Recipe by aurorameyer
This is the EASIEST pot roast recipe, ever. The secret is to sear it in a very hot pan and pour the fond (the bits left in the pan after the meat is removed) over the roast.
Top Review by MN Farmgirl
This is so easy. It's how I've made my roasts for years. It's flavorful and helps even the tougher cuts. Works well with pork also. You may want to omit the beef broth and use water or water & wine.
- 453.59 g top round roast (You can also use or Bottom Round Roast. For us it depends on whatâ s on sale about a pound fits into)
- 354.88 ml beef broth (see directions)
- 3 garlic garlic cloves (crushed and minced)
- 14.79 ml steak seasoning
- 59.16 ml olive oil
- Put the oil in a pan and turn the heat to medium high. Sprinkle the beef with your choice of steak seasoning and garlic. Sear each side. Put the beef in the crockpot and pour beef broth just 2/3 of the way over the beef. (This will depend on the size of your crock pot.) Cook on medium for up to eight hours, if you like your beef to fall apart. Cook for six hours if you like it to stay together. (All of these times vary depending on your specific crock pot.) We often freeze the beef after searing. We’ve had luck adding the beef to the crock pot still frozen and pouring the beef broth inches When we start frozen, we cook it on high for about six hours and turn it to low when we get back from work. Serve with broth. http://aurorameyer.com/2010/11/18/crockpot-pot-roast/.