My Favorite Pan Seared Pot Roast

So who wants the most amazing roast ever to feed to your family?! Let me raise my hands twice on that one. I have the best and easiest pot roast recipe in the game! This is a game changer for you and your family.

Begin with a great cut of meat for your pot roast (4-5 lb). A boneless chuck roast is my first pick. My second pick is probably a shocker to most, but have you tried beef brisket. I know it is mostly known for barbecue recipes, yet if makes an outstanding pot roast. Pro Tip - The tougher the cut, the better the pot roast. Tougher cuts of meat have lots of tough connective tissue and when you cook the roast at a low temperature for a long period of time, the tissues soften.

If time permits, sear your beef to get the most flavor out of your beef and give it a rich color. If not, no worries as this recipe is still good without searing. Pan sear your meat on high to quickly cook the outer surface of the meat so that it caramelizes and forms a crust. Heat the beef in a large heavy bottomed skillet (either cast iron or stainless will work) on medium-high. Be sure to coat the bottom of the pan with oil. While the oil is heating (the surface of the oil will shimmer when it is heated properly) pat the surface of the beef with a paper towel to remove any excess moisture. Now simply season the beef with salt and black pepper. You could also use your favorite seasonings. I am using my favorite, general seasoning by Spice King. If you have a seasoning that you can’t live without, share with me I’d love to give it a try. Now place the beef in the skillet. Allow the beef to cook for a minute or two before turning. Note you will hear a lot of sizzling and a little smoke. Now I know you probably want to move the meat around in the pan, but resist the urge. Now repeat on each of the remaining sides of the meat. After your beef has its rich color and caramelize crust transfer the meat to the slow cooker. And like my aunt used to tell me, don’t you throw them juices out. Make sure you transfer them as well to the slow cooker.

In a bowl combine a packet of dry ranch, a packet of Italian dressing, a packet of brown gravy, and 1/2 cup of water. Pro Tip - try using beef broth instead of water. Pour mixture over pot roast. Cook the roast on low for 7-9 hours ( depending on how well cooked you would like your roast). I like to cook mine for 8 hours. Two hours before the roast is finished, add carrots and potatoes. I like to use baby carrots and nu-potatoes (cut into quarters).

Eight hours later you have a to die for roast with vegetables. All with little effort! My family just loves this pot roast and I get to look like a hero that put all kinds of work in the kitchen.

Enjoy!

-Lessa

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