I am getting more adventurous with making meat dishes. It is only in the past couple of years that I started to eat red meat. I thought I would give pot roast a try but had a hard time finding the recipe that sounded just right. Funny to say considering I have never made it. How would I know? I think the bottom line is I wanted something simpler than what I was coming across. So, pulling from a few recipes, I decided to try my own and it came out pretty amazing!
To obey my green veggie with every meal rule, we had Brussels sprouts. I cooked halved Brussels sprouts in the cast iron skillet I had used to brown the roast that morning. Drizzled more oil and seasoned them with salt and pepper. Cooked over medium heat, tossing often until all were tender.
Enjoy,
Jen
The Best Slow Cooker Pot Roast
Serves: 6
Total time: 6-11 hours
INGREDIENTS:
- 1 onion, chopped
- 3 celery stalks, chopped in large pieces
- 5 red potatoes, chopped in chunks with skin on
- 5 carrots, peeled and chopped in large pieces
- 3 lb chuck roast
- 1 Tbsp avocado or olive oil
- 2 cups of beef broth
- 1 Tbsp or more Worcestershire sauce
- 1 Tbsp or more Italian seasoning
- Salt and pepper
DIRECTIONS:
- In the bottom of a slow cooker, place all the chopped vegetables.
- Generously season the meat with salt and pepper, then brown on both sides in avocado or olive oil in a skillet over medium high heat. Then place on the bed of veggies.
- Pour beef broth over meat and veggies, drizzle with Worcestershire sauce, sprinkle with Italian seasoning, and season with salt and pepper.
- Cook on LOW for 10 hours (preferred as it is more tender) or HIGH for 5 hours.
- Remove roast and place on a platter, spoon out vegetables, serve and enjoy with your green veggie.
