When you get a foot of snow and single digit temps before Halloween it’s time to blow the dust off the crockpot. Simple and delicious this meal is sure to warm you up on a cold winter night.
Prep Time - 15min
Cook Time - 8-10 hours
Serves - 4-8 (depends on Roast Size)
Ingredients:
- 3-5lb Grass-fed Chuck Roast - Rump Roast, Pot Roast, Shoulder Roast all work as well
- 1-1.5lb Fingerling Potatoes
- 4-6 Carrots cut into 1” pieces
- 2 medium yellow onions - halved and sliced
- 16oz Grass-fed beef broth
- 4 Cloves of Garlic - Peeled Whole
- 2 Tbsp Grape Seed Oil or Beef Tallow
- 2 Tbsp cold water
- 1 Tbsp non-gmo corn starch
- Salt
- Pepper
- Bread
- Butter
Alternate Ingredients
- The Spice Guy Summit County Steak & Veggie Seasoning
- The Spice Guy Roasted Garlic Blend
- Parsley Chopped for Garnish
Directions
- Set Crock Pot to Low
- Layer Bottom of Crock Pot with Potatoes, Carrots, Onions and Garlic
- Pour beef broth over veggies
- Mix cornstarch with cold water and pour over veggies
- Pat roast dry with a paper towel
- Liberally season roast on all sides with salt and pepper - For extra flavor boost use The Spice Guy Summit County Steak and Veggie Seasoning and Roasted Garlic Blend
- Heat a large cast iron or frying pan over high heat with 2Tbps oil or tallow
- Sear Seasoned Roast for 2-3 min on each side to form crust on meat.
- Place seared roast on top of veggies in crock pot
- Pour oil from frying pan over roast
- Cover and cook for 8-10 hours over low heat
- You can shred the meat or break it into individual sized chunks
- Serve potatoes, carrots and meat in bowl and ladle broth over meat
- Salt and Pepper to taste if needed
- Optional - Garnish with parsley
- Buttered bread is this dishes best friend
