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5 from 1 vote

Pot Roast

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!