You guys this is my first pot roast recipe and my first slow cooker recipe too! Oh, and its my 200th post! How insane is that?! Thank you for following me throughout my journey and making my recipes for your friends and family.
So, I have had a slow cooker for 2 years now and it has been tucked away in the corner of my pantry because honestly, I am a traditional cook. I never really relied on electronic appliances for cooking. I also am not comfortable with the idea of leaving the house while something is cooking so the slow cooker just never came out!
Many of you though who do use this appliance religiously, have asked me to share some recipes so here is one that I tested just today! How can you go wrong with tender meat and veggies? You can’t!
Servings: 4 people
Total Time: 7 hours
3 lb Chuck Roast
3 cups of water
2 Bouillon cubes
2 cups diced carrots
1 large sweet potato cubed
1 large onion sliced
5 garlic cloves halved
Salt & pepper to taste (I would recommend a generous amount)
1 tsp chili powder
1 tsp cumin
1 tbsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
3 dried bay leaves
Parsley for garnish
2 tbsp vegetable oil
Season the meat with all the above seasonings generously and rub into the meat on both sides.
In a large skillet, add the vegetable oil on medium to high heat. Once the oil is hot, add the chuck roast to the skillet to sear for 3 minutes on each side to get that nice brown crust.
Add the diced veggies to the slow cooker. Season with some salt and pepper. Then add the seared meat on top. Then pour all the liquid and add the crushed bouillon cube, and bay leaves.
Cover and slow cook for either 10 hours on low heat or 7 hours on high heat.
Enjoy with some mashed potatoes or rice!