“Do I smell a  pot roast???” Any one seen Diary of a wimpy kid? Well this is a line off the movie, one that I hear anytime I am making a Pot Roast, Said by Brady.

A tried and true family favorite. And honestly one that is thoughtless and time saving. I have to admit, I don’t care for a lot of red meat. But if, and when I do decide to put it on the table for dinner… it’s often in the form of a roast. I have tried to make roast in many different ways. And of course, just as the coined phrase goes, “if it ain’t broke, don’t fix it”. This is the way I was taught to make a roast when I was a teen. It’s simple, tasty, and takes little time and attention.

Here’s what you’ll need:
A nice chuck or rump roast (Thawed)
Extra virgin olive oil
Garlic Powder
Seasoned Salt
Black Pepper
Head of garlic
A few large carrots
A large sautéing pan
A large crock pot
Some beef stock

(These ingredients are major staples in my cooking: garlic powder, seasoned salt.)

So to get started add a few tablespoons of olive oil to your sauté pan and heat on medium high. Season the roast generously with the garlic powder and seasoned salt, and lightly dash some pepper. Be sure you do this to both sides of the roast and the edges. Add to your oil and brown both sides and all the edges. Browning is the key to a tastier, juicier, and all around better roast.

After you have given your roast a nice crusty brown layer, transfer to your crock pot and set aside. Chop up your carrots into bite size pieces, and separate your garlic cloves. I use the entire head of garlic. Using the remaining oil and season from browning your roast, toss in your carrots and garlic and sauté them until they are a nice golden color.

Once you are done with the carrots and garlic, pour them over your roast. I like to pour the remaining oil over the roast too, waste not want not!

I add two beef bouillon cubes and a cup of water to my crock pot and set in high temp. You could also just add a cup or two of beef stock. I usually cook on high for 5-7 hours. So I put my roast on in the mid morning.

A good rule of thumb is an hour for every pound of meat. The longer and slower, the better the meat is to fall right off the roast. And that my friends, is a perfect pot roast.

Some of my favorite sides to this delicious roast include, but are not limited too: potatoes, corn on the cob, cauliflower mash, and salad.

This Roast was served over my cheesy garlic and herb cauliflower mash. Pot Roast Perfection, always mouth watering goodness. Hope you enjoy, if you have a pot roast recipe you love please share in the comments!