My Top Picks Fall Favorites Slow Cooker

Pot Roast: Melt in Your Mouth (Slow Cooker)

Source: Found on Pinterest

Comfort food! So easy & delicious.

Ingredients

  • 1 chuck roast (3 lbs.)
  • 1 lb. baby carrots (whole carrots peeled; cut into large chunks)
  • 2 lbs. potatoes, peeled & cut into large chunks (I like yukon golds)
  • 1 large onion, peeled and cut into large chunks
  • 2 stalks celery, cut into large chunks
  • 1 c. beef stock or broth (Kitchen Basics)
  • 1 Tbls. corn starch

Seasoning Mix

  • 2 Tbls. steak seasoning (blend of peppercorns, garlic, paprika & salt)
  • 1 Tbls. kosher salt
  • 1 Tbls. dried thyme
  • 1 Tbls. dried rosemary

Instructions

Combine seasoning mix in a small bowl, set aside.

Coat both sides of meat with olive oil. Sprinkle one-third of seasoning mix onto each side.

Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.

Place the vegetables in a large bowl. Drizzle with a little olive oil to coat. Sprinkle with remaining seasoning mix.

Add the vegetables to the same skillet that was used to sear the meat. Sauté for about 5 minutes, stirring occasionally.

Transfer the vegetables on top of the roast in the slow cooker. Pour in the beef broth. Cover with lid and cook on low for 9 hours (or high for 6 hours).

Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on stove top. Whisk together the cornstarch with a little cold water. Blend into the pan juices while whisking. Bring back to a simmer until thickened.

Transfer the roast and vegetables to a large platter. Ladle the gravy over and serve immediately.

NOTE: Serves 6