This has become my go-to recipe for pot roast. Since I normally do roasts around 2-1/2 lb., but use the full sauce recipe, I have to thicken it with cornstarch after removing the roast to make the gravy (and add some Gravy Master, my secret ingredient). I use powdered spice rather than fresh - no problem. The one significant change I make is to use sherry (real sherry, not cooking sherry, which is too salty) as a substitute for part of the chicken broth; I much prefer this flavor to the results from using red wine. Add the garlic; you'll get a burst of garlic smell which subsides after a bit as it blends; add the sherry as the first liquid, and you'll get the same effect - a burst of sherry smell which subsides as it cooks in. Then add the chicken broth. If I'm lazy, I put potatoes and carrots in the cooker before the roast, with a bit more chicken broth as a starter, and cook them all; sometimes I'll dice an onion into the vegetables to add to the gravy.
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This has become my go-to recipe for pot roast. Since I normally do roasts around 2-1/2 lb.,...