I know we all love those meals where we "set it and forget it". This is one of those recipes! It cooks all day and makes the house smell wonderful in the process. At the end, you are left with a pot roast that tastes like butter!! My recipe gives a little tang to the meat, which I believe gives the dish a more complex flavor.
I also love this dish because it also includes all of the vegetables, so you don't have to prepare a vegetable side; one less thing to do! Be prepared, you will have leftovers (which is a good thing in my opinion).
You can serve this with a big salad, egg noodles, or over a good quality bread!
Ingredients for Roast:
1 package small finger potatoes (if small enough keep whole, or cut in half)
4 medium yellow onions peeled and cut in half
4 medium whole carrots chopped into 1 inch pierced
3 lb beef chuck roast
1 package of brussel sprouts cut in half (can also be frozen!)
4 tbsp Dijon mustard
Montreal steak seasoning
2 tbsp vegetable oil
1 1/2 tbsp garlic powder
2 tsp ground thyme
1 - 12 oz bottle of a generic garlic and herb marinade (we used Signature Brand)
1/3 cup balsamic
1/4 cup apple cider vinegar
1/2 cup water
Ingredients for the gravy:
1 tbsp butter
1 tbsp flour
1. Generously season every side of the beef roast with Montreal seasoning.
2. Using a medium skillet (preference is using a cast iron pan), heat the vegetable oil over high heat. When heated, add the roast.
3. Cook on high for about 4 min and then turn to medium high heat. Cook on this side until slightly browned (around 2 min more). Flip the roast and cook on the other side until slightly browned and then do the same for the other sides. Set the beef aside.
4. Add the cut vegetables to the slow cooker and add the liquids and seasonings. Mix it all together so it is uniform in the crock pot.
5. Add the roast to the pot on top of the veggies and spread half of the mustard on top of the roast. Flip the roast and spread the mustard on the other side.
6. Turn the slow cooker on low and cook for 10 hours. Flipping the meat halfway through.
7. When the roast is done, take it out, cut into 1/2 inch slices and add back to the crock pot.
8. Make a gravy out of the juices:
1) Melt the butter in a small saucepan over medium high heat.
2) Add the flour and stir until little crumbs form.
3) Add a little liquid, whisking vigorously to incorporate the flour into the liquid. Add more liquid whisking as you add (this amount depends on how much gravy you want to make). Bring to a boil and then simmer on medium/medium low until thickened.
9. Serve the roast over egg noodles, alone with a salad, or over some good quality, crunchy bread!