Pot Roast
Prep time:
Cook time:
Total time:
Serves: 6
- 3 lb chuck roast, cut into 4-5 thick sections
- 4-5 potatoes, peeled and chopped
- 4-5 carrots, peeled and chopped
- 1 large white onion, sliced into thick sections
- 2 cans beef broth
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. parsley
- 1 tsp. salt
- 1 tsp. fresh ground pepper
- 2 tbs. olive oil
- Flour
- Water
- Mix together garlic powder, paprika, oregano, thyme, rosemary, parsley, salt, and pepper in a small bowl.
- Brush all sides of roast with olive oil.
- Season roast with about ½-3/4 of your seasoning.
- Heat 1 tbs. olive oil in a large skillet over medium-high heat.
- Sear roast on each side about 1 minute/each.
- Add roast to crock-pot.
- Add vegetables to a large bowl.
- Add 1 tbs. olive oil and toss to coat.
- Add remaining seasoning and toss to coat.
- Place vegetables in same skillet and sear for about 5 minutes.
- Place vegetables in crock-pot on top of roast.
- Pour in cans of beef broth.
- Place top on crock-pot and cook on high for 6 hours or low for 9 hours.
- Once cooked, reserve about two cups of sauce from crock-pot and bring to boil in a small saucepan.
- Mix together flour and cold water in a small bowl until it reaches thick consistency.
- Turn down heat on sauce slightly and add flour/water mixture stirring until it reaches gravy consistency.
- Drizzle gravy over roast and vegetables and serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/pot-roast/
3.5.3208