The best-slow-cooked pot roast
It’s not a winter that I let slip by without making my tender, juicy, and full of flavor roast. The best-slow-cooked pot roast ever!! It’s most definitely one of my favorite comfort foods.
Equipment
- Crockpot
Ingredients
- 2-3 lb chuck roast
- 32 oz beef broth
- 4 russet potatoes large
- 1/2 cup onions
- 1 cup carrots fresh or bagged
- 1/4 cup flour
- 1 garlic glove chopped
- 2 tsp soy sauce
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp seasoning salt
- 1 rosemary sprig
- 1 tbsp olive oil for searing roast
Instructions
- Clean your pot roast thoroughly and then cut into bite-size pieces. You can decide if you want to cut the roast up or leave it as it is. I would recommend cutting the roast into pieces.
- Season the pot roast with half the seasonings you have.
- Place your sliced roast pieces into the flour, cover every inch of the roast pieces.
- Place some olive oil in a pan on medium-high. Once it becomes hot, place the pieces of pot roast in the pan and let cook on each side until it becomes golden and looks crusted.
- Turn the crockpot on high and place all that meat into the crockpot.
- Add in your beef broth, chopped onions, chopped potatoes, carrots, rosemary, and garlic clove.
- Let cook on high for 6 hours. At around 5 hours taste the sauce to make sure it’s to your liking. If not add more seasoning to taste.
- Enjoy