This recipe has proven to
produce thee best pot roast I've ever made. Every component is pure
perfection. The meat is juicy and fall-apart tender. The vegetables
are cooked just right and are full of flavor. The seasonings are simply
spot on and the broth yields a fabulous gravy-like sauce that is divine when
poured over everything prior to serving.
We usually have leftovers
of this, so we often make hash the following day. The leftover roast is,
also, fabulous utilized in a hot roast beef sandwich for lunch.
Yields
4 - 6 servings.
Slow Cooker "Melt in Your Mouth" Pot Roast
Ingredients:
Slow Cooker "Melt in Your Mouth" Pot Roast
Ingredients:
·
1 chuck roast (mine
was 3 pounds)
·
Olive oil
·
1 pound carrots,
peeled and cut into large chunks
·
2 pounds potatoes,
peeled and cut into large chunks
·
1 onion, peeled and
cut into large chunks
·
2 stalks celery, cut
into large chunks (optional)
·
1 cup beef broth
·
1 tablespoons corn
starch
SEASONING MIX :
·
2 tablespoons steak
seasoning (mine is store-bought and has a blend of peppercorns, garlic,
paprika, parsley and salt)
·
1 tablespoon kosher
salt
·
1 tablespoon dried
thyme
·
1 tablespoon dried
rosemary
Directions:
Combine together seasoning mix in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
Cook on low for 9 hours or on high for 6 hours.
Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
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