We don't have pot roast very often, maybe once a year, but when we do, this is the way it's made--a few herbs and just the right amount of garlic. The meat and vegetables come out so tender and delicious with such little work that it makes me wonder why we don't eat this meal more often.
Slow Cooker Garlic-Herb Pot Roast
(adapted from Betty Crocker's Cookbook)
2-3 pound pot roast
1/2-1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cloves garlic, crushed
6 medium-sized potatoes, quartered
4 medium-sized carrots, cut into into fourths
1 onion, sliced
1 can (10 ounces) beef broth
1) Sear beef in a skillet over medium heat on all sides until brown.
2) Combine all seasonings and garlic and spread evenly over all sides of the roast.
3) Place potatoes, carrots and onions in a 4- to 6- quart slow cooker. Place beef on top of vegetables. Pour beef broth into slow cooker.
4) Place lid on slow cooker and cook on low heat for 8 to 10 hours or on high 4 to 5 hours, until beef and vegetables are tender. Enjoy!
Pot Roast Gravy Directions
1) Once roast is finished cooking, remove beef and vegetables from the crock pot. Measure 2 cups beef drippings and place in a small sauce pan. (Add water to the drippings, if needed, to measure 2 cups total.)
2) In a container with a lid, combine 1/2 cup cold water and 1/4 cup flour. Place the lid on the container and shake until well combined. Gradually whisk into broth.
3) Heat mixture to boiling, stirring constantly. Boil and stir at least 1 minute until thickened. Gravy will continue to thicken as it cools. Enjoy!