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Slow Cooker Pot Roast

  • Serves 4-6
  • Prep Time: 20 Minutes
  • Cook Time: 4-6 Hours

Ingredients

  • 2 tbsp olive oil
  • 1 chuck roast (2½ to 3 lbs)
  • 2 tbsp all-purpose flour
  • 2 c beef stock or broth
  • 4 carrots, peeled and cut into 1-inch pieces
  • 1 onion, sliced
  • 4 garlic cloves, smashed
  • 2 c baby bella mushrooms, sliced
  • 3 sprigs rosemary
  • 2 cups dry red wine
  • salt and freshly ground pepper

Directions

  • Season the pot roast generously with salt and freshly ground pepper. Dust evenly and lightly with the flour.
  • Heat a skillet over medium-high heat, and add the olive oil. Once shimmering, add the pot roast and sear on all sides.
  • Remove to the slow cooker, and then add the beef broth to the pan and deglaze any brown bits.
  • Pour the beef broth liquid into the slow cooker and add the remaining ingredients, seasoning with a bit more salt and pepper.
  • Cook on high for 4 hours or low for 6 hours. Remove from slow cooker and slice into pieces and serve.

MORE: Roast Chicken with Apples

Clinton Kelly Baked Broccoli

Simply Delicious Baked Broccoli

  • Serves 4-6
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes

Ingredients

  • 2 heads broccoli
  • 2 tbsp olive oil
  • salt and freshly ground pepper

Directions

  • Preheat oven to 350 degrees. Cut the broccoli into evenly sized pieces and toss with the olive oil in a large bowl. Season generously with salt and pepper.
  • Spread broccoli on 2 baking sheets, with an inch between pieces, and roast for 20-30 minutes, until lightly golden brown and crisped, but tender.

MORE: Simple One-Pan Chicken and Vegetables

Slow Cooker Pot Roast and Baked Broccoli
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