This evening I tried my very own take on a few pot roast recipes I’ve come across. My version turned out GREAT, if I do say so myself! I think the secret is pan-searing it beforehand then slow cooking it very low for the full 8 hours. Try it out and judge for yourself!
3-4 lb. tender chuck roast
salt & pepper
1/2 large yellow onion, cut into wedges
carrots (either sliced, baby, lengthwise, etc.)
baby yukon gold potatoes, halved lengthwise
celery, cut into 2-inch pieces
1 packet onion soup mix
2 heaping splashes Worcestershire sauce
12 oz can Coke
What to do:
Season chuck roast with salt & pepper, to taste. Heat skillet over high heat and brown roast on all sides, about 3 minutes per side until pan seared just so.
Place roast in crock pot and add onion, carrots, potatoes, celery, onion soup mix, Worcestershire sauce and Coke.
Set crock pot on LOW heat for 7-8 hours. Serve with buttered rolls –of course!!!
This pot roast is so heavenly, ya’ll!! We all ate it up here, but then again, my favorite food group is beef! Enjoy!
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