Ingredients
- 3-4 lbs. Chuck or Pot Roast
- 2 tablespoons Olive Oil
- 2 Onions
- 6 Carrots
- Salt, to taste
- Pepper, to taste
- 1 cup Beef Broth
- 2-3 cups Beef Stock or Beef Broth
- Thyme, to taste
- 3-4 Cloves Garlic
- 4 Russet Potato
Directions
1. Place stock and/or broth in crock pot and start heating it while doing steps below. |
2. Salt and pepper chuck roast on all sides. I also flour the roast on all sides before browning as it thickens the liquids slightly while cooking. Some mix flour or cornstarch with a little of the broth when roast is done and add to the liquid in crock pot to thicken it slightly, and some donʼt add any flour or cornstarch). |
3. Brown meat on all sides over medium-high heat in 2 to 3 tablespoons of olive oil. |
4. Place in crock pot--the liquid should cover the meat about half way up the roast |
5. Cut two onions in half |
6. Cut 6 to 8 carrots into 2-inch slices. While oil in fry pan is very hot (but not smoking), add the halved onions, browning them a minute on both sides. Place onions in crock pot around/on top of roast. |
7. Put carrots into same very hot pan and toss them around a bit until slightly browned, about a minute or so. (If needed, add a bit more olive oil to the very hot pan). |
8. Add browned carrots to crock pot around the roast, scraping the bottom of the pan as there is a lot of flavor to these scrapings. Can add a little broth from crock pot and scrape to get it all. |
9. Add garlic - finely chopped to eat or in whole cloves and remove before serving |
10. Cook in crock pot a minimum of 4 hours, 6-8 hours is better. Meat will be very tender. |
Categories
Crockpot
Crockpot
Crock Pot Roast. To import, drag image to your MacGourmet recipe box.