Ingredients
Scale
- 2–3 lb. beef pot roast or chuck roast
- 1 tbsp olive oil
- 3 carrots, cut into chunks
- 8 baby potatoes or one large potato, cut into chunks
- 3 garlic cloves
- 6–7 pearl onions or one small yellow onion
- 1 1/2 cups water
- 2 beef bouillon cubes
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Season one side of the roast with salt, pepper and garlic powder.
- Place in skillet seasoned side down and then season the other side.
- Cook for 2 -3 minutes, until it’s seared and then flip to other side.
- When the roast is seared on both sides, transfer to the slow cooker.
- Add the carrots, potatoes, onions and garlic with the bouillon cubes.
- Pour in 1 to 1 1/2 cups of water depending on the size of the roast. It should be enough water to come up the sides of the roast but not covering.
- Set your slow cooker to the high or low setting depending on how much time you have to cook the roast. Both times turn out great!
- Transfer roast to platter with veggies and serve!
- Enjoy!
Notes
- My high Slow Cooker setting is 4 hours and my low is 8 hours.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course