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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.

Recipe adapted from here
Slow Cooker "Melt in Your Mouth" Pot Roast
  • 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
  • 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
  1. Blend together seasoning mix in a little bowl. Set aside.
  2. Coat both sides of beef. Sprinkle onto each side on a third of the mixture.
  3. Sear each side of the meat in a skillet over medium-high heat. Transfer roast to slow cooker.
  4. Put the vegetables in a bowl that is large. Drizzle on a little olive oil. Sprinkle on the remaining seasoning mixture. Add the vegetables. For about five minutes - stirring occasionally.
  5. Transfer the vegetables. Pour in the beef broth. Cover with lid.
  6. Cook on high for 6 hours or on low for 9 hours.
  7. Using a turkey baster, retrieve the majority of the cooking juices in the cooker. Juices into a sauce pan and bring to a simmer over moderate heat. Whisk together the cornstarch with a little water. Blend in the juices while whisking. Bring back to a simmer. Taste and adjust seasoning.
  8. Transfer the roast and vegetables. Ladle the gravy over. Serve immediately.

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