Warm and comforting pot roast is a terrific choice for those chilly winter evenings.
The slow cooking method used by the slow cooker results in food that is so tender it almost melts in your mouth. Furthermore, this is easy to prepare. To prepare this dish, you need not stand over the slow cooker and keep an eye on it while it cooks; instead, you may go about your business while it cooks.
Ingredients :
1 roast chuck (mine was 3 pounds)
Extra virgin olive oil
Carrots, 1 lb, peeled and sliced into large pieces
The equivalent of 2 pounds of potatoes, peeled and chopped into huge pieces.
1 peeled and chopped onion
Two celery stalks, diced into large pieces (optional)
One cup of beef broth
2 teaspoons of flour
DRY SEASONING:
Steak seasoning, 2 teaspoons (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
Salt, kosher, 1 tablespoon
1 teaspoon of fresh thyme leaves
1/4 teaspoon of dried oregano
Put the spice mix and the rest of the seasonings in a small bowl and stir them together thoroughly. Leave it alone
Sprinkle a third of the spice over all sides of the meat and rub some olive oil into all sides.
To lightly brown the steak, heat a skillet over medium heat and place the meat in it. Finally, transfer the roast to the slow cooker.
Gather your vegetables and place them in a big bowl; drizzle olive oil over the top to moisten, and then sprinkle on the remaining ingredients.
Sauté the vegetables in the same skillet used for the beef over medium heat for five minutes, turning occasionally.
Put the roast into the slow cooker, then add the vegetables on top, followed by the beef broth and the lid.
It should be cooked for 9 hours on low heat, or 6 hours on high, until the meat is tender.
Gather a turkey baster and empty the slow cooker’s residual juices into a sauce pan. Keep this at a low boil over medium heat.
Cornstarch and water should be whisked together before being added to the pan with the juices and simmered. Give it some time to thicken up, and then taste and season as you see fit.
Remove the roast and vegetables and place them on a serving plate. Then, pour the sauce over the roast and vegetables like a gravy. Quickly dish this out.