Pot Roast

Name: Pot Roast
Prep time: 25 min
Cook time: 720 min
Total time: 745 min
Yield: 5
Cuisine: American
Ingredients: 1 piece Beef Chuck Roast (1 Chuck Roast); 1 tbsp Garlic Powder (1 Tbsp Garlic Powder); 1 tbsp Onion Powder (1 Tbsp Onion Powder); 1 tbsp Table Salt (1 Tbsp Salt & Pepper); 1 tbsp Parsley (1 Tbsp Parsley); 1 tbsp Paprika (1 Tbsp Paprika); 3 tbsp Olive Oil (3 Tbsp olive oil); 8 pieces Garlic (6 Garlic Cloves + 2 Garlic Cloves); 1 piece Yellow Onion (1 Chopped Onion); 6 pieces Carrot (6-8 chopped carrots — up to 8); 2 tbsp Unsalted Butter (2 tbsp butter); 1 piece Thyme (1 thyme); ¼ cup Red Cooking Wine (1/4 cup red cooking wine); 1 tbsp Tomato Paste (1 tbsp Tomato Paste); 1 tbsp Heavy Cream (1 tbsp Heavy Cream); 1 tbsp All-Purpose Flour (1 tbsp Flour); 1 ½ lb Yellow Potato (1.5 lb of baby golden Potatoes); 3 tbsp Bouillon (3 Tbsp Better than Bouillon); 1 piece Gravy (1 packet of Au gravy); 1 piece Savory Pot Roast Seasoning (1 Packet McCormick savory pot roast seasoning); 2 cup Water (2-3 cups water — up to 3); 3 pieces Bay Leaves (3 Bay Leaves); 0 pieces Rice (Rice)

Pot Roast - Dinner (American)

745 minAmerican

Servings5

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Egg Free

Ingredients

For 5 servings

Beef Chuck Roast1 piece · 1 Chuck Roast
Garlic Powder1 tbsp · 1 Tbsp Garlic Powder
Onion Powder1 tbsp · 1 Tbsp Onion Powder
Table Salt1 tbsp · 1 Tbsp Salt & Pepper
Parsley1 tbsp · 1 Tbsp Parsley
Paprika1 tbsp · 1 Tbsp Paprika
Olive Oil3 tbsp · 3 Tbsp olive oil
Garlic8 pieces · 6 Garlic Cloves + 2 Garlic Cloves
Yellow Onion1 piece · 1 Chopped Onion
Carrot6 pieces · 6-8 chopped carrots — up to 8
Unsalted Butter2 tbsp · 2 tbsp butter
Thyme1 piece · 1 thyme
Red Cooking Wine¼ cup · 1/4 cup red cooking wine
Tomato Paste1 tbsp · 1 tbsp Tomato Paste
Heavy Cream1 tbsp · 1 tbsp Heavy Cream
All-Purpose Flour1 tbsp · 1 tbsp Flour
Yellow Potato1 ½ lb · 1.5 lb of baby golden Potatoes
Bouillon3 tbsp · 3 Tbsp Better than Bouillon
Gravy1 piece · 1 packet of Au gravy
Savory Pot Roast Seasoning1 piece · 1 Packet McCormick savory pot roast seasoning
Water2 cup · 2-3 cups water — up to 3
Bay Leaves3 pieces · 3 Bay Leaves
Rice0 pieces · Rice

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Steps

1Preheat pan to medium heat & cut slits into pot roast to stuff in the Garlic cloves. Then season with seaonings and cover front and back of Chuck add more seasoning if needed.
2Add Chuck roast to pan and sear until you get a golden browned crust on each side. Then remove meat. Add in butter to caramelize onions & carrots for about 3-5 mins or until onions are browned. Then deglaze with red cooking wine and add In thyme, tomato paste, heavy cream, & flour. To make roux. Stir until you get a nice creamy consistency
3Set Slow cooker to low heat setting and add in roux carrots and onion from the pan, potatoes, both seasoning packets, better than bouillon, garlic clove, & water. Mix thoroughly then add in roast. Let the roast cook on high for 35 mins and then low for 9-12 hrs or until meat is super tender and easily shreds. Be sure to sample gravy/ liquid to make sure it’s seasoned to your liking
4Once finished shred meat serve with rice or mash potatoes and garnish with thyme.