Slow Cooker Pot Roast and a Sucre King Cake Giveaway!

Slow Cooker Sunday!

Hey, it's Slow Cooker Sunday...my favorite day of the week!

The best part about today is not only do I get to use my favorite Crock-Pot, but you still have time to enter the Sucre King Cake giveaway (entry below).

Big Goo bought home this big chuck roast, and guess what...he didn't plan on smoking it!
Did I mention the only thing Big Goo knows how to cook is Grilled and Smoked Meat?

I will give him credit...he does make the best barbeque I've ever eaten, and that's says a lot because I've had a lot of great barbeque in my lifetime.

Let's get back to this roast. This is so simple, I stuffed the roast with sliced garlic, covered it in olive oil and spices then pan seared it for about 3 minutes per side.

Transferred the roast to the slow cooker, then I took the veggies and cooked them for about 5 minutes in the roast grease...yes I did...seasoned them babies up and covered the roast with the sauteed veggies.

Cover everything with a little beef broth, and in about 6 hours you have a wonderful Sunday dinner folks!

I decided to take my roast and stick it under the broiler for a few minutes to make sure I created that crusty top that Big Goo loves.

Lastly, I strained the pan juices, made a cornstarch slurry to thicken it, then covered the roast in the juices.

Serve with a side of hot buttered rice and it's time to eat!


Slow Cooker Pot Roast and a Sucre King Cake Giveaway!

Prep Time: 10 minutes
Cook Time: 6 hours on high
Total Time: 6 hours 10 minutes
Servings: 6

Ingredients:

1 3 lb chuck roast
2 cups baby carrots
1 cup beef broth
6 small potatoes, peeled, diced
6 cloves garlic
3 stalks celery, diced
1 onion, sliced
2 tablespoons creole seasonings
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon corn starch
1 teaspoon fresh thyme
extra virgin olive oil

Directions:

Mix seasoning blend and set aside.

Rinse roast and pat dry.  Cut slits throughout roast and stuff with 1/2 a garlic clove in each slit.

Coat roast with about 2 tablespoons of olive oil, season with about 2 tablespoons of seasoning per side and rub in well.

In a large skillet, add about 2 tablespoons of olive oil over medium high, add roast and and cook for 3 minutes per side to get a nice golden brown crust. Transfer roast to slow cooker.

Add chopped vegetables to pan and saute for about 5 minutes, season with 1 tablespoon of seasoning blend.

Top roast with sauteed vegetables. Pour in beef broth and any remaining seasonings.

Cover and cook on low 10-12 hours are high 6 hours. Remove roast from pan, baste with a little pan juices, place on oven proof pan and broil for 10 minutes to crisp the top if desired.

Remove juice from slow cooker, strain into a small pan, if desired or leave chunky.

Take the cornstarch and mix with 1 tablespoon of cold water, whisk into gravy. Bring to boil, reduce heat and simmer 5 minutes.

Place roast and veggies on a platter and top with gravy. Serve with hot buttered rice if desired

Enjoy!

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