This is the best pot roast I’ve ever made. I created this recipe after looking at a few others and combining them so I could use only ingredients I already had on hand. I thought I should share it with ya’ll.
  • A beef roast around 2-4lbs of any type
  • Two Tbs olive oil
  • Five cloves of garlic, peeled and crushed
  • Salt and pepper
  • One medium sweet onion, quartered
  • Four carrots, peeled and cut into large chunks
  • Fresh thyme, oregano, and rosemary. Whole or finely chopped. It doesn’t matter.
  • Beef Broth
  • One tsp beef bullion
  • Four or five pepperoncini
  • A Tbs of Worcestershire sauce
1. Season the roast with salt and pepper.
2. Heat the oil in a cast iron skillet on medium high heat. Add the garlic, then sear the roast in that on all sides. Place the roast in the slow cooker. Scrape the drippings and
garlic from the pan in on top of that.
3. Add the onion, carrots, pepperoncini, fresh thyme, oregano, and rosemary. Add the worcestershire sauce, bullion, and more salt and pepper. Add enough beef broth to fully cover the meat.
4. Let it cook in the slow cooker on low for 8 hours. The less you open the lid to check on it, the better. You want all that heat and steam trapped in there.
Serve this with mashed or roasted potatoes, brussel sprouts, and homemade dinner rolls.
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