I’m telling you, this freezing cold weather we have been having lately in the Northeast makes me just want to hibernate and stay inside for the rest of the winter! I just want to eat comfort food and sit by the cozy fireplace. That’s why we have been loving this pot roast recipe. It cooks all day in the slow cooker and makes the house smell absolutely fantastic. The meat and the veggies all cook in one pot and it makes getting dinner on the table so easy.
I really love the flavor you get from browning the meat and veggies so I definitely recommend taking the extra time and doing this step instead of just dumping everything in the slow cooker and calling it a day.
In a small bowl, combine steak seasoning and kosher salt.
Coat each side of the meat with a drizzle of olive oil and 1 tablespoon of spice mixture.
Place the meat in a large skillet and cook over medium-high heat until meat is browned about 3-5 minutes. Flip the meat over and repeat this step.
Once the meat is browned, place it in the slow cooker. I love to line my slow cooker with a liner. Makes for such easy cleanup!
In a large bowl, mix up the vegetables with 2 tablespoons of olive oil and remaining 1 tablespoon of seasoning mix.
Add the vegetables to the pan that you seared the beef in.
Saute the veggies until brown for about 5 minutes. Stir occasionally.
Once the veggies have that lovely brown color, transfer them to your slow cooker.
Pour 1 cup of beef broth in, cover, and go about your day. Cook for 9 hours on low or 6 hours on high.
Once everything is cooked and smells amazing, use a turkey baster to remove all the lovely juices to make a sauce. Transfer the juice to a small pan and heat over medium heat on the stovetop.
While the juices are heating up, whisk together flour and remaining 1/2 cup of beef broth in a small bowl. Once the juices are boiling, whisk in the flour/broth mixture. Cook for about 2 minutes, whisking constantly, to thicken. Season with salt and pepper.
Remove your pot roast and veggies from the slow cooker and place on a platter. The meat is so tender that it literally falls apart!
Pour your bubbling sauce over the pot roast.
Serve and enjoy.
| Prep Time | 20 minutes |
| Cook Time | 9 1/2 hours |
| Servings |
servings
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Ingredients
- 3-4 pound chuck roast
- 2 tbsp olive oil plus extra to drizzle on roast
- 1 pound carrots peeled and cut into large chunks
- 2 pounds potatoes peeled and cut into large chunks
- 1 onion cut into 4 large chunks
- 1 1/2 cups beef broth
- 1 tbsp flour
- 1 tbsp kosher salt
- 2 tbsp steak seasoning
Ingredients
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Instructions
- In a small bowl, combine salt and steak seasoning.
- Drizzle each side of beef with olive oil and 1 tbsp. of seasoning mixture.
- Sear beef in a large pan over medium-high heat until brown. Flip beef over and repeat on other side.
- Place the beef in the slow cooker.
- In a large bowl, mix vegetables with 2 tbsp. of olive oil and the remaining 1 tbsp. of seasoning mix.
- Saute the vegetables in the same pan as the beef. Cook until browned, about 5 minutes, stirring occasionally.
- Pour the veggies into the slow cooker. Add 1 cup beef broth, cover and cook 9 hours on low or 6 hours on high.
- Once everything is cooked, use a turkey baster to remove the juices from the slow cooker and put in a small saucepan. Heat pan over medium heat until boiling.
- In a small bowl, whisk together flour and remaining 1/2 cup beef broth. Add this to the boiling juices.
- Whisk continuously for 2 minutes until thickened. Season with salt and pepper.
- Plate the beef and vegetables and pour over the sauce.
- Serve and enjoy!
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Comfort food. I love stew on a cold day.