Crock Pot Roast

 

INGREDIENTS

3-4 lb. Chuck Roast

2 tablespoons flour

4 tablespoons olive oil

Meat Seasoning:

2 teaspoons brown

1 teaspoon each: salt, garlic powder, onion powder, chili powder, paprika

½ teaspoon black pepper

Gravy:

1 cup chicken broth

2 cups beef broth

1 beef bouillon cube, or 1 tsp better than bouillon

1 ½ teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon low sodium soy sauce, can sub Worcestershire

Sides:

2 ¼ lbs. baby potatoes

2 lbs. whole carrots, cut into halves or thirds.

For the End:

3 tablespoons corn starch + 3 tablespoons cold water

1 Tablespoon cold unsalted butter

DIRECTIONS

1) Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.

2) Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.

3) Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.

4) Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)

5) Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.