The seasoning and slow cooking of this classic pot roast make the meat so tender and the flavors so heartwarming!
I have warm memories from my childhood of my mother cooking a pot roast in the oven many Sundays. I’ve taken that basic recipe and brought it up a notch with my own steak seasoning and a slow cook for 6 hours or more that makes that beef oh so tender and the vegetables so bright.
What is even better is having this as leftovers, so you don’t have to cook again or you have something delicious for lunch on the ready!
What You’ll Need:
- chuck roast
- olive oil
- carrots
- potatoes
- onion
- celery
- beef broth
- steak seasoning
Making the Recipe:
Start by rubbing the chuck roast with some olive oil on both sides. Season the meat generously with steak seasoning or salt and pepper if you’re keeping it super simple.
Let the meat rest, while you prep the vegetables. Add a little bit more oil and seasoning to the vegetables and toss them all together in a bowl. Now you’re ready to get cooking!
Sear the beef on all sides for a few minutes until just browned. This will help to keep the moisture in the meat while you slow cook it. Transfer the beef to the bottom of your slow cooker and the broth around the sides of the meat.
Once the beef is seared, add the vegetables to the same pan and saute them for about 4-5 minutes just until you see a little browning on the potatoes. Put the vegetables around the side and on top the beef.
Put the lid on the slow cooker and cook on low for 6 hours. Enjoy the rest of your day, while the meal cooks for you!
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Slow Cooked Beef Pot Roast
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 1x
- Category: main dish
- Method: slow cooker
- Diet: Gluten Free
Description
The seasoning and slow cooking of this classic pot roast make the meat so tender and the flavors so heartwarming!
Ingredients
For the Seasoning:
- 4 tsp. gray sea salt (or other coarse sea salt)
- 1 tsp. fennel seed, ground with mortar and pestle
- 1/2 tsp. rosemary, ground with mortar and pestle
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. thyme
- 1 tsp. basil
- 1/2 tsp. marjoram (optional, if you don’t have this on hand)
- 1/2 tsp. black pepper ground
For the Pot Roast:
- 3 lb. chuck roast
- 2 Tbsp. olive oil, divided
- 1 lb. carrots, peeled and cut into 2-inch pieces
- 2 pounds russet potatoes, peeled and cut into 3-inch chunks
- 1 yellow onion, quartered
- 2 stalks celery, large dice
- 1 cup beef broth
Instructions
- Rub 1 Tbsp. of the olive oil on both sides of the meat and season with 2 Tbsp. of the steak seasoning.
- Peel and slice the carrots. Peel and cut the potatoes. Cut the onion into quarters.
- Place the vegetables in a large mixing bowl. Drizzle with 1 Tbsp. of olive oil and add the remaining seasoning. Stir well.
- In a large skillet or Dutch oven over medium-high heat, sear the meat for about 2-3 minutes per side. Place the meat in the bottom of the slow cooker.
- Sear the vegetables in the same pan for about 4-5 minutes.
- Place the seared vegetables around the sides of the beef.
- Pour the broth around the sides of the meat.
- Cook on low for 6 hours.
Notes
- If making this dish the night prior, prep the vegetables and store them in a container in the refrigerator. Store the potatoes submerged in water. Make the steak seasoning ahead of time. In the morning, drain the liquid off of the vegetables and toss them in oil with 1 Tbsp. of the seasoning. Follow steps 4-6 to complete the process.
- If you don’t feel like making the seasoning for the roast, you can just season it with salt and pepper. Although, this steak seasoning is amazing! Make a bigger batch and use it for your next grilled steak.