Pot Roast
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Instructions
  1. Mix together garlic powder, paprika, oregano, thyme, rosemary, parsley, salt, and pepper in a small bowl.
  2. Brush all sides of roast with olive oil.
  3. Season roast with about ½-3/4 of your seasoning.
  4. Heat 1 tbs. olive oil in a large skillet over medium-high heat.
  5. Sear roast on each side about 1 minute/each.
  6. Add roast to crock-pot.
  7. Add vegetables to a large bowl.
  8. Add 1 tbs. olive oil and toss to coat.
  9. Add remaining seasoning and toss to coat.
  10. Place vegetables in same skillet and sear for about 5 minutes.
  11. Place vegetables in crock-pot on top of roast.
  12. Pour in cans of beef broth.
  13. Place top on crock-pot and cook on high for 6 hours or low for 9 hours.
  14. Once cooked, reserve about two cups of sauce from crock-pot and bring to boil in a small saucepan.
  15. Mix together flour and cold water in a small bowl until it reaches thick consistency.
  16. Turn down heat on sauce slightly and add flour/water mixture stirring until it reaches gravy consistency.
  17. Drizzle gravy over roast and vegetables and serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/pot-roast/