Pot roast is one of those dishes that can be found everywhere. It’s super delicious and easy to make! I tend to cook without measuring so much of what I do is to taste.
- Beef Chuck Roast
- Carrots: 3-4
- Celery: 1-2
- Onion: 1 (I like to use yellow onions)
- Black pepper
- Knorr Beef: 1 cube
- Chicken Bullion: 1 cube
You can find Knorr beef and chicken at your local asian market. This is how the box looks like! https://www.knorr.com/us/en/products/bouillon/beef.html
Wash carrots and celery and then chop to about 2 inch pieces. If you like them bigger or smaller go for it! I like to chop the celery to about 1 cm cuts. Place in slow cooker.
Wash mushrooms, chop if they’re not already. I buy the ones already chopped so I don’t have to cut more.
Onions. Cut into thin long thin slices.
Cut the chuck roast into 1 inch thick pieces, or as close as you can. Salt and black pepper the roast on all sides. Take a spoon full of flour and pat it on each side of the roasts.
In a pan, add olive oil and garlic. Cook the garlic till lightly brown. Add in the chuck roasts. Cook till lightly brown. Place the roasts into your slow cooker.
In the pan with whatever juices are left from the roast, simmer the mushrooms and onions with the chicken and beef Knorr cubes. Once the onions are translucent, turn off your stove cause you’re nearly done! Pour everything into the slow cooker, add in the Thyme and Rosemary and set it at medium for 6 hours!
Now all you have to do is forget about it until the entire house starts smelling delicious and you get super hungry! Pair with mash potatoes, cauliflower or whatever side you wish. It’s delicious! Don’t forget the wine. Let’s eat!