I make terrible pot roast. Awful. It’s always too tough. So after years of failed attempts, guess what I finally figured out??? When it’s tough, you have to cook it LONGER. I thought I was over-cooking the roast, but no! Between that revelation and a recipe similar to this one from my friend Jennifer, I can happily say that my days of awful pot roast are behind me. I wish computers had a smell-button, because the house smells incredible while this slowly cooks all day.
1 boneless beef chuck roast, about 4 lbs. (Look for one with lots of marbling.)
4 pieces bacon, chopped
1 teaspoon Lawry’s original seasoning salt
Freshly ground black pepper, to taste (I used lots!)
2 teaspoons extra virgin olive oil, divided
2 whole onions, peeled and sliced thick
6 fresh garlic cloves, chopped
1 can beer (any kind)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary leaves
3 large carrots, peeled and diagonally sliced into 1-inch pieces
6 red skin potatoes, scrubbed, skins on, quartered
- Heat 1 teaspoon olive oil a large skillet over high heat.
- Add chopped bacon and cook 5 minutes.
- Removed cooked bacon using a slotted spoon and put into sow cooker.
- Add onion slices to bacon drippings in same skillet and saute 5 minutes, until slightly browned.
- Add garlic and saute additional 30 seconds.
- Remove onion mixture using a slotted spoon and put into slow cooker.
- Season beef on both sides with seasoning salt and freshly ground pepper.
- Add remaining 1 teaspoon olive oil to same skillet over high heat.
- Once oil is hot, add beef and sear on both sides, about 4 minutes per side.
- Remove from heat.
- Add carrots and potatoes to slow cooker over onions, garlic and bacon.
- Pour beer into slow cooker.
- Add thyme, rosemary, and more pepper to taste.
- Gently fold seasonings into beer/vegetable mixture in slow cooker.
- Place seared meat in slow cooker on top of vegetable/beer mixture, and put on lid.
- Cook on low 6-8 hours or until meat is fork tender and falling apart.
- Using a large slotted spoon, scoop out cooked potatoes, carrots and onions to serve with beef.