Savory, easy to make, and the best pot roast you’ll ever make! Enjoy a melt-in-your-mouth dinner with your loved ones with this slow cooker pot roast complete with veggies!
Ingredients
Olive oil
1 chuck roast (mine was 3 lbs)
2 lbs potatoes, peeled and cut into large chunks
1 lb. carrots, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
1 tbsp cornstarch
1 c. beef broth
2 stalks of celery, cut into large chunks (optional)
SEASONING MIX :
1 tbsp dried rosemary
2 tbsp steak seasoning (I use store-bought and has a blend of peppercorns, garlic, paprika, parsley, and salt)
1 tbsp dried thyme
1 tbsp kosher salt
HOW TO MAKE SLOW COOKER “MELT IN YOUR MOUTH” POT ROAST
Step 1: In a bowl, mix the seasoning mix with the other seasonings. Set aside.
Step 2: Drizzle both sides of the meat with olive oil and sprinkle with ⅓ of the seasoning.
Step 3: Heat a skillet over medium-high. Once hot, add the meat to the skillet and sear until both sides are lightly cooked. Then, transfer the roast to the slow cooker.
Step 4: In a large bowl, place the veggies and drizzle with olive oil. Toss to coat well, then sprinkle with the remaining seasonings. Add the veggies to the now-empty skillet and saute for about 5 minutes. Once done, transfer the veggies into the slow cooker. Then, pour in the beef broth.
Step 5: Set to cook on low heat for 9 hours or 6 hours on high.
Step 6: Into a saucepan, place the juices left in the slow cooker and let it simmer over medium heat.
Step 7: Whisk the cornstarch with water until well blended, then pour this into the pan. Stir well and simmer until the mixture has thickened. As needed, adjust the seasonings.
Step 8: On a plate, transfer the roast and veggies. Pour the gravy on top. Serve and enjoy!
Tips:
Cook the roast depending on your preference. If cooking on low, you are guaranteed more tender meat. If short of time, cook on high, but note that you are sacrificing the tenderness of the meat.