I think pot roast has gotten a bad rap. It typically conjures up images of dry, jerky-like hunks of meat with absolutely no flavor. But not in my household. My mom has always made this very moist, extremely flavorful pot roast from the gods. In fact, I remember as a teenager eating dinner with my best-friend-of-the-moment. She informed me, making a face reminiscent of smelling a really ripe pair of athletic socks,we would be having “pot roast, blech” for dinner. I was so excited. I loved pot roast. It was seriously one of my favorite meals. So I sat down at the table with pure joy. Until my friend’s mom served me. Oh. My. God. There was nothing about this entree that screamed “delish.” In fact, there was nothing about this entree that screamed “entree.”
It is unfortunate mishaps like this which have led pot roast to be labeled in the “no, thank you” category for many people. Until now. You need to give pot roast another fair shake and try this recipe. And, of course, it’s another crockpot meal because I, well, love the crockpot. A lot. It’s like my third child. And it doesn’t talk back to me. Or pee its pants. I love it.
Crockpot Pot Roast Recipe
- 2 lb. chuck roast (please, please, please use chuck roast. It’s the only cut of roast I have used which results in a very moist pot roast. It’s only fair. Give chuck a chance.)
- flour, garlic powder, black pepper, oilfor browning the meat
- 3 stalks of celery, sliced
- 1 medium onion, sliced
- 2 carrots, sliced
- 2 pkgs of brown gravy mix
- 1 cup of water
- Combine about 1/2 cup of flour, 2 tbs garlic powder and black pepper on a plate. Dredge entire chuck roast in flour mixture, making sure to cover evenly. Shake off excess. Heat up 2 tbs. oil in frying pan. Place chuck roast into pan and quickly brown all sides, until flour is cooked and roast has a golden brown crust. Place into crockpot.
- Add celery, onion and carrots to crockpot.
- Whisk 1 pkg of brown gravy mix into 1 cup of water and pour over roast into crockpot.
- Sprinkle the remaining pkg of brown gravy mix over the top of roast. (I also sprinkle some additional garlic powder and salt)
- Cover and cook on low for 8 hours, basting occasionally with liquid from pot if you can. Make sure and give it enough cooking time. Jumping the gun will result in a dry roast. And no one needs that.
Serve this extremely moist, fall-apart roast over rice, egg noodles or potatoes. Yum.
Love to all, Mindy