The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
There’s a variety of pot roast recipes to try out and this one has been my easy winter go-to meal. It’s quick, easy, and perfect for the cold wintery days. I’m never motivated to cook time-consuming dinners in the middle of January or February, and this recipe solves that.
Picking the right cut of meat
You can use any of the below beef cuts for your pot roast:
- Chuck Roast (Recommended) – A chuck roast is an affordable option and allows for the meat to be shredded easily for meal prep. It has great flavor and is tender from the slow cooker.
- Brisket – Using a brisket allows for a tougher meat, but it tenderizes well in a slow cooker. It’s a great option for a pot roast.
- Bottom Round – This meat cut is a leaner option, but it does dry out easily so you must monitor as it is cooking.
Prepping the Chuck Roast
- For the best results, dry out the meat with paper towels. The dryer, the better. Then, cover the meat with the seasoning listed below (salt, pepper, garlic powder, and onion powder) or season it to your liking.
- Let it sit for up to 24 hours before cooking to allow the seasonings to soak in. If it’s wrapped in the fridge for over an hour, add in melted butter to allow it to soak into the meat.
Ingredients
- 1 Small White Onion
- Olive Oil
- 2 cloves of Minced Garlic
- 1 tablespoon of Maple Syrup
- 2 lb Chuck Roast
- ½ teaspoon of Salt
- ½ teaspoon of Pepper
- ¼ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- 2 Tablespoons of Butter
- 4 Cups of Beef Broth
- ¼ teaspoon of Thyme
Directions
- Dry the meat with paper towels and season it with salt, pepper, garlic powder, and onion powder. Set to the side.
Caramelizing the Onions
- Chop the onion into thicker slices (about ½ a centimeter). In a sauce pan, heat up 1 tablespoon of olive oil on medium heat. This should take 2-3 minutes or until the oil moves freely around the pan.
- Place the sliced onions into the pan and lower the heat to low-medium. Stirring the onions allow them to heat up for 7-10 minutes.
- Add in the minced garlic and continue stirring for 5 more minutes. Then, add the maple syrup and continue stirring for 7-10 more minutes or until the onions are golden brown. Once completed, add the onions into the slow cooker.
Prepping the Chuck Roast
- Add 2 tablespoons of butter to a pan. I usually use the same pan as the onions, but it’s your preference.
- Once melted, sear the meat for 1-2 minutes on each side. Then, add the chuck roast to the slow cooker.
- Pour in the 4 cups of beef broth and thyme (you can use ground thyme or get some fresh from the store). You want the beef broth to cover the chuck roast.
Optional: At this time, you can add potatoes and carrots to the slow cooker to have a more traditional pot roast. I prefer to have this pot roast with mashed potatoes so I don’t add either to this recipe.
- Turn the slow cooker on high and cook for 3 ½ hours. Half way through cooking flip the chuck roast.
- After 3 ½ hours, the chuck roast should fall apart when you try to pick it up with tongs. If it doesn’t, then it usually needs to keep cooking.
- Once it’s done, I shred the chuck roast and allow it to cook for 15 more minutes to really soak up the juices. Then, enjoy!
Why Shred the Pot Roast?
Ultimately, it comes down to preference, but I think shredding it makes it easier to serve and to use as meal prep. If there are leftovers, soaking in the juices makes it taste 10x better the next day. It’s also easier to serve to the kids or any guests.
