Savory & Simple Pot Roast

Based on 1 ratings

Sierra Long

Community Member

Difficulty

Easy 👌
375
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
2½ lbs Chuck Roast
2 cups Beef broth
2 dashes All purpose seasoning
2 dashes garlic powder
2 dashes onion powder
2 dashes Nature’s Blend
2 dashes Lawry’s seasoning salt
2 dashes Black pepper
Yellow onion
green bell pepper
Russet potatoes
2 tbsp Cold water
2 tbsp Cornstarch
2 tsp Minced Garlic
extra-virgin olive oil (for coating)
2 dashes Steak seasoning

Utensils

  • paring knife
  • Griddle or large skillet
  • Step 1/7

    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.
    • 2½ lbs Chuck Roast
    • 2 dashes All purpose seasoning
    • 2 dashes garlic powder
    • 2 dashes onion powder
    • 2 dashes Nature’s Blend
    • 2 dashes Lawry’s seasoning salt
    • 2 dashes Black pepper
    • extra-virgin olive oil (for coating)
    • 2 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.

  • Step 2/7

    Rinse off all your veggies under cold water. Peel your potatoes and chop them into large chunks.
    • Russet potatoes
    • paring knife

    Rinse off all your veggies under cold water. Peel your potatoes and chop them into large chunks.

  • Step 3/7

    Chop bell peppers into large pieces making sure no ribs or seeds are intact and then set aside.
    • green bell pepper

    Chop bell peppers into large pieces making sure no ribs or seeds are intact and then set aside.

  • Step 4/7

    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.
    • 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.

  • Step 5/7

    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.
    • 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.

  • Step 6/7

    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.
    • 2 cups Beef broth
    • 2 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.

  • Step 7/7

    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.
    • 2 tbsp Cold water
    • 2 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.

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