Cooking meat “melt in your mouth” roast pot


1 roasted chuck (mine was 3lbs)
olive oil
1 lbs peeled carrots, cut into large pieces
2 pounds of potatoes, peeled and cut into large pieces
1 onion, peeled and cut into large pieces
2 stalks celery, chopped large pieces (optional)
1 cup beef broth
1 tablespoon of cornstarch
Season Mix –

2 tablespoons of meat seasoning (the mine is bought from the store and contains a mixture of pepper, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

directione :

Mix the seasoning mixture together in a small bowl. Sit aside.

Cover the sides of the meat with olive oil. Sprinkle on a third of the spice mixture on each side.

Burn the sides of the meat in a large skillet over medium heat. Transfer the barbecue to a slow cooker.

Place the vegetables in a large bowl. Sprinkle a little olive oil to encapsulate the vegetables. Sprinkle the remaining mixture with spices. Add the vegetables to the same pan that you used to burn the meat. Smear it for approximately five minutes – stirring occasionally.

Transfer the vegetables to the top of the grill in a slow cooker. Pour in the beef broth. Cover it with a cover.

Cook on low heat for 9 hours or on high heat for 6 hours.

With a turkey beater, recover most of the cooking juices from the slow cooker. Transfer the juices to a small saucepan and cook over medium heat on the stove. Whisk the cornstarch with a little water. Mix the juices with the whipping. Bring it back to a low heat until it becomes thick. Taste and adjust spices as needed.

Transfer the roast and vegetables to a large plate. Scoop the broth over. Serve immediately.

Angela’s Advice To Save Time: I usually prepare vegetables the evening before so I don’t have to take the time to do the job in the morning. Simply store the peeled and sliced ??carrots in a bowl or plastic bag in the refrigerator. (Do the same with the onion and celery.) Store the peeled and chopped potatoes in the refrigerator – immersed in cold water in a large bowl. (Just drain the water in the morning.) Also, the spice mixture can be done the night before to save some time in the morning. To enhance additional flavor and to save more time in the morning, beef can be prepared the night before and stored in a large plastic bag in the refrigerator.

If you like this recipe please enjoy and share!

Be the first to comment

Leave a Reply

Your email address will not be published.