SLOW COOKER POT ROAST

You can mix up the vegetables by adding or replacing with green beans, rutabaga’s, celery, really whatever your favorite vegetables are.  Sometimes I omit the potatoes to add more vegetables and serve the Pot Roast with Garlic Mashed Potatoes.

Slow Cooker Pot Roast

Serves 4-6

Ingredients

• 3-4 lb Beef Chuck Boneless Shoulder Roast

• 1 Tsp Lemon Pepper

• 1 ½  lbs Carrots, cubed

• 1 ½  lbs Baby Potatoes

• 3 Garlic Cloves, minced

• 1 Onion, cut into wedges

• 3 c Beef Broth

• ½ c Red Wine

• 1 Tbsp Worcestershire Sauce

• 1 Tsp Dijon

• 1 Tsp Hot Sauce 

• 2 Tsp Coarse Kosher Salt, divided

• 1 ½ Tsp Black Pepper, divided

• 2 Tbsp Parsley, chopped

Directions

1. In a small bowl, mix 1 tsp Lemon Pepper, 1 tsp salt and 1 tsp Black pepper, set aside.

2. In a cast iron over high heat add 1 tbsp Grapeseed Oil.

3. Rub the lemon pepper mixture all over the roast.

4. Sear the roast on all sides.

5. Add the carrots, onions and potatoes to the bottom of the slow cooker.  

6. Add the beef on top of the vegetables.

7. In a medium bowl, mix the beef broth, dijon, worcestershire sauce, hot sauce, parsley, garlic, 1 tsp salt and ½ tsp black pepper.  Pour over top of roast.

8. Cook on low for 8-10 hours or high for 5-6 hours until the beef pulls apart easily.

9. Arrange the meat on a platter and surround it with the potatoes, carrots and onions. 

10. Garnish with fresh parsley.

You can use the juices as is and just spoon over the pot roast and vegetables on the platter.  Or make a gravy with the juices with a flour/water slurry (use equal amounts of each and mix well so there are no lumps).  Add the juices to a saucepan, bring to a boil and then add in the slurry mixture, constantly stirring until it starts to thicken.  Season with salt and pepper to taste.

Tip: To save on your clean up, use a crock pot liner.