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1
The first thing you will want to do is brown the pot roast in a stainless skillet.
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2
You dont want to use nonstick because you want some brown bits to be stuck to the bottom of the pan.
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3
Heat the pan up over medium-high heat with a bit of canola oil or olive oil in the bottom.
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4
In the meantime, liberally salt both sides of the chuck roast.
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5
When the pan just starts to smoke, place the beef in.
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Cook until you get a nice brown sear on one side, then flip and repeat.
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7
Remove the beef to a slow cooker.
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8
To the pan, add the chopped garlic and cook just to soften, dont burn it.
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9
Then add the garlic to the slow cooker.
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10
Pour in about 1/2 cup of the beef stock into the pan and scrape all the brown bits off the bottom of the pan.
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11
I like using my tongs with silicone edges.
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12
Add the liquid from the pan as well as the remaining stock to the slow cooker.
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13
Add in the tomato sauce or paste and chopped oregano.
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14
Its important to taste your cooking liquid.
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15
It needs to be really flavorful.
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So taste it first and then add any salt and/or pepper.
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17
Cook in your slow cooker for at least 4 hours.
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18
Wait until about the last hour or 1 1/2 hours to add in the carrots.
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19
You want them cooked but with more texture to them than baby food.
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20
To prepare the orzo, bring a gallon of water to boil in a large pot.
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21
Salt the water so that it tastes like the sea.
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Then add the orzo, cooking until its no longer chewy in the middle, about 7-9 minutes.
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23
Once the orzo is ready, its time to bring the whole dish together.
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24
Put some orzo on a plate, put the meat on top.
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25
Sprinkle some feta cheese and a little bit more freshly chopped oregano.
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26
Enjoy!
