Best beef pot roast ever-crockpot
Best beef pot roast ever-crockpot

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, best beef pot roast ever-crockpot. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Best beef pot roast ever-crockpot is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Best beef pot roast ever-crockpot is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook best beef pot roast ever-crockpot using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Best beef pot roast ever-crockpot:
  1. Make ready 2.5-3 lb boneless chuck roast
  2. Get 1/2 cup balsamic vinegar
  3. Get 1-1.5 cup lower sodium beef broth
  4. Prepare 2 bay leaves
  5. Make ready 1 tbsp dry rosemary
  6. Prepare 1 tbsp garlic powder
  7. Make ready 1 tbsp onion powder
  8. Make ready 1 tbsp corn oil (for searing meat)
  9. Get Salt & Pepper meat before searing

Best beef pot roast ever-crockpot step by step. Heat the oil in a pan. Sear / brown seasoned meat on both sides. Add balsamic vinegar and beef broth and deglaze the pan.

Steps to make Best beef pot roast ever-crockpot:
  1. Heat the oil in a pan. Sear / brown seasoned meat on both sides.
  2. Remove meat. Add balsamic vinegar and beef broth and deglaze the pan.
  3. Stir in the rosemary, garlic and onion powder. Bring to boil.
  4. Place 2 bay leaves on bottom of crockpot. Place seared meat on top. Pour in the liquid from the pan. Liquid needs to come up to just below the top of the meat…. 3/4 the way up the meat.
  5. Cook on high for 3-4 hours or low for 6-8 hours
  6. Remove meat to platter. Thicken the gravy and serve with mashed potatoes.

Sear / brown seasoned meat on both sides. Add balsamic vinegar and beef broth and deglaze the pan. Stir in the rosemary, garlic and onion powder. Pour in the liquid from the pan. Liquid needs to come up to just below the top.

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