The perfect pot roast–Hearty, warm, and delicious. Perfect for a cozy Sunday or a busy weekday night. Fix it in the morning, and come home to dinner ready and your home filled with its beautiful aroma.
It feels like two days ago, it was September 1st. I can hardly believe we’re in the last week of September and October is knocking. From now until the New Year, this is one of my favorite seasons of life to cook for. Making food for family and friends is what the Buttermilk Club is all about.
To bring in the Autumn season, I’m kicking it off with this classic, perfect, pot roast. It’s easy, it’s delicious, and it might even be better leftover. The entire time this is cooking, Knox raves about how the house smells. It’s better than a Fall candle!
Ingredients for Pot Roast
Here’s the list of Ingredients you’ll need to make this pot roast:
- Olive oil
- 2-3 Pound Chuck Roast
- yellow onions
- garlic
- pound of tiny potatoes
- carrots
- apple cider
- balsamic vinegar
- dijon mustard
- fresh thyme
- fresh rosemary
- bone broth
Let’s make Perfect Pot Roast
This is recipe is super easy! Place the onions, carrots, and potatoes in the slow cooker, forming a little nest for the roast to lay in.
Before placing your roast in the pot, rub your roast down with some salt and pepper, then sear it on all sides in a hot pan on the stove with butter or olive oil. This will create basically a crust around your roast and will keep the flavor of it while it’s cooking in the slow cooker. It’s tempting to skip this step but don’t! It really makes a difference.
Once your roast is all seared, place it in the slow cooker along with the remaining ingredients. Cook on low for 8 hours. Future you will love past you for this one. <3 Enjoy!
looking for more cooking inspiration? I’ve linked more recipes below! <3
Perfect Pot Roast
Ingredients
- 1 tablespoon olive oil
- 2-3 pound chuck roast
- 2 yellow onions
- 6 cloves of garlic
- 1 pound baby potatoes
- 5 large carrots chopped (or 1 to 2 bags of baby carrots)
- ¼ cup apple cider
- 1 cup beef bone broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon fresh thyme
- 2 tablespoon fresh rosemary
Instructions
- In a medium pan, heat olive oil over medium heat. Sear all sides of the chuck roast to create a brown crust. About 1-2 minutes on each side. Once all sides are seared, place in the bottom of the slow cooker.
- Add all remaining ingredients to the slow cooker. Cook on low for 7-8 hours. Enjoy!