Slow Cooker Melt in Your Mouth Pot Roast
Description
If you're a person who works, you may not have time to make a pot roast in the oven once you get home, so this recipe can be a lifesaver. Coming home to a roast and veggies already done is a great thing. Save yourself some time in the morning by scrubbing
Ingredients
Seasoning mix:
2 T. steak seasoning
1 T. kosher salt
1 T. dried thyme
1 T. dried rosemary
3 lb. chuck roast
olive oil
1 lb. carrots, scrubbed, peeled and cut into large chunks
2 lb. potatoes, scrubbed, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, scrubbed, ends removed and cut into large chunks
1 c. beef stock/broth
1 T. cornstarch
water
Directions
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Combine together seasoning mix in a small bowl; set aside.
Line a slow cooker with a slow cooker liner for easy clean up.
Coat both sides of roast with olive oil; sprinkle on one third of the seasoning mix onto each side.
Sear both sides of the roast in a large skillet over medium-high heat. Transfer roast to the slow cooker. Do not clean the skillet at this point.
Place the prepared vegetables in a large bowl; drizzle on a little olive oil to coat vegetables; sprinkle on the remaining seasoning mix. Place the vegetables in the same skillet that was used to sear the meat; sauté for about 5 minutes, stirring occasionally.
Place the vegetables on top of the roast; pour in the beef stock/broth; cover. Cook on Low 9 hours or on High 6 hours.
Using a turkey baster, remove most of the cooking juices/liquid from the slow cooker and transfer them to a small saucepan; bring to a simmer over medium heat on the stovetop. Whisk together cornstarch with a little water; blend into pan juices while whisking. Bring back to a simmer, until thickened. Taste; adjust seasonings, to taste.
Transfer roast and vegetables to a large platter; slice; ladle gravy on top. Serve immediately.
4-6 servings.