Pot Roast

Pot Roast served over white rice! Now this one of them dishes that will get you MARRIED. Wheeew. It’s such a staple. The key to maximum flavor in your roast is to stuff it with garlic, sear & season it well, deglaze with red wine & then let it slow cook so the meat can be fall off the bone tender!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat pan to medium heat & cut slits into pot roast to stuff in the Garlic cloves. Then season with seaonings and cover front and back of Chuck add more seasoning if needed.

Step 2

Add Chuck roast to pan and sear until you get a golden browned crust on each side. Then remove meat. Add in butter to caramelize onions & carrots for about 3-5 mins or until onions are browned. Then deglaze with red cooking wine and add In thyme, tomato paste, heavy cream, & flour. To make roux. Stir until you get a nice creamy consistency

Step 3

Set Slow cooker to low heat setting and add in roux carrots and onion from the pan, potatoes, both seasoning packets, better than bouillon, garlic clove, & water. Mix thoroughly then add in roast. Let the roast cook on high for 35 mins and then low for 9-12 hrs or until meat is super tender and easily shreds. Be sure to sample gravy/ liquid to make sure it’s seasoned to your liking

Step 4

Once finished shred meat serve with rice or mash potatoes and garnish with thyme.