Who says that pot roast is only good in the winter? Toss this recipe together before work, set on low for 8 hours, and anxiously await going home! I used carrots and potatoes as the veggies in this recipe, but feel free to use any of your favorite root vegetables.
Ingredients
- 1/4 cup flour
- salt and pepper, to taste
- 5 pounds chuck roast
- 2 to 3 tablespoons olive oil
- 2 onions, sliced and diced
- 6 carrots, peeled and chopped
- 4 potatoes, chopped
- Herbs and seasonings, as desired (I used basil, parsley, thyme, bay leaf)
Method
Season the flour with salt and pepper and pound the mixture into the roast. Add the chopped carrots and potatoes to slow cooker.
Heat skillet with olive oil and brown the roast on all sides, about 2 minutes per side. Place on top of carrots and potatoes in slow cooker.
Add the onions to the skillet with the remaining roast fat and oil. Cook on low for 10 minutes. Add the onion and remaining juices to the slow cooker.
Add a healthy topping of olive oil and herbs to the slow cooker ingredients. Place on low and cook for 8 hours or more.
jon latessa 