Mmm, mmmm, mmmmm… pot roast. I’ll admit here, growing up I don’t think I appreciated a good pot roast as much as I should have. Now as an adult, it’s one of those recipes that I don’t make often, but every time I do I’m reminded why I love it. I’ve made multiple pot roast prepared multiple ways, including in the Crockpot, so I am sharing that version for you too. I also love how this is a one-pot meal and is perfect for fancy holidays or even just a regular ol’ Tuesday night. Please note that cook times will vary depending on the weight of the roast you are using. If the meat isn’t shredding easily and almost falling apart, it hasn’t cooked long enough. I kid you not, my mouth is watering about it while I type.
Mouthwatering Pot Roast
Ingredients
- 2 lb. boneless chuck roast grassfed or pasture raised if possible
- sea salt and pepper
- 3 T. olive oil or avocado oil
- 6 cloves garlic, peeled
- 4 carrots
- 4 small potatoes yukon gold or red potatoes are my preference
- 1 medium parsnip
- 1 medium diakon
- 2 c. Better Bone Broth or other broth (beef or chicken)
- 1/2 tsp. rosemary
- 1/2 tsp. thyme
- 3 bay leaves
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
Instructions
To make in Oven:
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Heat the oil in a large dutch oven over medium heat.
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Pat the meat dry with paper towel, then season liberally with salt and pepper on all sides.
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Sear the meat, rotating periodically to develop a nice, caramelized color on all sides.
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While the meat sears, wash and peel the vegetables and potatoes. Cut them into 1-2" (bite sized) pieces.
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Once the meat is seared on all sides, turn off the heat. Add the garlic cloves, vegetables, and potatoes to the pot.
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Add the broth, then sprinkle the seasonings over everything.
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Cover and bake at 325 degrees for approximately 2-2.5 hours. Allow the meat to rest for 10-15 minutes before shredding with forks and serving.
To make in Crockpot:
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Heat the oil in a large skillet or cast iron pan over medium heat.
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Pat the meat dry with paper towel, then season liberally with salt and pepper on all sides.
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Sear the meat, rotating periodically to develop a nice, caramelized color on all sides.
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While the meat sears, wash and peel the garlic cloves, vegetables, and potatoes. Cut them into 1-2" (bite sized) pieces.
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Once the meat is seared on all sides, turn off the heat, and place the meat into the Crockpot. Add the vegetables and potatoes.
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Add the broth, then sprinkle the seasonings over everything.
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Set the Crockpot to low for 8-10 hours. Shred the meat before serving.
