Slow Cooker "Melt in Your Mouth" Pot Roast

There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end.  And, it's even better when that dinner is pot roast with all the trimmings.  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.


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 tablespoon 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
Instructions:
  1. Combine together seasoning mix in a small bowl.  Set aside.
  2. Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.
Please visit Slow Cooker "Melt in Your Mouth" Pot Roast for full instructions.

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