It’s officially Crockpot season! As a busy working mom, the Crockpot is life saver for me and my family. This recipe will is amazing because it is so flavorful and fall off the bone tender. Once you brown the meat, you can set the crock pot on low and about six hours later you have an amazing entree to serve for dinner. I normally make some candied yams or mashed potatoes to accompany my pot roast. It’s a hearty dish that is so filling on those cold fall and winter nights.
1 3-5 lb roast 2 or 3 tablespoons olive oil 3 whole onions, peeled and halved
3 whole garlic cloves 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces 3 cups of beef broth 1 teaspoon of dried rosemary 1/2 teaspoon on dried thyme
Salt and Freshly Ground Pepper
1. Season pot roast generously with salt and freshly ground pepper and set aside.
2. Heat olive oil in cast iron skillet on medium to high heat.
3. Place garlic cloves and halved onions in the skillet and brown them. Remove and set aside.
4. Add carrots into the same very hot skillet and toss them until browned and set aside with onions.
5. Add a bit more oil in skillet and place meat in the skillet and sear it for about a two minuts on all sides until it is nice and brown all over. Remove the roast to a plate. 6. Add beef broth to the hot skillet to deglaze the pot and whisk the bottom to remove the bits.
7. Add browned veggies to the bottom of the crock pot and then place the seared roast on top.
8. Pour beef broth mixture over the roast. Set the crockpot on low and cook for 6-8hours depending on the size of your roast.
**The roast is ready when it is fall apart tender**