Name: Pot Roast
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb beef chuck roast; 1/4 cup all-purpose flour, divided; salt, to taste; black pepper, to taste; 2 tbsp vegetable oil; 1.5 cups beef broth; 1 tbsp onion powder; 1 tsp Italian seasoning; 3 medium potatoes, peeled and chopped; 2 celery stalks, chopped; 1 cup baby carrots; 1/2 onion, sliced

1

Season the beef roast generously with salt and pepper, then dredge in flour, coating all sides.

2

In a large skillet, heat vegetable oil over medium-high heat.

3

Carefully place the roast in the hot skillet and sear until browned on all sides.

4

Transfer the seared roast to the liner of a slow cooker.

5

Reduce the heat under the skillet. Add the remaining flour to the pan drippings and stir to form a paste (roux). Cook for 1 minute.

6

Gradually whisk in the beef broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer to create a gravy.

7

Pour the gravy over the roast in the slow cooker.

8

Sprinkle the onion powder and Italian seasoning over the top.

9

Cover the slow cooker and cook on LOW for 4-6 hours.

10

In a separate bowl, combine the chopped potatoes, celery, baby carrots, and sliced onion. Season with salt and pepper.

11

After the initial cooking time, add the seasoned vegetables to the slow cooker around the roast.

12

Cover and continue to cook on LOW for an additional 2 hours, or until the roast is fall-apart tender and the vegetables are soft.

Pot Roast

Ingredients

12 Ingredients

Instructions

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