EASY SLOW-COOKER POT ROAST

Easy Slow-Cooker Pot Roast image

Provided by Brooke Griffin

Yield Serves 6

Number Of Ingredients 17

Rub:
1/2 tablespoon paprika
1 tablespoon chopped fresh rosemary
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
Roast and Vegetables:
2 pounds boneless chuck roast, trimmed
1 tablespoon extra virgin olive oil
2 cups whole baby carrots
1 medium onion, cut into large dice
3 stalks celery, chopped
8 red new potatoes, quartered
2 1/2 cups low-sodium beef broth (I like Pacific Organic)
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 bay leaves

Steps:

To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
In a small bowl, whisk together the beef broth, vinegar, and garlic.
Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.