Thursday, August 29, 2013

CrockPot Pot Roast

Bottom Round Roast or Chuck Roast
2 Tbsp olive oil
2 whole onions
6 whole carrots
salt to taste
pepper to taste
2-3 cups beef stock
1 packet Lipton Onion Soup Mix

Generously salt and pepper your roast
Heat a large pan over medium-high heat.  Then add 2-3 Tbsp of olive oil
Cut two onions in half and cut 6 carrots into 2-inch slices
When the oil is hot, add in the halved onions, browning them on all sides.
Remove the onions to a plate
Throw in the carrots and toss around until browned
Remove the carrots to a plate
Place the meat in the pan and sear for a minute on all sides until it is nice and brown all over.
Place the meat in the crockpot
Deglaze the pan with beef broth (about 1 cup)
Pour the deglazing and beef broth to cover the meat halfway up
Top the beef with the onions, carrots, rosemary and onion soup mix
Cook on low 7-9 hours or high 4-5 hours

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