Pot Roast - CrockPot Style

There is nothing better than smelling Pot Roast cook all day in the crock pot.  Ok, well maybe there is, but today it holds true!  Who doesn't love the melt in your mouth tenderness of the meat and the veggies packed with flavor?

Pot Roast

2 - 3 lb Chuck Roast

1 Tbsp butter

1 Tbsp Olive Oil

1 medium onion, thinly sliced

A bunch of carrots, cut into 1-2 inch chunks

2 -3 cups No Salt Added Beef Broth (make sure it's Gluten Free)

2 Garlic cloves, minced

Salt and Pepper to taste

Sprinkle of Thyme and Sage

In a large skillet over medium high heat, melt the butter and add the olive oil.  Saute the onions until they start to caramelize.  Throw in the carrots during the last few minutes.   Remove the onions and carrots from the skillet and set aside.  

Season the chuck roast with salt and pepper to your tastes.  We love pepper, so I tend to use a lot on my meat.  In the same skillet you sauteed the onions and carrots, sear both sides of the roast.  I love that sound!

In the crockpot, add the beefstock, spices and garlic.  Add the roast (the beef stock should just come to the top of the roast).  On top of the roast, add the onions and carrots.  Cover and cook on low for 8 -10 hours.