoes, peeled and cut into large chunks
- 1 tbsp corn starch
- 2 stalks of celery, cut into large chunks (optional)
- SEASONING MIX:
- 1 tbsp dried rosemary
- 2 tbsp steak seasoning (I used store-bought with a blend of peppercorns, garlic, paprika, parsley, and salt)
- 1 tbsp dried thyme
- 1 tbsp kosher salt
Instructions
Step 1: In a small bowl, whisk the seasoning mix ingredients and set aside.
Step 2: Sprinkle both sides of the meat with olive oil and coat well. On each side of the meat, sprinkle a third of the seasoning mix.
Step 3: In a large skillet, sear both sides of the meat over medium-high heat. To a slow cooker, transfer the roasted meat.
Step 4: In a large bowl, place the vegetables. Drizzle a bit of olive oil and coat the vegetables. Then, sprinkle the rest of the seasoning mix. To the same skillet where you used to sear the meat, add the vegetables. Saute for approximately 5 minutes, stirring often.
Step 5: On top of the roast in the slow cooker, transfer the vegetables. Then, add the beef broth. Put the lid on. Set to cook for 9 hours on low or 6 hours on high.
Step 6: Recover most of the cooking juices from the slow cooker using a turkey baster. To a small saucepan, transfer the juices. Bring everything to a simmer on medium heat. In the meantime, stir the cornstarch with a bit of water. Add this into the pan juices while stirring. Let it simmer until thickened. As needed, adjust the seasoning.
Step 7: To a larger platter, transfer the roast and vegetables. Serve the Pot Roast right away. Enjoy!
