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Slow Cooker Pot Roast Recipe

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This recipe for Slow Cooker Pot Roast is from YaYa's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. olive oil
4 lb. chuck roast or blade roast, boneless and trimmed of excess fat
2 yellow onions chopped
8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
1 lb. potatoes, white or Yukon gold, (you may need to halve them if they are too large)
4 large carrots, cut into 2" pieces
2 stalks celery, cut into 1" pieces
¼ c. balsamic vinegar
2 T. Dijon mustard
1 T. brown sugar
2 tsp. dried thyme
1-2 tsp. vegetable stock powder or bullion powder
1 tsp. salt, or to taste
½ tsp. freshly ground black pepper, or to taste
1 c. reduced-sodium beef broth
2 T. plain flour (optional -- for a thick gravy)
2 T. fresh chopped parsley, to serve

Directions:
Directions:
Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker. Add the onions, garlic, potatoes, carrots, celery, vinegar, mustard, brown sugar, thyme, stock powder (or bullion) and salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Cook on high setting for 4-5 hours, or low for 6-8 hours, OR until meat is tender and falling apart, and the vegetables are soft.



 

 

 

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