Slow Cooker Tender Herby Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3.45 lb Beef chuck, arm pot roast 3 tbsp Extra Light Olive Oil 4 cup, chopped Carrots, raw 8 medium (2-1/4" to 3-1/4" dia.) Potato, raw 2 stalk, large (11"-12" long) Celery, raw 1 medium (2-1/2" dia) Onions, raw 1 cup Beef broth, bouillon, consomme 1 tbsp Argo Cornstarch SEASONING MIXTURE:6 tsp McCormick GrillMates Montreal Steak Seasoning 1 tbsp Thyme, ground 1 tbsp Rosemary, dried 1 tsp Salt 1 tsp Pepper, black
Mix seasonings in a small bowl, set aside. Drizzle some olive oil on roast, rub in about 1/3 of the seasonings on to meat. Sear both sides of meat in a pan with a little olive oil. Transfer to crock pot. Place the vegetables in a large bowl, drizzle with some olive oil to coat. Sprinkle the rest of the seasonings on to the vegetables and toss to coat. Saute' the vegetables in the same pan as you did the meat. Saute' for about five minutes. Add vegetables to the crock pot with the meat. Pour in the beef broth. Cover with lid. Cook for about 6 hours on high or 9 hours on low. Make a gravy from the juices in the slow cooker. Remove the juices from the pot with a turkey baster and place them in a saucepan on the stove. Wisk together the cornstarch and a little water. Add it to the meat juices and cook until thickened. Pour over meat and vegetables. Serve.
Serving Size: Serves about 6-8
Serving Size: Serves about 6-8
Nutritional Info Amount Per Serving
- Calories: 815.0
- Total Fat: 43.6 g
- Cholesterol: 117.3 mg
- Sodium: 1,122.5 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 7.8 g
- Protein: 60.1 g
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