I love the smell of food cooking all day in the slow cooker.
The challenge is to get the pot roast to taste as good as if you had cooked it on the stove.
The secret? Go the extra mile and brown the roast in a skillet.
Then to get even more flavor deglaze the pan with beef broth and scrape all the browned bits into the broth from the bottom of the pan. I promise this roast will taste like you cooked it all day!
One of my childhood friends, Mary-Colin Santos found a slow cooker she had received as a wedding present and decided to give it a try. Can you believe it still worked after sitting in her closet for 27 years! Here is my version of her recipe.
Slow Cooker Pot Roast
3 pound chuck roast
1 to 2 tablespoons canola oil
1 packet dry Italian salad dressing mix
1 packet dry ranch dressing mix
1 packet dry brown gravy mix
10 and 1/2 ounce can beef broth
Slow Cooker disposable plastic liner, for easy cleanup
1 sweet onion, sliced
1 pound baby carrots
Cut the chuck roast into 12 chunks of equal size.
Heat oil in a large skillet over medium high heat. Use a large enough skillet that the sides of the meat don’t touch or the meat won’t brown. You may have to cook the meat in several batches. Brown all 4 sides. Remove meat to a plate and reserve.
Add beef broth. Add to skillet and bring to a boil.
Boil for 2 minutes scraping the browned bits into the broth. Remove from heat.
Add the three mixes and stir until combined. Pour broth-seasoning mixture, using a spatula to get every last bit, into slow cooker lined with a disposable liner.
Add meat to slow cooker. Arrange in a flat layer.
Top with carrots and onions.
Cover with a lid and cook on high for 5 hours or low for 8 hours.
Published in The News and Neighbor on January 25, 2014