Slow Cooker Melt Roast Recipe of your mouth pot is just divinity and so easy to produce! My family wants me to do so as soon as possible again. I like this recipe best because it takes about 9 to 11 hours to cook. It is perfect for a day I’ll go and need a meal that can be in the crockpot.
Ingredients:
(1) chuck roast
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Olive oil
1 lb peeled carrots, cut into large chunks
2 lbs peeled potatoes, cut into large chunks
(1) peeled onion, cut into large chunks
Optional: 2 stalks celery, cut into large chunks
1 cup beef broth
1 tbsp corn starch
For Seasoning Mix:
2 tbsp steak seasoning
1 tbsp kosher salt
1 tbsp dried thyme
1 tbsp dried rosemary
Directions:
Combine the seasoning mix in a bowl. Set aside
Coat the meat on both sides with olive oil. Sprinkle on each side over a third of the seasoning mixture.
In a large skillet, sear both sides of the meat over medium to high heat. Switch to slow cooker roast.
Put the vegetables into a large tub. Drizzle over a little olive oil for vegetable coating. Sprinkle over the remaining mixture.
Add the vegetables to the same pot used to sear the meat. Stir for about five minutes-occasionally stirring.
Move the vegetables into the slow cooker to the top of the roast. Pour into the broth for the beef. Cover it with its lid.
Cook for 9 hours at low, or 6 hours at high.
Recover much of the cooking juices from the slow cooker by using a turkey baster. Move juices into a shallow saucepan and put onto the stovetop to a boil over medium heat. Whisk add a little water to the cornstarch. Blend the juices in the pan when whisking. Return to a simmer until thickened. Taste and change seasoning according to need.
Move the vegetables and the roast to a large platter. Ladle over the sauce. Serve
Ingredients
- (1) chuck roast
- Olive oil
- 1 lb peeled carrots, cut into large chunks
- 2 lbs peeled potatoes, cut into large chunks
- (1) peeled onion, cut into large chunks
- Optional: 2 stalks celery, cut into large chunks
- 1 cup beef broth
- 1 tbsp corn starch
- For Seasoning Mix:
- 2 tbsp steak seasoning
- 1 tbsp kosher salt
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
Instructions
Combine the seasoning mix in a bowl. Set aside
Coat the meat on both sides with olive oil. Sprinkle on each side over a third of the seasoning mixture.
In a large skillet, sear both sides of the meat over medium to high heat. Switch to slow cooker roast.
Put the vegetables into a large tub. Drizzle over a little olive oil for vegetable coating. Sprinkle over the remaining mixture.
Add the vegetables to the same pot used to sear the meat. Stir for about five minutes-occasionally stirring.
Move the vegetables into the slow cooker to the top of the roast. Pour into the broth for the beef. Cover it with its lid.
Cook for 9 hours at low, or 6 hours at high.
Recover much of the cooking juices from the slow cooker by using a turkey baster. Move juices into a shallow saucepan and put onto the stovetop to a boil over medium heat. Whisk add a little water to the cornstarch. Blend the juices in the pan when whisking. Return to a simmer until thickened. Taste and change seasoning according to need.
Move the vegetables and the roast to a large platter. Ladle over the sauce. Serve
