Miracle Pot Roast—the meal that never ended! This comforting Crock Pot pot roast was a family dinner that just kept on giving.
Ingredients
1 chuck roast (3.5 pounds)
6 cloves fresh garlic
1 bell pepper
1 onion
2 cups baby carrots
4 celery stalks
Flour for dredging
2 teaspoons seasoned salt
1 teaspoon black pepper
1 cup hot water
2 tablespoons beef bouillon
Broth substitution: Instead of the hot water and beef bouillon, you may use 1 cup of beef broth or stock.
Instructions
Make slits in the roast and stuff them with the fresh garlic cloves.
Season both sides of the roast with seasoned salt and black pepper, rubbing the seasoning into the meat.
Season the flour, then dredge the roast in the seasoned flour.
Brown the roast on both sides in a preheated heavy skillet.
Cut the bell pepper, onion, and celery into pieces. Add the roast and all the vegetables to the Crock Pot.
Dissolve the beef bouillon in the hot water and pour it into the Crock Pot, or use 1 cup of beef broth or stock.
Cover and cook on HIGH for 5–6 hours or LOW for 8–10 hours, until tender.
Serve with mashed potatoes or rice!
What are your favorite side dishes to serve with pot roast? Tell me in the comments!
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