The seasoning and slow cooking of this classic pot roast make the meat so tender and the flavors so heartwarming!
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
- 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.
- 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.