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This recipe is my adaptation of Pioneer Womans Perfect Pot Roast recipe.
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And its delicious.
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Chop celery stalks into one inch pieces.
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(If the pieces are longer, its harder to eat the celery once its cooked because it gets sort of stringy.)
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Set aside.
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Heat a large skillet or pan over medium-high heat.
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Add 3 tablespoons of olive oil.
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(Be careful if the oil starts to pop as it heats.)
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Generously add salt, pepper and garlic powder to both sides of the roast.
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(If you prefer to add fresh garlic into the crockpot instead, thats fine, too.)
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I use a whole lot of coarse black pepper.
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Peel the onion then cut it in half from the root to the tip.
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I like to use white onions because they are sweeter.
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(You could always use more onions if you want).
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Cut both of the ends of the onion off.
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Once the oil in the pan gets hot, stick the onions in there.
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The goal is to get some really nice dark color on the onions.
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Itll make a big difference in the end flavor and presentation.
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Brown all sides of the onion halves then move them to a plate or bowl.
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Wash the carrots really well and cut them into two inch pieces.
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(I dont peel mine.
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I like the texture of an unpeeled carrot.)
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Stick the carrots in the hot pan with the olive oil until they develop a nice darker color on one side.
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Move the carrots aside to a plate or bowl.
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You may have to add a bit more olive oil to the hot panmake sure theres some in there to sear the roast.
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Place the roast in the pan for about a minute or two on each side to brown it.
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When finished, move the roast into the crockpot.
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Now, add about 1/2 can of the beef broth into the hot pan with any remaining oil.
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Also add the dry onion soup mix, Worcestershire sauce, and A-1 sauce.
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Turn the heat up until the mixture bubbles a bit.
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Grab a whisk and deglaze all that yummy stuff from the bottom of the pan.
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Remove mixture from heat.
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Add carrots, celery and onion on top of the roast in the crockpot.
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Add the remaining 1/2 can beef broth, 3/4 cup water, and all of the liquid from the hot pan.
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Add the sprigs of thyme and the leaves from the parsley sprigs on top of everything.
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Dried thyme and parsley is fine as well.
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Cover the crockpot and cook on low for 7 hours.
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Smells great, right?
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I like to serve this pot roast with garlic mashed potatoes.
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Yummm.
