A good old comfort meal that will fill you up and is much easier than you may think to get on the table.
Slow Cooker Pot Roast
Ingredients
Seasoning Mix
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Parsley
- 1 Tbsp Salt
- 1 Tbsp Thyme
- ½ Tbsp Rosemary
Roast
- 2-3 lb Chuck Roast
- 2-3 Tbsp Olive Oil divided
- 1 lb Carrots
- 1-2 lb Potatoes
- 1 Yellow Onion
- 2 Stalks Celery
- 1 Cup Beef Broth
- 1 Tbsp Corn Starch
Instructions
- Mix all ingredients for seasoning mix together in a small bowl and set aside.
- Coat both sides of roast with 1-2 Tbsp olive oil, then rub ⅓ of the seasoning on each side of the roast.
- Heat a large skillet over medium high heat and sear both sides of your roast. Once roast has a good sear on it, transfer to your slow cooker.
- Peel and cut vegetables into desired sizes (bite size is our preference). Place prepared vegetables into a bowl and toss with remaining olive oil. Sprinkle remaining seasoning mix on veggies and toss to coat. Pour seasoned vegetables into slow cooker on top of roast.
- Pour beef broth over roast and vegetables, place lid on slow cooker and cook on low for 8 hours or until roast is pull apart tender.
- Once roast is cooked, use a turkey baster to remove most of the liquid from your slow cooker. Transfer to small saucepan and bring to a simmer. Mix corn starch with a small amount of water (1-2 tsp). Whisk corn starch slurry into simmering pan juices to make a gravy. Bring back to a simmer and continue simmering until your gravy thickens.
- Serve roast and veggies hot with gravy ladled over the top.