A good Pot Roast starts with good meat, and if you're looking for that, you've come to the right place. We all know that a hot, Pot Roast is one of the BEST smells to come home to after a long day. Using a Crockpot, this recipe brings that home cooked delicious taste, and comfort straight to the belly without a ton of work!
4-6 Whole Carrots, sliced to your preferred thickness.
1 small Onion, sliced.
1/2 stick of Butter.
Extra Virgin Olive Oil or Lard.
16 oz. or 1 pint of Beef Broth.
Seasonings: Salt, Pepper, Garlic Powder, Rosemary, Thyme and feel free to add your other favorites.
If you are prepping the night before, remove your roast from the package and pat dry with a paper towel. Then gently rub olive oil, or lard over the roast and place a generous dose of the above listed seasonings all over the meat. You want to create a nice even layer all over. (Place in an airtight container to let it sit in the fridge overnight OR jump to the next steps.)
Wash and prep all the vegetables, then place them in the bottom of the crockpot. Pour beef broth over the vegetables then place pads of butter over them, I like to then use salt & pepper on my vegetables (this can also be added after cooking).
Heat oil in a non-stick skillet like cast iron, then brown all sides of the roast until the edges are a nice brown crisp (approximately 2 minutes on each side).
Place the roast on top of the vegetables in your crockpot and set it to cook on LOW for 8 hours. Once cooked, you can remove the vegetables and meat mixture and create a gravy for serving if you’d like. Enjoy!