- Prep time
- 20 minutes PT20M
- Cook time
- 8 hours PT8H
- 12 servings
Come home to a scrumptious pot roast for dinner. This recipe makes a tender, moist and flavorful meal that tastes like you cooked all day. It's easy to make and practically foolproof.
- 4.5 lbs. bottom round roast
- 2 tsp. kosher salt
- 2 tsp. black pepper
- 2 tbsp. olive oil
- 1 bay leaf
- 3 cups beef broth
- 1.5 lbs. Yukon Gold potatoes
- 8 oz. button mushrooms
- 3 celery stalks
- 1 yellow onion
- 12 oz. baby carrots
1. Season roast with salt and pepper.
2. Heat large skillet and add olive oil.
3. Sear roast on all sides until golden brown.
4. Place seared roast into slow cooker with bay leaf and beef broth.
5. Set slow cooker to high and cook for 3 hours.
6. While roast is cooking, cut potatoes and mushrooms in half and set aside.
7. Cut celery stalks and onion into 3-inch pieces and set aside.
8. After the roast has cooked for 3 hours, add vegetables and set slow cooker to low.
9. Cook an additional 5 hours, remove bay leaf and serve.
Techniques used in this recipe:
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
- sear: to brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor.
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