The best part about coming home after a long day, is not having to make dinner. But wait, you love cooking! Yes, we do. But sometimes Seamless calls and you open the door. Another great way to semi-get-out-of-cooking is to make a dish in a crock pot. Growing up, I loved when my mom made a pot roast, especially on a crisp, fall day. This week we made a bangin’ pot roast.
When you make a pot roast to cook all day, you’ll want to season it really well. Before searing your meat, generously rub your favorite seasonings over all the sides of the pot roast. Don’t have a favorite blend? Here’s ours:
Pot Roast Seasoning
This should be enough for about three pounds of meat.
- 1 tsp ground pepper
- 1 tsp salt
- 1 tsp ground garlic
- 1 tsp paprika (do not exceed unless you want more)
- 1 tsp parsley
- 1 tbsp thyme
- About 2 sprigs of plucked Rosemary
Combine everything into a small prep bowl and set aside.
After rubbing your roast with the seasoning, you’ll want to go ahead and sear the meat. While not necessary, this helps to lock in the juices and enhance the flavor overall. So, we highly recommend it! A few weeks ago, we made pot roast sliders and paired them with some brussel sprouts.
Slow Cooked Pot Roast
- 2-3lb chuck roast
- Pot Roast seasoning (see above for ours)
- 2 tbsp olive oil
- 1 onion, chopped into large chunks
- 1 small (14oz) can of chicken broth
- 2 sprigs of rosemary
- 1 tbsp corn starch
- Cut your chuck roast into four quarters.
- Rub all sides of your meat with the pot roast seasoning. Set aside.
- Chop up your onion and add to the bottom of the crock pot.
- Set a skillet on the stove over medium-high heat. Add olive oil.
- When hot, sear all sides of your meat. Place seared meat quarters into the crock pot.
- Pour chicken broth over the meat, filling the crock pot.
- Submerge as much of the pot roast as you can.
- Place 2 sprigs of rosemary on top.
- Set your crock pot for 4, 6, or 8 hours…
- Before serving, remove 1 cup of juices from the crock pot and add to a small saucepan over medium-high heat.
- Whisk in 1 tbsp of cornstarch to the saucepan.
- Keep stirring and turn up the heat. Let the sauce mix come to boil, all the while keep stirring. Sauce should thicken after a few minutes. Add more juices as needed for desired consistency.
- Place pot roast on a plate or open-faced roll and top with sauce.