Crockpot Pot Roast

I’ve been extremely busy this past week and the last thing that I feel like doing is being in the kitchen. I wanted something hearty without the legwork. What’s better than setting it and forgetting it- in your crockpot?

Cooking Process

In my house the first thing I do with any raw meat is clean it. I let the pot roast soak in water with white vinegar for about 5-10 min. Next make sure you dry you roast before seasoning it, you want to make sure that the seasoning sticks to the meat. Now go ahead and season the roast making sure not to forget the sides. Add your Worcestershire sauce all over making sure to work it into the roast. Add the flour all over the roast front, back and sides. In a skillet heat up your oil and butter; sear the roast on all side until it’s brown. Add the roast in the crockpot along with those juices from the skillet. Add in your fresh Rosemary,Thyme, bell pepper, onion, garlic, and beef broth. Cook on low for 8-10 hours or high for 4-6 hours. (Halfway through add in your potatoes and carrots) Serve with rice and cornbread.

Ingredients

3-4 lb chuck roast

3 tablespoons of Worcestershire sauce 1/3 cup of all purpose flour 1 tablespoon of oil-I prefer olive oil

2 tablespoons of butter

1 tablespoon of onion powder

1 tablespoon of garlic powder

3 tablespoons of seasoning salt or Cajun seasoning

2 cups of beef broth

1 tablespoon of minced garlic 1 sprig of fresh rosemary

2 sprig fresh thyme

1 cup of baby carrots

4 red potatoes cut into quarters

1/2 of an onion chopped

1/2 of a bell pepper sliced

2 tablespoons of cornstarch plus 2 tablespoons of water to thicken the gravy. You may have to do this multiple times if you want your gravy thicker, be sure to taste and adjust seasoning if needed.