JUICY POT ROAST

A recipe that might take time but is worth the wait! It’s simple, easy, and just so tasteful. I honestly make this quite often! It’s a great way to have a delicious meal that is also healthy.. You could either bake it in the oven or toss it all in a slow cooker and go about your day!
PREP: 20 M // PREHEAT: 420° // BAKE: 2 H
PREP: 10 M // HEAT: HIGH // SLOW COOK: 5 H

INGREDIENTS.

  • 1 chuck roast, or more
  • Cooking oil
  • Olive oil
  • Salt
  • Black pepper
  • Garlic powder
  • Lemon pepper
  • Sazon packet/chuck roast
  • 3 garlic cloves/chuck roast
  • 1 large yellow onion, sliced
  • 1 tomato, sliced
  • Veggies of your choice
  • 1.5 cups chicken broth or water

OVEN DIRECTIONS.

  1. Preheat oven to 420°. Spice your pot roast generously with salt, black pepper, garlic powder, lemon pepper, and sazon on both sides. Drizzle olive oil and rub in! Don’t forget the sides and crevices.
  2. Heat 3-4 tbsp of cooking oil on a saucepan on med-high heat and sear each side of pot roast for about 5 minutes each. Set in baking pan.
  3. Toss the chopped veggies of your choice and spice with salt and black pepper. Add sliced onion, garlic, and tomatoes over the pot roast.
  4. Add 1.5 cups chicken broth, or water if you don’t have any. Bake for 1 hour and 45 minutes covered!
  5. After time has gone by, remove foil and use a spoon to pour juice from the pan all over the pot roast. Bake for another 15-30 minutes uncovered.
  6. Serve with a side of rice and almonds! Enjoy! 😋

SLOW COOKER DIRECTIONS.

Prep Time: 10 m | Cook Time: 5 h | Heat: High

Cooking a pot roast in the slow cooker is extremely simple and honestly even more juicy! 🤤
  1. All you do is place your chopped carrots and potatoes (and/or whatever veggies you prefer) on the bottom, spice with salt and black pepper.
  2. Place your seasoned pot roast on top of the veggies (you don’t need to sear it for the slow cooker).
  3. Add chopped onions, tomatoes, garlic cloves, and green onion (optional - I didn’t have it in image above) on top!
  4. Add 1 cup of chicken broth, cover, and cook for 5 hours. However, at 3 hours, flip the pot roast over.
  5. At 4 hours, cut it up into pieces or shreds (I found this to be super moist and tender, but totally optional).
  6. And finally, at 5 hours it should be good to go! Enjoy the mouthwatering juicyness!! 🤤

ENJOY!