SLOW COOKER « MELT IN YOUR MONTH » POT ROAST

Bake in the oven meals are always the best, especially casseroles, I personally adore them. Today I’m presenting you a pork chop supreme recipe, I hope you like it.

INGREDIENTS:

•1 chuck roast[mine was 3 pounds].
•Olive oil.
•1 Pound, carrots, peeled and cut into large chunks.
•2 Pounds, potatoes, peeled and cut into large chunks.
•1 Onion, peeled and cut into large chunks.
•2 stalks celery, cut into large chunks [optional].
•1 Cup, beef broth.
•1 Tablespoon, corn starch.
SEASONING MIX:
•2 Tablespoons, steak [mine is store – bought and has a blend of peppercorns, garlic, paprika, parsley and salt}
•1 Tablespoon, kosher salt.
•1 Tablespoon, dried thyme.
•1 Tablespoon, dried rosemary.

INSTRUCTIONS:

-Combine together seasoning mix in a small bowl. Set aside.
-Coat both sides of meat with olive oil.Sprinkle on a third of the seasoning mix onto each side.
-Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
-Place the vegetables in a large bowl.Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix.Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.
-Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth.Cover with lid.
-Cook on low for 9hours or on high for 6hours.
-Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.