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The Best Pot Roast Recipe

Name: The Best Pot Roast Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Ingredients: 1 3-4 lbs chuck roast; 3 tsp salt (or about 1 tsp per pound of meat); 1 tsp pepper; 1/2 tsp garlic powder; 2 dried bay leaves; 2 tbsp coconut oil (or oil of choice); 1 small yellow onion, quartered; 8 oz package sliced baby bella mushrooms (optional); 4-5 butter potatoes quartered (or halved, depending on how big they are); 3 cloves garlic, crushed; 4 carrots, peeled and quartered; 1 recipe of homemade cream of mushroom soup (or 1 10 3/4 oz canned cream of mushroom soup); 1/4 cup red wine; 2 tbsp Worcestershire sauce; 3/4 cup beef broth (or water)

I knew I made it into some kind of wonderland when I made the best pot roast recipe. But first - When I was a child, walking from the bus stop to home, suffering the

Prep

20 min

Cook

Total

3h 20m

Serves

Instructions

01
Preheat oven to 325 degrees.
02
In a small dish combine 2 teaspoons salt, 1 teaspoon black pepper and 1/2 teaspoon garlic powder. Mix it all together.
03
Rub the dry mix all over the roast.
04
Heat the oil in a dutch oven and sear the roast on all sides (about 2 min. per side)
05
While it is searing, prepare the gravy. Combine cream of mushroom soup, 1/4 cup red wine, and 2 tablespoons Worcestershire sauce. Set aside.
06
Once meat is seared, remove from dutch oven and add all the veggies. Sprinkle 1 tsp salt and 1 tsp pepper all over the veggies. Mix. Allow them to cook for two minutes while stirring.
07
Make room for the roast in the middle of the dutch oven and add the meat back in.
08
Add two dried bay leaves.
09
Pour the gravy on top of the roast.
10
Pour the broth (or water) around the roast.
11
Cover with lid and place in oven for 3 1/2 to 4 hours.The meat should fall apart easily when pierced with a fork.
12
Serve warm!
13
In a small dish combine 2 teaspoons salt, 1 teaspoon black pepper and 1/2 teaspoon garlic powder. Mix it all together.
14
Rub the dry mix all over the roast.
15
Optional: Sear roast in a skillet over medium high heat (2-3 minutes per side) or, if your slow cooker has a saute function, sear the roast in the Slow Cooker on the saute function.
16
While it is searing, prepare the gravy. Combine cream of mushroom soup, 1/4 cup red wine, and 2 tablespoons Worcestershire sauce. Set aside.
17
Add all the veggies to the slow cooker. Sprinkle 1 tsp salt and 1 tsp pepper all over the veggies. Mix to combine. Make room for roast in the middle and place roast in the slow cooker.
18
Add two dried bay leaves.
19
Pour the gravy on top of the roast.
20
Pour the broth (or water) around the roast.
21
Cook on low for 5-6 hours or on high for 2-3 hours. The meat should easily come apart when pierced with a fork.

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Instructions

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