So I did forget that I wanted to share the Pot Roast I made for Devon on his birthday. Yes, I know his birthday was over two weeks ago. I’ve been busy!
But it was amazeballs. I sort of randomly did things with it, which turned out really well. I was looking at Pot Roast recipes on Pinterest and online, but I don’t care if it is in the slow cooker for 8 hours, 1 tsp of pepper isn’t going to season a 2.5lb slab of meat no matter what you do to it.
So I tried out my own spice rub. So not only was it moist (because slow cooker) but everything was sooooooo flavorful, which it needs. Badly. I do admit to going a little heavy on the seasoning, you can adjust for your own palate, but this much food really does need to have a lot of seasoning in it. It’s going to be so bland alone.
It turned out amazing. Devon finished it while I was gone last weekend because as we know when Devon takes seconds, he liked it. And I figured, I can’t go wrong with meat and potatoes for his birthday.
Slow Cooker Pot Roast
- 2.5-3lb Chuck Roast (ours was slightly under 2.5 lbs)
- 2/3 lb baby carrots, washed
- 3lbs small red potatoes, washed and halved (we like red potatoes with the skins on, you can choose your own potato)
- 1.5 yellow onions, peeled and sliced thick
- 4 cups beef stock
- 2 cups water
- 3 tbsp Kosher salt
- 3 tsp black pepper
- 1 tbsp Season-All
- 1.5 tbsp Garlic Powder
- 1.5 tbsp Onion Powder
- 1 tbsp Italian Seasonings
- 1 tbsp McCormick Cajun Seasoning
- 4 tbsp butter
- 4 tbsp flour
Allow the meat to sit out for about 30-45 minutes at room temperature so that it isn’t super cold when it starts in the slow cooker I’ve found it cooks better at somewhat room temperature.
In a small bowl, combine the salt, pepper, Season-All, garlic powder, onion powder, italian seasoning and cajun seasoning in a small bowl. Use a spoon to sprinkle the seasoning blend over the meat and press/rub the spices into the flesh with your hand. You almost want to make a crust on the meat with the spices. Use the spoon to get the spices out of the bowl, this way if there is any left, you can put it in a baggie and use it again later. Cover the entire roast; top, bottom and all sides, and then carefully place the roast into the crock pot.
Wash the potatoes and carrots. Halve the potatoes and slice the onions into thick slices and place the vegetables on top of the roast in the crock pot.
Sprinkle more of the season rub on top of the vegetables. Then cover the roast with the beef stock and water until the vegetables are covered.
Cover the slow cooker and cook on high for 5 hours, then reduce to low for another 1-2 hours.
Pull the meat and veggies out of the slow cooker and allow them to rest for about 15 minutes with some of the cooking liquid in a serving/baking dish covered with foil. While the meat is resting, reserve about 4 cups of the cooking liquid to create a gravy.
In a medium sauce pan, melt 4 tablespoons of butter. Once the butter is melted, whisk in about 4 tablespoons of flour and cook until it’s combined, bubbling around the edges and pale in color.
Slowly add in the reserved cooking liquid, whisking while adding. Reduce heat to medium and continue whisking for another minute or so to make sure there are no clumps. Allow the sauce to thicken, stirring occasionally, for about 10 minutes. Adjust salt and pepper as needed.
Uncover the meat and serve, spooning some of the gravy over the meat and veggies and serving the rest on the side.