Delicious, affordable, and hands-off make up the holy trinity of family dinners. If there is a recipe that is super yummy that lets me dump everything into a pot to go, you can bet I’ve tried it! This is one of those recipes and its absolutely perfect for Easter festivities or rainy spring days, not to mention the free smells that come with cooking it!

Check out this easy and delicious Pot Roast Recipe!

Pot roast is often heralded as a holiday meal and is widely loved by families across the country! For good reason, too! Pot roast is an affordable way to spend less than 20 min in the kitchen and have a full meal that can feed the family. Few recipes can claim that!

The secret to pot roast.

What makes this dish so easy and yummy is the cut of meat. Chuck is the technical term for the cut of meat used in this recipe. Chuck is a very tough piece of meat with a lot of fat and marbling present thorough. This piece of meat is basically screaming “low and slow!”. The chuck comes from the shoulder, right above the short rib on a cow. This piece of meat needs a long time to break down and get tender. This makes it perfect to throw into a pot to go for a few hours.

Simple and flexible.

The beauty of this meal is that you can edit it to whatever specifications you need. You can select the size of the roast and the vegetables and seasonings that are used. Traditionally, a pot roast will have carrots, onions, and potatoes as the vegetables and starches for this meal. I personally like to throw some celery in as well. If you are dieting, this recipe can go “low carb” with a few adjustments, primarily, removing the potatoes and using fewer carrots.

Ingredients:

• 4 lbs. chuck roast
• 3 large carrots
• 1 large onion (I prefer yellow)
• 3 potatoes, peeled and cubed
• 1 stalk of celery
• 1 cup of water
• 1 packet of dry onion soup mix
• Salt and pepper

Cooking instructions!

Chop up all your vegetables into the correct specifications and set in the bottom of the slow cooker. Take out your roast and trim any excess fat that is hanging off (don’t go overboard here, FAT MEANS FLAVOR).

Pat dry with a few paper towels and rub it down with salt and pepper. Get a cast iron pan HOT. Add some neutral oil and sear all sides of the roast until browned. This is done to lock in flavor and get some yummy browned bits that won’t happen in the liquid.

Add all ingredients.

Place your roast on your vegetable bed, dump your onion soup mix on top of your roast (and any other seasoning you prefer), and add your water to the bed. Cover the lid of the slow cooker and cook on the low setting for 8-10 hours. The house will begin to smell incredible!

Extra tips!

The roast will create its own juices so there is no need to add liquid to it beforehand. If you prefer, you could always add a cup or so of red wine or beef broth. Additionally, I always add some garlic powder after searing and could even throw a few cloves into the pot as well. After the first two meals, I also always make rice to stretch the amount of food we have. I serve the rice with drippings and meat on top to get an extra 3-4 meals out of it!

Enjoy and check out the recipe video from All Recipes below!

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Source: All Recipes, Sweet and Savory