Pot Roast

This is a wonderful pot roast recipe because the crockpot does most of the work.  It can be loaded in the morning and it will be ready for dinner.  Makes for a wonderful comfort meal on cold nights plus extra for leftovers all week.  It can be made with any kind of vegetable you like and remember to not add anything you don’t like but more of the ones you do.

 Pot Roast

Take your cut of meat and season it with whatever you like.  I use a grill rub and paprika.  Next sear it on both sides which will only take a few minutes or if you don’t have time that is fine just skip the next part, add enough water directions.

**(Sear definition: Grease a pan and heat it up so it is really hot.  Drop the meet in it and leave it for about 5 minutes until the meat turns brown but watch so it doesn’t burn. Flip it and do the other side and do the same.  This is done to hold in the moisture of the meat but is not a necessity.)

Put roast in the bottom of the crock pot. 

If you seared the meat take the frying pan that you used and add a little water.  Stir it so all the bits on the bottom have come off the pan and pour it over the Roast in the crock pot.

Add enough water, bouillon or some other fluid to cover the meat.  (Apple juice would work)

You can then add any or all of the following: potatoes, carrots, celery, onions, Brussels sprouts, zucchini, peppers, squash or sweet potatoes.  If I have forgotten a vegetable you love go ahead and add it. 

Season well with whatever you like, cook on low or high depending on your slow cooker for 5-7 hours or until the meat is 160 degrees.  I like to cook it until it until the pot roast falls apart easily.   This is such a wonderful slow cooker recipe.

**(I use salt, pepper, garlic, parsley, basil, cumin, paprika, paprika, chili powder, and whatever looks good at the time.)

 Enjoy



Roast Beef Recipe