A Coven Favorite

Hello, friends,

I know it’s been a while yet again since I posted on here, but life has been crazy. Especially now as we officially find ourselves in the middle of fall as I am writing this.

Originally I did have this recipe posted and it was one I was using because I hadn’t had time to experiment on my own regarding how I make mine. However that is no longer the case. I’ve spent some time since last year poking away at it and figuring out what I enjoyed in a flavor pallet for roast.

What resulted was a roast that received compliments from an actual chef. Yes, an actual chef loved my Slow Cooker Pot Roast recipe. I call that an epic win if there was one. So I hope you all enjoy!

My love,

Trula Marie

Slow Cooker Pot Roast

Recipe by Trula MarieCourse: EntréesDifficulty: Easy

Servings

servings

Cook Time

6-8

hours

A perfect fall treat that doesn’t require much in the way of poking.

Ingredients

Marinade
Worcestershire sauce
Chuck Roast
Garlic Powder
Meat Tenderizer Powder
Slow Cooker Mix
1 Packet of McCormick Slow Cooker Savory Pot Roast Seasoning
2 table spoons of Beef Stew Seasoning
Carrots
Potatoes
3-4 cups of water (or enough to cover everything)

Directions

On a plate or in a shallow pan, place your chuck roast and sprinkle both the meat tenderizer and garlic powder on it. With a fork, gently stab the meat with the tongs.
In a separate bow, add the Worcestershire sauce to the bottom – just enough so that the roast will displace the liquid – and place the seasoned side of the roast in the bowl.
On the opposite side, repeat step one. Let the meat marinade on each side for a minimum an hour. The longer you let marinade the more tender I have found the meat becomes.
While your meat is marinading, prep your carrots and potatoes. I personally only half my potatoes and then chop my carrots into two inch lengths after peeling them.
Once the meat has marinaded for a minimum of two (2) hours, add it to your crockpot (liner is always optional) along with your carrots and potatoes.
After adding these to your crockpot, add in the marinade that you made. Trust me it’s perfect for this.
In a measuring cup, add a packet of Slow Cooker Roast Mix and 2 tablespoons of beef stew mix along with some warm water and mix until all are thoroughly combined before adding to the crockpot.
Continue to add water until the meat and veggies are covered then cook on high for a minimum of an hour and a half to two hours. Once that is done, bring the temperature down to low and let cook for the rest of the day. When it’s done it should basically fall apart on its own.