Pot Roast attempt #1

Pot roast with carrots and potatoes is a comfort meal that many of us grew up on. Some of the more traditional recipes call for a packet of onion soup and a packet of ranch seasoning. I personally try to make mine using simple ingredients without additives, so I thought I would share my attempts as I try to come up with an awesome alternative for those trying to do the same!

Ingredients:

• 1 chuck roast (about 3.5-4 lbs)

• 1/2 cup chicken bone broth

• 3-4 medium sized carrots, peeled and cut into thicker pieces

• 3-4 Yukon gold potatoes, washed and chopped

• Seasonings (I always measure to taste)

  1. Salt

  2. Pepper

  3. Homemade ranch seasoning (see previous blog post)

  4. Italian seasoning

  5. Dried onion

  6. Worcestershire sauce (I use quite a bit, maybe a quarter to a third of a cup)

  7. chopped fresh garlic (no shame in using garlic powder though, I do it all the time)

Instructions:

1. Sear your chuck roast on all sides, you do not want to cook it, you just want to get a nice sear for the flavor.

2. Add your carrots and potatoes to your slow cooker (I prefer to use my instant pot), place your chuck roast on top, then add your seasonings and broth.

3. Slow cook on LOW for 6 hours

4. When the meat is cooked, shred it and place it back in your slow cooker.

Overall, I think this first attempt was pretty good, the flavor was nice, I do think the meat could have been more “fall off the bone”. I see many recipes include a can of pepperocini’s, and i am wondering if the acidity from those is what’s making my meat not as tender as I had hoped. Any insight into this is much appreciated :)

I will continue to try new attempts at this pot roast until I get it perfect!