Slow Cooker Pot Roast

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Slow Cooker Pot Roast

  • 1x 3 lb Chuck Roast

  • 1 box Swanson’s beef broth

  • 1 large yellow onion, sliced

  • 1 bag baby carrots

  • 4 tablespoons Kosher Salt (it adheres to the meat better)

  • Cracked black pepper

  • 4 tablespoons olive oil

Directions:

Heat olive oil in a cast iron skillet over medium heat. Cover chuck roast with Kosher salt and black pepper pressing it into the meat. Add the roast to the VERY hot skillet and brown for about 4 min on each side until it has a golden crust of salt on each side.

While the meat is searing, pour the beef broth into the slow cooker and turn it on high. Remove the roast from the skillet and add to the the slow cooker filled with broth.

Deglaze by adding more olive oil to the skillet and scrap the little golden bits of heaven from the bottom of the skillet. Toss in the sliced onions and sauté for about 3 minutes. After you have sautéed, add to the slow cooker on top of the roast. Repeat the same steps with the carrots instead of the onion, then add into the slow cooker. Close slow cooker and cook on high for 5 hours and low for 1 hour. Once done, it should easily fall apart and shred. Serve with homemade mashed potatoes and enjoy!

Beef, Vegetables, Roasting, Recipes, Mains, Fall Dishes, cooking, Cold Weather Recipes, Slow CookerKaty DavisonComment