Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.
A good cut of beef chuck for the roast itself; this recipe calls for about 2 2.5-pound chucks, but I usually just make one 2-3 pound piece. Make sure that it is marbled and has lots of fat. The better the cut, the more delicious the roast.
This is the first thing I cooked in my new crockpot. Taking other reviewers’ advice, I browned a 3.66 lb. boneless chuck roast in a little olive oil after rubbing low sodium Montreal Steak Seasoning and 1 chopped fresh garlic clove. I cut the roast in half before setting it in the crockpot as it was so big. I used 2 cans of beef broth instead of water and used small red potatoes, along with 1 sliced onion and I also chopped up some baby carrots, 2 more cloves of garlic and omitted the celery. Halfway through I ended up adding more potatoes and carrots as I didn’t think I had enough veggies. I’m glad I did as the veggies I first included basically turned to mush (but goooood mush). I also added garlic pepper and garlic salt along the way to taste as it cooked. This cooked on low from 915am to about 630pm, but really was ready about an hour before. My husband took a little flour with 3/4 of the juice and some more garlic pepper and made an excellent gravy. The juice was so hot from the crock pot that we didn’t need to put it into a sauce pan. just whisked it up in a bowl. I have to say, this is the best pot roast. The recipe is a good template that you can play around with to taste. The only things I woud change is that I would use whole baby carrots and add in the veggies (all except the onions) about halfway through instead of straight at the beginning. The other reviewers’ comments really helped me in fixing this recipe to my own taste. It worked out wonderfully
Ingredients:
1 packet dry salad dressing – Italian
1 packet dry salad dressing – Ranch
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