Use a garlic crusher if you hate mincing. Garlic – be sure to use fresh garlic for best flavor here.Then I like to take the onion slices out after cooking since they do get mushy but leave them if you like. Yellow onion – I prefer to saute the onions before adding to slow cooker remove the raw bite.Salt and pepper – season roast with a fair amount of salt, otherwise it can taste a little flat.Olive oil – for searing the roast and sautéing the aromatics.Chuck roast – I like to use a wider shorter roast here, then the bed of vegetables can just lay atop.This is the ultimate pot roast recipe! Simple ingredients yet layers of rich, satisfying flavor. Then cut them up at the end if you’d like, or just serve them whole no one will care.Įveryone will be too busy savoring each bite to care about the potato size details. How does that turn out in the end? Potato soup! Instead use a waxier a potato (Yukons) and keep the potatoes whole. I was always adding potatoes in cubes and using Russet potatoes.
You can often even find them bundled together in a blended package. The fresh onion and garlic and so much flavor.Īnd have you ever tried crock pot roast with fresh herbs? It’s so much better than dried so it’s worth the splurge. Another mistake was using onion powder and garlic powder in place of the real thing.
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