Making a pot roast can be one of the biggest kitchen challenges – an undercooked roast will be chewy while an overcooked roast will be dry. For a succulent, melt-in-your-mouth roast every time, the secret is simple: patience. Seared on the stove then cooked low and slow among herbs and veggies, this incredibly flavorful pot roast is super simple to prep. Toss everything together, go about your day and come home to the welcoming aroma of dinner ready and waiting.
Crockpot Pot Roast
Brush all sides of roast with olive oil.
In cast iron or stainless-steel pan over medium-high, sear roast on all sides. Set meat aside, reserving meat drippings.
In pan, combine meat dripping and beef broth. Simmer 5 minutes.
In crockpot, add sliced onions. Top with meat and potatoes. Pour beef broth over. Sprinkle meat with salt, pepper, rosemary and oregano.
Cover; cook on low 8 to 10 hours.
If you’re pressed for time, skip searing the meat.