The perfect pot roast recipe has always eluded me. My roasts have always tasted like a salt lick or have been flavorless or despite drowning in a sea of liquid, have been dry as the Sahara...until now!
I've been in a race against time to write down what turned out to be the best roast I've ever made. I have the unusual ability to make a recipe that is awesome the first time I use it, but is just "meh" when I try to recreate it later on. That is a big part of why I started this blog. I want to be able to serve meals to company with confidence instead of a series of unfortunate incidents. ;)
Anyway, I loved this. It was tender, the meat was juicy and the potatoes were tender. I used quartered red potatoes and left the skins on. Next time I'll add carrots as well. If I was a working mom, I'd prep this at night, refrigerate it and plug 'er in the next morning for 8-10 hours. I ended up cooking it 2 1/2 hours on high (because our mornings often get off to slow starts), followed by 3 hours on low and it was PERFECT.
If you are on a low sodium diet, use low sodium beef broth instead of the bullion/water and don't salt your meat. You can always add salt later, but you can't take it out once it's in there. Seriously, it's a true fact. =P
I like meals that I can cook once and eat twice, so I thickened the juices with a little cornstarch mixed with water to make a gravy. I added the leftover beef, heated and served over mashed potatoes. You could use your leftovers to make a vegetable beef soup, cheesy/beefy subs or beef stroganoff!
3-4 lb chuck roast (I used a chuck tender roast- not sure what that the difference is.)
1-2 tsp Montreal Steak Seasoning (or plain ole S & P)
2 c water
2 beef bullion cubes
1 pkt dry onion soup mix
1 tsp garlic powder
veggies of choice- potatoes, carrots, onions etc...
- Season both sides of roast with 1-2 tsp Montreal Steak Seasoning. Brown all sides in a large skilled over medium/high heat. Place in crock pot. Add veggies if desired.
- Add water, bullion, soup mix and garlic powder to to skillet. Cook and stir, loosening bits on the bottom of the skillet, until bullion dissolves. Pour over meat and veggies.
- Cook on low 8-10 hours or high 4-5 hours.