CROCKPOT POT ROAST
You’ll Need
– 3 pounds beef chuck roast
– 2 tablespoons Montreal steak seasoning (contains pepper, paprika, salt, parsley, and garlic)
– 1 tablespoon kosher salt
– ½ teaspoon black pepper
– 1 tablespoon dried thyme
– 1 tablespoon dried rosemary
– 2 tablespoons flour
– 1 tablespoon vegetable oil
– 1 pound carrots, peeled and cut into large chunks
– 2 pounds yellow potatoes, peeled and cut into large chunks
– 1 large onion, peeled and cut into large chunks
– 2 stalks celery, cut into large chunks
– 1 cup beef broth
– 2 tablespoons cornstarch
How To
- Mix the Montreal seasoning, kosher salt, black pepper, thyme, and rosemary together to create a spice blend.
- Rub half of the seasoning mix into both sides of the roast. Pat on the flour.
- Heat the vegetable oil in a large skillet. Brown the roast on one side, then flip and brown the second side.
- Transfer the roast to a large crockpot. Add the carrots, potatoes, onion and celery. Sprinkle on more of the seasoning mix, reserving a small amount for taste adjusting after cooking is finished. Pour the beef broth over top.
- Put on the lid and cook the pot roast on low for 10 hours, or on high for 5 hours.
- When tender, take the pot roast out of the crockpot and place on a large serving platter. Scoop the vegetables out and arrange around the roast.
- To thicken the sauce into a gravy, remove ½ cup of the liquid from the slow cooker and whisk it into the cornstarch in a small pot. Bring to a boil over medium heat, stirring until the cornstarch has thickened the sauce. Pour it back into the rest of the liquid in the crockpot and stir until mixed in.
- Taste and adjust the seasoning as needed, then pour some of the gravy over the roast. Serve the rest on the side in a gravy boat.
Easy, delicious, and ready for the whole family! Have you ever made pot roast in your slow cooker before?