Really Good Slow Cooker Pot Roast

480 mins
Serves 1
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Directions

  1. 1Pat the 3 lb chuck roast dry with a paper towel.
  2. 2Salt and pepper both sides of the chuck roast.
  3. 3Sear both sides of the chuck roast in a Dutch oven.
  4. 4Remove the seared chuck roast and place it into a crock pot.
  5. 5Add 1 thick sliced onion to the Dutch oven and sauté for a couple of minutes.
  6. 6Add 5 minced garlic cloves to the Dutch oven and sauté for about a minute.
  7. 7Dump the onion and garlic mixture on top of the roast in the crock pot.
  8. 8Add 5 cut up carrots and two handfuls of whole Yukon gold potatoes to the crock pot.
  9. 9Add 1.5 cups of beef broth to the Dutch oven.
  10. 10Add 2 teaspoons of where's your sister sauce to the Dutch oven.
  11. 11Add 1 tablespoon of fresh minced thyme to the Dutch oven.
  12. 12Add 1 tablespoon of fresh minced rosemary to the Dutch oven.
  13. 13Stir the mixture in the Dutch oven with a wooden spoon for about a minute, scraping all the good bits off the bottom.
  14. 14Pour all the liquid from the Dutch oven on top of everything in the crock pot.
  15. 15Salt and pepper the contents of the crock pot one more time if desired.
  16. 16Place the lid on the crock pot and set the temperature to low for 8 to 9 hours.
  17. 17Once cooked, remove the lid, vegetables, and meat from the crock pot.
  18. 18Shred the meat using two forks.
  19. 19Cut up the potatoes into smaller, easier-to-serve pieces.
  20. 20Pour all the juices from the crock pot through a fine mesh screen.
  21. 21Heat the strained juices over medium heat.
  22. 22Add a corn starch slurry to the heated juices to make gravy.
  23. 23Pour the gravy over the shredded meat and vegetables.
  24. 24Garnish with parsley if desired.

Ingredients

  • 3 lb chuck roast
  • paper towel
  • salt
  • pepper
  • 1 thick sliced onion
  • 5 minced garlic cloves
  • 5 cut up carrots
  • 2 handfuls whole Yukon gold potatoes
  • 1.5 cups beef broth
  • 2 teaspoons where's your sister sauce
  • 1 tablespoon fresh minced thyme
  • 1 tablespoon fresh minced rosemary
  • corn starch slurry
  • 1 pocket full parsley

Equipment

Dutch ovencrock potwooden spoonfine mesh screentwo forks

Tips

  • Pat the chuck roast dry with a paper towel before browning.
  • Sear both sides of the roast for a good crust.
  • Scrape all the good bits off the bottom of the Dutch oven when deglazing.
  • Using fresh herbs and vegetables makes a difference.