Crock-pot Pot Roast

Even though this is a crock-pot pot roast I still like to sear the roast in a cast iron skillet before I put it in the crock-pot.

Then I deglaze the skillet with the liquid called for in the recipe to get all the goodies (fond) off the bottom. This adds a depth of flavor that you'll miss if you skip the step.

Try it. I think you'll agree with me.

Crock-pot Pot Roast Recipe

5 to 6 lb. Roast (I like Chuck)
6 large potatoes
3 medium onions
8 large carrots
10 large fresh mushrooms
3 pkg. Beef gravy mix
Salt and pepper
Seasoning salt to taste

Peel the potatoes and cut them into fourths. Peel the carrots and cut them in half. Wash the mushrooms and half them also. Peel the onions and cut them in fourths.

Add the seared roast, 8 cups water, potatoes, halved carrots, washed mushrooms, and peeled onions.

Put 2 cups of hot water in bowl along with the gravy mix, dissolve and put into pot with everything. Let it all cook on low for 8 hours.

I prefer a bone-in chuck roast for pot roast. It has between 15 to 20 percent fat content and fat means flavor.

When you're shopping for a bone-in beef chuck roast get one with the longest bone you can find. The bone is actually the shoulder blade and the longer it is means the closer it was to the rib primal.

Which means it's tenderer.

This crock-pot pot roast recipe should serve 6 people with enough leftovers to make a Shepard's pie later in the week.

Similar Crock Pot Recipes:

Crock Pot Roast Beef Recipes

Slow Cooker Pot Roast