Over the years, I
tried numerous recipes as I endeavored to make the perfect pot roast. While some recipes were simple and others complicated, the meat always seemed to turn out either tough or flavorless, and oftentimes both. I eventually discovered I was not using the correct cut of meat, and as my options for flavoring drastically decreased, the final outcome improved…
- Generously salt and pepper a chuck roast, sear it in a hot pan with a approximately 2 tsp. olive oil, browning both sides.
- Once it is nicely browned, place it in a crock pot.
- Add 1/2 -1 cup of water to pan, deglazing the “brown goodness” in the pan.
- Season broth with salt, and pour it in with the roast.
- Put on the lid, and set on high for 5-6 hours.
Once the roast is tender, serve and enjoy. The broth makes a nice gravy when thickened with corn starch or flour, base for a tasty beef and vegetable soup, or frozen for use at a later time.
