SIDES
4lb of vegetables such as whole baby potatoes,
thick cuts of carrots, celery, mushrooms, onions.
For the End-
3 tablespoons corn starch
3 tablespoons cold water
1 Tablespoon cold unsalted butter
Parsley, chopped
Bread or cooked pasta
Pat roast completely dry. Combine meat seasoning
ingredients and massage it onto all sides of the
roast, followed by the flour.
Heat oil in a large pan over medium-high heat.
Once the oil is shiny and heated, add the roast
and sear on each side for 2-3 minutes, until a
brown crust has developed. Remove from heat and
place in crock pot.
Whisk together the gravy ingredients and add some
of it to the skillet that you used to sear the
roast. Scrape the skillet to get the roasted bits.
Transfer all of the gravy to the slow cooker.
Arrange the vegetables around the roast. Place the
lid securely on top and resist the temptation to
open it during cooking as you’ll lose a lot of
heat. Cook on high for 5 to 6 hours or on low for
8 to 10 hours.
Prepare the Gravy
Carefully remove the carrots, potatoes, and the
roast and set on a serving platter.
Use oven mitts to lift the crock and transfer the
juices to a saucepan. Bring the juices to a boil.
Whisk together the corn starch with cold water
until completely combined. Gradually add it to the
gravy and whisk continuously to incorporate.
Decrease heat to low and simmer until ready to
serve. It will continue to thicken. Swirl in cold
butter prior to serving. Garnish with parsley.
Originally Submitted
9/12/2024
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