Slow Cooker Pot Roast
Pot Roast has been filling American families since way before both two salaries were needed to put it on the table. It was never very difficult to cook but the most frequent complaint about the dish … “too dry”. Well, this recipe attacks that problem two ways. First, we sear in the flavors of our big beautiful cheap-ass chuck roast and secondly we cook it long and slow in a sealed environment. Now the juices may still wish to leave but I mean what is the point!?? Put this one on Low for 8 or so hours or high for about 6 and you will delighted when you come home.
3-5 lbs Chuck Roast
1 cup or so rough chopped yellow onion
1 Pablano Pepper rough chopped
2 lbs Potatoes, peeled and chunked to equal sizes
1 lbs carrots, peeled, chunked or rough chopped
1 Green Pepper, rough chopped
2 Tbs Olive Oil
3 tsp of Better than Bouillon (Beef preferably)
2-3 cups water (mix up Bouillon and almost cover meat).
3 cloves minced Garlic
1 tsp Thyme
1 Tbs Worcestershire sauce
Gravy makings ( Liquid from the Crock Pot + 2 Tbs of Corn Starch)
Kosher salt and Pepper to taste
- Add oil to large frying pan on medium. Heat till simmers and then add seasoned Chuck Roast until will seared, repeat for all surfaces and set aside.
- In your favorite Crock Pot on low or high (see above), add garlic, Bouillon, thyme, Worcestershire sauce and water. Stir to mix seasoning into water, add veggies in layers carrots, onion, potatoes and peppers.
- Add Chuck Roast, cover and come back in 6-8 hours, depending on high or low setting.
- Remove Roast and Veggies from crock pot and res.
- In a small sauce pan, add liquid from crock pot and heat to a medium high heat. Whisk in cornstarch. Salt and Pepper to taste.