Pot Roast
Welcome to the heart of family gatherings and cozy dinners, where the aroma of a slow-cooked Pot Roast fills the air. Today, we bring you a recipe that not only promises a melt-in-your-mouth experience but also simplifies the art of creating a masterpiece in your kitchen. Our Slow Cooker Pot Roast is a celebration of warmth, tenderness, and the joy of sharing good food with loved ones.
Cost: $
Ingredients
- 4 lb Chuck Roast
- 2 tbsp Flour
- 4 tbsp Olive Oil
Meat Seasoning
- 2 tbsp Brown Sugar
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- 1 tsp Paprika
- 1/2 tsp Black Pepper
Gravy
- 1 cup Chicken Broth
- 2 cup Beef Broth
- 1 tsp Garlic Powder
- 1 tsp Low Sodium Soy Sauce
Veggies
- 2 lb Potatoes
- 2 lb Carrots
For the end
- 3 tbsp Corn Starch
- 3 tbsp Cold Water
- 2 drop Kitchen Bouquet browning
Instructions
- Pat the roast completely dry. Combine seasoning ingredients and massage onto all sides of the roast, then coat with flour.
- Heat olive oil in a large pan over medium-high heat. Add the roast and sear on each side for 2-3 minutes until a brown crust forms. Remove from heat and set aside.
- Whisk together the gravy ingredients. Pour some gravy into the pan used to sear the roast, scraping the bottom for flavor. Transfer the mixture to a slow cooker, add the roast and any juices.
- Cut potatoes and peel/slice carrots. Arrange around the roast in the slow cooker.
- Cover and cook on high for 5-6 hours or low for 8-10 hours. Resist opening the lid.
- Carefully remove vegetables and roast, placing them on a serving platter.
- Transfer cooking juices to a saucepan or stovetop-safe crock. Bring to a boil. Whisk corn starch with cold water, gradually add to the gravy, whisking continuously. Simmer on low until thickened. Add Kitchen Bouquet for a darker color, swirl in cold butter before serving.
- Season vegetables with salt and pepper if desired. Serve the roast and vegetables with the prepared gravy. Enjoy!