The only Pot Roast recipe you need this cozy season ❄️ Ingredients: 2.5lb boneless chuck roast 1 large yellow onion, cut into chunks 6 medium carrots, sliced into 3 pieces 16oz honey gold potatoes (I used the nibbles & left whole) 1 tbsp oil For the rub: 1/2 tsp salt 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika 1/2 tsp rubbed sage 1 tbsp @kitchen fusions bourbon molasses seasoning (or brown sugar) 1 tbsp flour For the liquid 3 cups beef stock 1 tsp garlic powder 1 tbsp honey 2 tbsp McCormick slow cooker pot roast blend For the gravy 1 tbsp cornstarch 2 tbsp water 1. In a small bowl combine salt, garlic powder, onion powder, paprika, sage and sugar seasoning. Whisk to combine and set aside. 2. In a large measuring cup whisk together beef stock, garlic powder, salt, honey and pot roast seasoning. 3. Prep your meat by patting dry with a paper towel. Rub all over with your dry rub and then sprinkle with flour and coat the entire roast. 4. Heat a pan over high heat OR set your slow cooker to sear on high. Sear your roast on all sides until just browned. 5. If using a pan, remove your meat and place in the slow cooker, make sure to pour as much of the pan drippings as possible. 6. Lay your browned meat flat and then add in your onions, carrots and potatoes all around. Pour over your stock mix. 7. Cover and set on high for 6 hours or low for 8 hours. 8. When you’re ready to eat, carefully remove the meat and vegetables onto a large platter. 9. Whisk together the cornstarch and water until it is completely combined. Pour into the liquid in the slow cooker and mix well. Put slow cooker on high and bring to a boil. 10. Once the grace is boiling you’re ready to serve! 11. Dig in and enjoy! We served our pot roast over polenta, but you can serve as is with the vegetables or over rice or pasta!
