Best Pot Roast I’ve ever made…EVER!


I am unabashedly a meat and potatoes girl. Always have been. I remember as a little girl going to my MawMaw’s house. She had a giant pecan tree in her back yard and always had a pot roast cooking. We’d make homemade biscuits together and finish the day off with a slice of pecan pie. Days with her are some of my fondest memories.

And, now that I’m all grown up, all I want is to be as awesome of a cook as she was. Starting with her specialty, pot roast.

I’ve tried tons of times in the past to get it just right, but they always came out dry, stringy/fiberous, and flavorless. I’ve tried it on the stove top (like she did), in the oven, and in my crock pot. Same lackluster results.

…until today!


It came out juicy, tender, and everything I remember about my MawMaw’s pot roast.

Here’s how I did it:

  • 2.5lbs boneless beef chuck
  • 5 carrots
  • I russet potato
  • 1 yellow onion
  • 1 bunch of celery
  • 5 cloves of garlic
  • 1 package of McCormick’s Slow Cooker Pot Roast Seasoning
  • 1 cup Veggie Stock
  • Olive Oil, salt, and pepper
  1. Let the roast sit out on the counter for an hour or so to take the chill off. Season liberally with Olive Oil, salt and pepper on both sides. Sear all sides in a very hot pan until brown and beautiful. (5 mins on first side, 2 mins on other side, 30 seconds to 1 minute on small sides)
  2. Remove roast from saute pan and set to the side while you prepare the veggies.
  3. Peel the potato, onion and carrots. Chop all vegetables (potato, onion, celery, and carrots)  into chunks…about 1-2 inch pieces. Smash the garlic with the back of your knife, peel them, and leave them whole.
  4. In a measuring cup, mix the McCormicks seasoning packet into the cup of vegetable stock.
  5. Transfer all vegetables to the slow cooker. Place the roast on top of the bed of veggies. Pour the sauce over everything. Set the slow cooker to low and roast for 8 hours (or high for 4 hours).
  6. To finish, remove the roast from the slow cooker. Drain off all the juice into a sauce pan and cook with a tablespoon of flour until thickened (maybe 10 minutes). Place the veggies on a serving plate, place the roast on top of that and serve the sauce on the side in your best gravy boat.

Here’s to my MawMaw and hoping I can figure out that biscuit recipe!


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