In combination of several suggestions in the reviews, this was just the MOST DELICIOUS AND TENDER roast I have ever tasted (it was also my first time making one)! Here's what I did... I sliced a 2½ lb boneless beef chuck pot roast into 4 large serving pieces. It didn’t have much fat so no trimming was necessary. In a deep dish, I rubbed all sides with steak seasoning, fresh ground black pepper, coarse kosher salt, and about 2+ tablespoons ready-to-use minced garlic then poured about 1+ tablespoon balsamic vinegar and Worcestershire sauce on top turning the meat to coat. While that sat, I sliced up a yellow onion then browned the meat on all sides with the onion in extra virgin olive oil. Transferred the meat (including all the juices in the pan) to my slow cooker, added 1 cup beef broth, 1+ tablespoon minced garlic, ¼ packet of onion soup mix (leftover from making dip), fresh ground pepper, garlic salt, oregano, marjoram, thyme, and paprika. Covered and set to low for 6-8 hours. Just about 2 hours before it was done, I added whole baby carrots, chunks of celery, red onion, and mushrooms. Instead of adding potatoes, I made mashed potatoes and brown gravy from the juices. The original recipe is a good “base”. Just be creative and use your spices!
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