Directions: |
Directions:Take the soups and broths and pour them all in to a medium sized soup pan and bring to a boil.
While the broth is heating up chop up the celery (leaves and all) in to 1-2 inch chops in to the crock pot spreading evenly on the bottom. Next pour in the baby carrots. Slice the tomato in to several slices and place randomly in pot. Take the 5 bullion cubes and place equally in 5 corners.
Place a stainless steel frying pan on your stove and put your stove on high, get the pan searing hot!. While the pan is heating up generously season 1 side of the roast with garlic powder and onion powder. Lightly season same side with Season Salt, Salt, and Pepper. Once the pan is up to heat place roast seasoned side down (once it is in the pan season the other side exactly as described above). Sear the meat on all sides making sure each side is light brown.
The broth should be boiling by now so place the roast in the bed of veggies in the crock pot. Slowly, carefully, and evenly pour the broth over the roast. Take the Worcester sauce and drizzle evenly over roast. Take the Chives and using a cooking scissors cut evenly in to 1/4 to 1/8" slices evenly over entire roast. Roast should now be mostly submerged with 1/4" peeking out over where it is resting, if more is exposed use a spoon to try to dig underneath it so it is more submerged
•Turn the crock pot on high and let simmer to 5 1/2 to 6 hours. If you can flip roast over and let sit for the last 1/2 hour
Notes: |
This recipe for Pot Roast - No Fail Crock Pot (for Carey) is from