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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, best beef pot roast ever-crockpot. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Best beef pot roast ever-crockpot is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Best beef pot roast ever-crockpot is something which I’ve loved my whole life.

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

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