I adore pot roast. Especially during the winter months, and especially when I can just throw it in the slow cooker and let it go. Tender meat in a savory gravy with a few vegetables? Very comforting! This recipe is easy, can feed a lot of people, and is fairly cost effective. Serve it with mashed potatoes, buttered noodles, or rice. Yum!Crock*Pot Pot Roast
Ingredients:
- 2lb beef stew meat ( you can also use a chuck roast, about 3 lbs)
- 2 packets beef gravy mix (I use store brand but use whichever your prefer)
- 2 bay leaves
- salt and pepper
- garlic powder
- onion powder
- adobo seasoning (optional)
- 3 cups beef stock or broth
- 3 garlic cloves, smashed
- 4 carrots, chopped
- 2 onions, cut into eight chunks each
- ***optional - you can cook potatoes right in this as well if you prefer, just cut 3 or 4 potatoes in to quarters and toss in when you add carrots
Directions:
Preheat a pan on the stovetop over medium high. Quickly sear beef on all sides until browned. (About a minute a side.) In slow cooker, pour in two cups of broth/stock and mix in 1 gravy packet. Season with a dash of salt, pepper, garlic powder, onion powder, and adobo seasoning. Stir in both bay leaves. Add meat, onions, carrots, and garlic. Give a quick stir and set slow cooker on high for four hours or low for eight hours.When roast is about done, on stove top, mix remaining cup of broth with last gravy packet. When thick, stir into slow cooker. Enjoy!
