There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end. And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce thee best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day. The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoon corn starch SEASONING MIX - 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt) 1 tablespoon kosher salt 1 tablespoon dried thyme 1 tablespoon dried rosemary Directions: Combine together seasoning mix in a small bowl. Set aside. Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side. Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker. Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally. Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid. Cook on low for 9 hours or on high for 6 hours. Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed. Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately. ANGELA'S TIME-SAVING TIP: I usually prep my veggies the evening before so that I don't have to take the time to do this task in the morning. Simply store the peeled, cut carrots in a container or plastic baggie in the fridge. (Do the same for the onions and celery.) And, store the peeled and cut potatoes in the fridge - submerged in cold water in a large container. (Just drain off the water in the morning.) Also, the seasoning mix can be made the night before to save some time in the morning. And, for an extra boost of flavor and to save a little more time come morning, the beef can be seasoned the night before and stored in a large plastic baggie in the fridge. Want to know when we post new recipes? Follow Joyously Domestic on Facebook today.


 

Make the BEST Crockpot Pot Roast with this Secret Family Recipe!

Slow Cooker Beef Pot Roast: a favorite secret family recipe for an extra flavorful tender beef pot roast! You won’t believe the ingredient list, but I promise it makes the BEST pot roast! #PotRoast #SlowCooker #Crockpot #SlowCookerPotRoast #CrockpotPotRoast #DinnerRecipes #CrockpotRecipes #SlowCookerRecipes


 

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No need to turn on the oven with this Slow Cooker Pot Roast recipe. This roast loaded with potatoes, carrots, and onions is an easy Crock-pot idea that make


 

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Perfecto Slow Cooker Honey Garlic Chicken for busy weeknight and days! ,,,. ** JUST CLICK THE PIN TO READ COMPLETE DETAILS ** Slow Cooker Beef Stew | Chicken | Slow Cooker Recipes | Slow Cooker | Slow Cooker Chicken | Slow Cooker Pot Roast | Slow Cooker Beef | Slow Cooker Dinner


 

Slow Cooker Pot Roast

Slow Cooker Pot Roast is a mouth-watering, healthy meal that will feed the entire family. This easy pot roast recipe features veggies, potatoes, and lots of tender meat for a rounded out meal. 


 

Kritharaki - Auflauf von james | Chefkoch

Kritharaki - Auflauf. Über 139 Bewertungen und für raffiniert befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Jetzt entdecken und ausprobieren!


 

Klassischer Crock Pot Rinderbraten - ein Rezept für den Crockpot (Slowcooker). Über 9 Bewertungen und für mega befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!


 

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Dicke Rippe aus dem Slow Cooker, ein sehr schönes Rezept aus der Kategorie Schmoren. Bewertungen: 3. Durchschnitt: Ø 3,8.


 

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No need to turn on the oven with this Slow Cooker Pot Roast recipe. This roast loaded with potatoes, carrots, and onions is an easy Crock-pot idea that make


 

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Schaschlik mal anders: Ohne Spieße und im Slow-Cooker zubereitet ist es ein schonend gegartes, leckeres Gericht. ✓ Wenig Kohlenhydrate ✓ Fertig in 6 Stunden.


 

Melt-in-Your-Mouth Pot Roast

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth…the aroma of this English roast recipe is wonderful! —Jeannie Klugh, Lancaster, Pennsylvania


 

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Slow Cooker Balsamic Dijon Pot Roast (Paleo,Whole30) - Fit Slow Cooker Queen

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SLOW COOKER MELT IN YOUR MOUTH POT ROAST - #recipes


 

The Best Rump Roast in the Crock pot {Homemade Gravy Recipe} | The Carefree Kitchen

The Best Rump Roast in the Crock pot {Homemade Gravy Recipe} is a melt in your mouth, total comfort food, pot roast recipe, made in the slow cooker. If you’ve ever wondered how to make a tender and juicy rump roast, this is the recipe for you. It's fork-tender and a perfect Sunday Pot Roast the entire family will love.  #Dinnerideas #sundaydinnerideas #dinner #beef #roast #rumproast #potroast


 

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23 einfache Rezepte für den ganzen Crockpot30, die Sie in Ihren Slow Cooker werfen können, we...


 

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Best Slow Cooker Roast Beef recipe - 10 minutes of prep time, and unbeatable flavor. This roast beef makes its own gravy. The meat is so tender it just falls apart! #crockpotroastbeef #slowcookerroastbeef #crockpotroastwithgravy #crockpotbeef #creationsbykara #slowcookerrecipe #bestcrockpotroast


 

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#The #Best #Slow #Cooker #Pot #Roast I've Ever Made!


 

Kritharaki - Auflauf von james | Chefkoch

Kritharaki - Auflauf. Über 139 Bewertungen und für raffiniert befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Jetzt entdecken und ausprobieren!


 

There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end. And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce thee best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day. The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoon corn starch SEASONING MIX - 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt) 1 tablespoon kosher salt 1 tablespoon dried thyme 1 tablespoon dried rosemary Directions: Combine together seasoning mix in a small bowl. Set aside. Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side. Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker. Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally. Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid. Cook on low for 9 hours or on high for 6 hours. Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed. Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately. ANGELA'S TIME-SAVING TIP: I usually prep my veggies the evening before so that I don't have to take the time to do this task in the morning. Simply store the peeled, cut carrots in a container or plastic baggie in the fridge. (Do the same for the onions and celery.) And, store the peeled and cut potatoes in the fridge - submerged in cold water in a large container. (Just drain off the water in the morning.) Also, the seasoning mix can be made the night before to save some time in the morning. And, for an extra boost of flavor and to save a little more time come morning, the beef can be seasoned the night before and stored in a large plastic baggie in the fridge. Want to know when we post new recipes? Follow Joyously Domestic on Facebook today.