With the rising cost of meat, I do my best to never pay more than $3.00/lb for meat. Growing up, I despised pot roast because my mother cooked in a gravy and was very fatty. Gravy and mayonnaise are my arch-enemies in the food world.
I have conceded that in order to keep a variety of options available for my family’s dinner needs, I would make pot roast for them. If they would just agree to be vegetarian, it would help so much. There are so many choices. Alas, I digress.
With pot roast, you can season it and just put it in the crock and be done with it. I will actually quarter potatoes, add sliced carrots (and celery if I have it) to the bottom of the pot. I lightly season the veggies with a bit of salt and pepper.
I then season the roast, on both sides with salt, pepper, onion and garlic powders. I prefer to sear the meat on both sides before adding it to the crock pot to begin its slow cooking journey. The searing is a completely optional step. I don’t always do it, but when I have the time, I do.
Set the roast on top of the veggies. I had a cup or two of homemade vegetable stock. I rarely use chicken or beef stock. Making veggie stock from scratch guarantees me it’s gluten-free. With preparing the pot roast this way, it doesn’t cook in a gravy, but I can use the drippings to make a gravy, should some be requested.
Add the lid, set the timer on low for about 5-6 hours (depending on size of roast). When you return home, the house will smell wonderful and dinner and the side dish is done. A nice salad would compliment this dish, but again, it’s optional.