Ingredients

The following ingredients have 4 Servings
  • 3-4 lb. Chuck Roast (see notes for other cut options)
  • 2 tablespoons flour
  • 4 tablespoons olive oil
  • 3 tablespoons corn starch
  • 3 tablespoons cold water
  • 2 teaspoons brown sugar
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 cup chicken broth
  • 2 cups beef broth
  • 1 cube beef bouillon (or 1 tsp better than bouillon)
  • 1 ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoons low sodium soy sauce (can sub Worcestershire)
  • 2 ¼ lbs. baby potatoes (see notes)
  • 2 lbs. whole carrots (cut into halves or thirds.)
  • 2-3 drops Kitchen Bouquet browning and seasoning sauce (optional: gives it a darker color)
  • 1 Tablespoon cold unsalted butter

Instruction

  • Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
  • Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
  • Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy mixture, followed by the pot roast and any juices from the plate.
  • Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
  • Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
  • Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.
  • Cook on high for 5-6 hours or on low for 8-10 hours.
  • Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.