I purchased a slow cooker this summer with the goal of making a couple easy chilies for football season, I have ended up using it about once a week for everything from casseroles to desserts (more recipes to come-I promise!). This last time I made a really easy pot roast, originally from the Pioneer Woman (http://thepioneerwoman.com). In doing so, I discovered that Safeway will cut whatever you ask for even if you, like me, can’t remember the name of the cut when you walk up to the butcher counter; they will take pity on you and try to help. I apologize about some of the pictures-apparently it’s hard to make meat look cute.
- 3 pound chuck roast
- 1-2 potatoes (really depends on how much potato you like)
- 1 large onion
- 3 large carrots
- Beef broth (the amount you need might vary depending on the size of your slow cooker)
- Salt, pepper
- 2 fresh rosemary sprigs
- 2 tablespoons thyme (1 tablespoon dried)
1. Bring your meat to room temperature. Pre-heat your slow cooker on high. Heat olive oil at medium-high in a large saute pan. Clean and chop up your veggies. You want them to be fairly large still so that they will hold up to the long cook time in the slow cooker. I just sliced my onion in half, but you must make sure the carrots and potatoes are approximately the same size, so that they cook evenly.
2. Add all your veggies to a large bowl and toss them with olive oil and salt and pepper. Sear off your veggies in the heated pan, just enough to get some good color on them. Don’t overcrowd your pan, doing one vegetable at a time will ensure that they all get a nice sear.
3. Rub your roast with olive oil and then generously salt and pepper the meat. Add this to the pan you cooked the vegetables and sear for about 3-5 minutes a side so that you get good color on the meat. Try to (carefully) press the meat against the sides of the pan too so that the edges get a bit seared. Searing off all your meat and veggies locks in the flavor so they will still be as flavorful after a long cook time. 2. Add all your veggies to a large bowl and toss them with olive oil and salt and pepper. Sear off your veggies in the heated pan, just enough to get some good color on them. Don’t overcrowd your pan, doing one vegetable at a time will ensure that they all get a nice sear.
3. Before your pan cools, add enough beef broth to cover the bottom of the pan. Scrape off the tidbits left on the bottom into the broth.
4. Add your seared roast to the bottom of the cooker. Pile your veggies on top. Add the beef broth from your pan and enough broth to just cover the roast and vegetables. Add rosemary and thyme to the cooker. Cover and cook for 4 hours on high for a 3 pound roast. Enjoy!
Notes: Do cut through and make sure your meat is cooked through-cook times may vary depending on your slow cooker and amount of meat. Once the broth cools, scrape off any excess fat that rises with a slotted spoon.