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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, best beef pot roast ever-crockpot. It is one of my favorites food recipes. This time, I will make it a little bit tasty. 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 on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Best beef pot roast ever-crockpot is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Prepare 2.5-3 lb boneless chuck roast
  2. Take 1/2 cup balsamic vinegar
  3. Prepare 1-1.5 cup lower sodium beef broth
  4. Prepare 2 bay leaves
  5. Take 1 tbsp dry rosemary
  6. Get 1 tbsp garlic powder
  7. Make ready 1 tbsp onion powder
  8. Make ready 1 tbsp corn oil (for searing meat)
  9. Make ready 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.

Instructions 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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