This recipe came about after years of tweaking and experimenting to find a more savory meal with less of a beef-stew feel to it. You will have more success and better flavor with a fattier roast that’s trimmed than a leaner cut of meat. It’s not the prettiest meal in the crockpot, but it will be one of your favorites!
Jetta’s Simple Savory Pot Roast Recipe
- 3 tbsp olive oil
- 1 cup flour
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 4 lb chuck roast or other oven roast
- 1 can Italian tomatoes undrained *Celentano in the big yellow can is good, seasoned stewed
- 1 envelope Lipton or other onion soup mix
- 15 oz beer suggestions: Fosters or Heineken
- 1 can potatoes large
Heat olive oil in large skillet.
Blend flour and seasonings in large plastic bowl or bag. Remove roast from packaging, trim excess fat and pat dry with paper towels. Add roast to flour mixture and evenly and completely coat. Discard flour mixture.
Place flour-coated roast in hot oil and brown 1-2 minutes on each side until it is completely covered in a brown crust. Remove roast from skillet and place in slow cooker or crockpot.
Pour undrained tomatoes and soup mix over top of roast and pour in enough beer to fill crockpot halfway up.
Cover and cook on low setting for 8-10 hours. Once roast is done, remove from crockpot, cover and keep warm in the oven.
Open and drain two cans of whole new potatoes, slicing each in half, turn crockpot setting to high and add potatoes to heat in the broth for 30 minutes.
Slice meat and serve in a bowl with warm crusty bread, potatoes and plenty of broth.
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