I’ve got a girl crush on my slow cooker. It magically turns Monday evenings into something domestic and happy. Mondays are typically super crazy for us and I am quite honestly burned out on EVERY SINGLE RECIPE I make. I knew there had to be a better way to cook a pot roast and this recipe was a winner at our house. The original recipe calls for a few extra steps, such as searing the roast in a pan beforehand. I skipped this step because I am a lazy damn cook and I put everything directly into the slow cooker and it was delicious!
- 1 pot roast (mine was a little over 2 1/2 pounds)
- Olive oil
- 1 pound carrots, peeled and cut into large chunks (I used organic)
- 2 pounds potatoes, peeled and cut into large chunks
- 1 onion, peeled and cut into large chunks
- 1 cup beef broth
- 1 tablespoon corn starch
- 2 tablespoons steak seasoning (Montreal is good and I actually had some super secret steak seasoning from a Long Horn Steak event that I used…SO GOOD.)
- 1 tablespoon kosher salt
Directions:Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
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. Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Add corn starch to thicken and stir. Cover with lid.
Cook on low for 9 hours or on high for 6 hours.
Disclosure: Amazon affiliate links used