Savory & Simple Pot Roast
paring knife, Griddle or large skillet
- ⅝ lbs Chuck Roast
- ½ dashes All purpose seasoning
- ½ dashes garlic powder
- ½ dashes onion powder
- ½ dashes Nature’s Blend
- ½ dashes Lawry’s seasoning salt
- ½ dashes Black pepper
- extra-virgin olive oil (for coating)
- ½ dashes Steak seasoning
Remove the roast from packaging and rinse with cold water. Pat dry with a paper towel to remove any excess water. Drizzle both sides with EVOO and sprinkle your seasoning blend liberally over your roast. Set roast aside to do a quick marinade until it’s time to sear it.
- 1 Russet potatoes
- paring knife
Rinse off all your veggies under cold water. Peel your potatoes and chop them into large chunks.
- ¼ green bell pepper
Chop bell peppers into large pieces making sure no ribs or seeds are intact and then set aside.
- ¼ Yellow onion
Cut your onion into large chunks. They will cook for several hours therefore it’s best to keep them in a larger state so that they don’t cook away completely.
- Griddle or large skillet
Heat up your griddle pan or skillet on a medium heat. Coat your pan with EVOO until rippling hot. At that time carefully place your roast down and sear it on each side for 5-6 minutes. The browning will give the roast a nice crust that helps to seal in all the seasonings you previously added.
- ½ cups Beef broth
- ½ tsp Minced Garlic
Take all of your veggies and place them in an even layer at the bottom of your crockpot. That will include potatoes, bell peppers, yellow onion, and minced garlic. Place your roast over the top of your veggie layer and pour 2 cups of beef broth over the entire roast. Place the lid on your slow cooker. Cook on high for 7-8 hours or on low for 5-6 hours.
- ½ tbsp Cold water
- ½ tbsp Cornstarch
Take the cold water and corn starch and mix it together throughly. Pour the mixture inside your pot for the last hour of cooking. This step will thicken your broth into a gravy consistency. Once the cooking time has ended and your roast is done serve it in a dish and enjoy. Please be advised that your meat will be really tender so it will fall apart when transferring it into a serving dish.