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
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.
- 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.
- 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.
- Toss the chopped veggies of your choice and spice with salt and black pepper. Add sliced onion, garlic, and tomatoes over the pot roast.
- Add 1.5 cups chicken broth, or water if you don’t have any. Bake for 1 hour and 45 minutes covered!
- 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.
- 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! 🤤
Cooking a pot roast in the slow cooker is extremely simple and honestly even more juicy! 🤤
- 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.
- Place your seasoned pot roast on top of the veggies (you don’t need to sear it for the slow cooker).
- Add chopped onions, tomatoes, garlic cloves, and green onion (optional - I didn’t have it in image above) on top!
- Add 1 cup of chicken broth, cover, and cook for 5 hours. However, at 3 hours, flip the pot roast over.
- At 4 hours, cut it up into pieces or shreds (I found this to be super moist and tender, but totally optional).
- And finally, at 5 hours it should be good to go! Enjoy the mouthwatering juicyness!! 🤤