I’m spoiled with one of those Cuisinart all-in-one slow cookers that’s non-stick. I’ve only had it about 1 year, but WHERE HAS IT BEEN ALL OF MY LIFE? Seriously, its worth it to splurge and have a non-stick version because the clean up takes just a minute. The stuck-on food on my old slow cooker was why I didn’t use it very often. That’s all changed!
1 chuck roast (mine was 3lbs)
1 pound carrots, cut into chunks (I use rainbow carrots)
1 onion, peeled and cut into large chunks
3 stalks celery, cut into large chunks
1 pound of small potatoes, cut in half (I use small purple potatoes)
2 cups beef broth
1 tbsp corn starch
Seasoning for meat:
The meat gets its own section. 🙂
2 tbsps steak seasoning
1 tbsp sea salt or kosher salt
4 garlic cloves, minced
1 tbsp dried thyme
2 tbsp dried rosemary
Rub all over both sides of meat and sear meat in hot pan with olive oil. Remove from pan and set aside.
Here comes the veggies! I use all organic veggies. Cook in same super hot and olive oil coated pan as you cooked the meat in and keep moving them around for about 5 minutes, until they have a nice sear on the edges.
Place meat in slow cooker, then seared veggies all around the meat. Cover the meat and veggies with the beef broth.
It should look like this! 🙂
Cook on low for 7 hours. After its all done, pull the roast and veggies out and set aside. Skim any fat off of the surface of the drippings. Pour drippings into saucepan with the cornstarch whisked in and cook 5-7 mins on medium heat until it gets to a slow boil. That’s some mean flavored gravy. I always go crazy and make mashed potatoes too. My fam loves them whenever possible!