Slow Cooker "Melt in Your Mouth" Pot Roast

 

We have another Slow Cooker Recipe that will be on our Top Ten List.

I found this one on Joyously Delicious Blog. It was melt in your mouth. The meat was juicy and the vegetables were cooked perfectly. The gravy was delicious. I am not usually crazy about Pot Roast. This recipe has changed my opinion. And the leftovers will be featured later in the week.

Here is the link to the recipe and I also copied it here. The only change I made was not using a packaged seasoning mix.

 Slow Cooker "Melt in Your Mouth" Pot Roast

Yields 4 - 6 servings.

Ingredients-
1 chuck roast (I used a roast that was 2 1/4 #)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoon corn starch

My version of the Seasoning Mix-
1 tsp pepper
1 tsp paprika
1 tsp parsley
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

Method-

Combine together seasoning mix in a small bowl.  Set aside.

Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.
Cook on low for 9 hours or on high for 6 hours.

Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.

Transfer the roast and vegetables to a large platter.  Ladle the gravy over.  Serve immediately.