Pot Roast

Sunday's are one of my favorite days. It's the day I go grocery shopping, meal prep, and reset for the week ahead. Although I love cooking and could spend all day in my kitchen, not everyone would ideally like to spend their Sunday that way. Crock-pot recipes for Sunday dinners are a great way to have a hearty meal without slaving away over a stove for hours! A lot of the time with meal prepping for lunches and dinners during the week, I don't feel like making a big Sunday dinner as well and the crock-pot is a great alternative. It's also nice if you have plans during the day, because you can turn it on in the morning and let it cook while you're out and about. For this reason, I like to make crock-pot dinners during the week as well. I simply turn it on before work, and it's ready by the time I get home.

Pot Roast was always one of my favorite childhood meals. The perfectly cooked beef and melt-in-your-mouth vegetables topped with gravy, what's not to love? This is a classic "meat and potatoes" dish that leaves you full and satisfied with plenty of leftovers! I started out making this dish in the stove, the way my parents always did. However, I switched over to using the crock-pot in the last few years. The crock-pot just makes the meat fall apart which I love.

For this recipe all you will need is a chuck roast, potatoes, carrots, onion, olive oil, flour, two cans of beef broth. and seasoning. I create my own seasoning by mixing together some garlic powder, paprika, thyme, rosemary, parsley, oregano, salt, and fresh ground pepper.

Cut your chuck roast up into large sections and brush all sides with olive oil. Warm some olive oil in a large skillet over medium-high heat. Season your roast generously with about half the seasoning. Add your roast sections to the skillet and sear on each side for about a minute each. Then add your roast to the crock-pot.

Peel and chop your potatoes and carrots into desired size (not too small because they will fall apart easily after they're cooked) and slice your onion into thick strips. Add them to a large bowl with some olive oil and the rest of your seasoning. Toss to coat. Add them to the same skillet and cook for about 5 minutes. Next, add them to the crock-pot right on top of the roast. Pour in your two cans of beef broth. Cover and cook on high for six hours or low for nine hours.

Once your Pot Roast is done, make your gravy. Reserve about two cups of the sauce from the crock-pot and add it to a small saucepan over high heat. This is a combination of the beef broth we added as well as all the delicious juices from the beef as it cooked. In a small bowl, stir together some flour and cold water until it has a thick consistency. Once your sauce is boiling, turn down the heat slightly and pour in your flour/water mixture while stirring. Continue stirring until a gravy consistency has formed. If needed add more flour/water. Once the gravy is done, drizzle it over your roast and vegetables.

I hope everyone have a fabulous Sunday and week!

5.0 from 1 reviews

Pot Roast

 

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Prep time

15 mins

Cook time

6 hours

Total time

6 hours 15 mins

 

Serves: 6

Ingredients

• 3 lb chuck roast, cut into 4-5 thick sections
• 4-5 potatoes, peeled and chopped
• 4-5 carrots, peeled and chopped
• 1 large white onion, sliced into thick sections
• 2 cans beef broth
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tsp. parsley
• 1 tsp. salt
• 1 tsp. fresh ground pepper
• 2 tbs. olive oil
• Flour
• Water

Instructions

1. Mix together garlic powder, paprika, oregano, thyme, rosemary, parsley, salt, and pepper in a small bowl.
2. Brush all sides of roast with olive oil.
3. Season roast with about ½-¾ of your seasoning.
4. Heat 1 tbs. olive oil in a large skillet over medium-high heat.
5. Sear roast on each side about 1 minute/each.
6. Add roast to crock-pot.
7. Add vegetables to a large bowl.
8. Add 1 tbs. olive oil and toss to coat.
9. Add remaining seasoning and toss to coat.
10. Place vegetables in same skillet and sear for about 5 minutes.
11. Place vegetables in crock-pot on top of roast.
12. Pour in cans of beef broth.
13. Place top on crock-pot and cook on high for 6 hours or low for 9 hours.
14. Once cooked, reserve about two cups of sauce from crock-pot and bring to boil in a small saucepan.
15. Mix together flour and cold water in a small bowl until it reaches thick consistency.
16. Turn down heat on sauce slightly and add flour/water mixture stirring until it reaches gravy consistency.
17. Drizzle gravy over roast and vegetables and serve.

3.5.3208