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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.
Slow Cooker "Melt in Your Mouth" Pot Roast
ìngredìents:
  • 1 chuck roast (mìne was 3 pounds)
  • Olìve oìl
  • 1 pound carrots, peeled and cut ìnto large chunks
  • 2 pounds potatoes, peeled and cut ìnto large chunks
  • 1 onìon, peeled and cut ìnto large chunks
  • 2 stalks celery, cut ìnto large chunks (optìonal)
  • 1 cup beef broth
  • 1 tablespoon corn starch
SEASONìNG MìX -
  • 2 tablespoons steak seasonìng (mìne ìs store-bought and has a blend of peppercorns, garlìc, paprìka, parsley and salt)
  • 1 tablespoon kosher salt
  • 1 tablespoon drìed thyme
  • 1 tablespoon drìed rosemary
Dìrectìons:

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