Prep Time: 20 mins | Total Time: 2 hrs 40 min | Serves: 4
Fork tender, juicy roast with perfectly thick gravy. A classic slow cooker recipe that is seriously the best Pot Roast in history!
Ingredients
3 pounds chuck roast (choose one with marbling. that’s the white stuff that looks like veins in meat)
3 tablespoons butter (garlic and herb)
1 tablespoon olive oil
1/3 c. all-purpose flour
1 tablespoon onion powder
3 tablespoons Cajun seasoning (or salt and pepper to taste)
3 tablespoons Worcestershire sauce
1 tablespoon garlic powder
2 c. beef broth
1 tablespoon tomato paste
2 sprig fresh thyme
1 sprig fresh rosemary
1 c. chopped carrots
1/2 c. chopped celery
2 cloves garlic
1 onion coarsely chopped
1/2 bell pepper sliced
3-4 potatoes (chopped)
How to make Pot Roast
Step 1: Prepare the oven. Preheat it to 300 degrees F.
Step 2: Into the roast, massage the Worcestershire sauce and dry spices.
Step 3: Into the flour, dredge the sides of the roast, then shake the excess off.
Step 4: Heat oil and butter in a Dutch oven or large skillet.
Step 5: Once hot, sear the roasts on each side until brown. When done, transfer to a plate.
Step 6: Into the same pan, saute the onion and bell pepper until brown. Stir in the tomato paste, then pour in the broth. Deglaze the pan, removing any bits in the bottom.
Step 7: If cooking in a Dutch oven, add the roast back and place it on top of the veggies. And if using a roasting pan, lay the roast on top of the veggies and broth.
Step 8: Then, add in the thyme, garlic, and rosemary.
Step 9: Cover the pan with the lid, place it in the oven, and bake for about an hour and twenty minutes. Halfway through baking, flip the roast.
Step 10: Remove the roast carefully and add in the rest veggies on top.
Step 11: Bake for an hour more until the veggies and roast are easily pierced with a fork.
Ingredients
- 3 pounds chuck roast (choose one with marbling. that's the white stuff that looks like veins in meat)
- 3 tablespoons butter (garlic and herb)
- 1 tablespoon olive oil
- 1/3 c. all-purpose flour
- 1 tablespoon onion powder
- 3 tablespoons Cajun seasoning (or salt and pepper to taste)
- 3 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 2 c. beef broth
- 1 tablespoon tomato paste
- 2 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 c. chopped carrots
- 1/2 c. chopped celery
- 2 cloves garlic
- 1 onion coarsely chopped
- 1/2 bell pepper sliced
- 3-4 potatoes (chopped)
Instructions
Step 1: Prepare the oven. Preheat it to 300 degrees F.
Step 2: Into the roast, massage the Worcestershire sauce and dry spices.
Step 3: Into the flour, dredge the sides of the roast, then shake the excess off.
Step 4: Heat oil and butter in a Dutch oven or large skillet.
Step 5: Once hot, sear the roasts on each side until brown. When done, transfer to a plate.
Step 6: Into the same pan, saute the onion and bell pepper until brown. Stir in the tomato paste, then pour in the broth. Deglaze the pan, removing any bits in the bottom.
Step 7: If cooking in a Dutch oven, add the roast back and place it on top of the veggies. And if using a roasting pan, lay the roast on top of the veggies and broth.
Step 8: Then, add in the thyme, garlic, and rosemary.
Step 9: Cover the pan with the lid, place it in the oven, and bake for about an hour and twenty minutes. Halfway through baking, flip the roast.
Step 10: Remove the roast carefully and add in the rest veggies on top.
Step 11: Bake for an hour more until the veggies and roast are easily pierced with a fork.
