Dom’s Potroast

A signature dish I made up for one of my OCs.

Ingredience

Meat

  • 4-5 lbs chuck roast (u can use two)
  • Seasoning for meat: 1 tsp salt, brown sugar, garlic powder, onion powder, paprika. 1/2 tsp black pep
  • ~1 tsp flour
  • Olive oil

Veggies

  • 1-2 lbs Carrots, cut into thirds
  • 2-3 lbs Potatoes, baby Yukon gold, halved
  • Celery, sliced
  • 1 onion, sliced

Broth

  • 32oz beef broth or stock
  • 1 chicken bullion
  • Like a few splashes of Worcestershire sauce
  • 2 cups water (less optional)
  • 1 envelope Lipton onion soup mix (optional)
  • 24 oz beef gravy (optional)

Instructions

  1. Heat oil in Big Fucking Pan
  2. Pat roast dry, rub seasonings in. (Mix all ur seasonings in 1 little dish and then do it like a dry rub)
  3. Cover w flour
  4. Sear on all sides
  5. While searing (if ur skilled enough), wash and cut veg. If not, do this after deglazing and and just let ur meat chill.
  6. Deglaze meat pan w a little bit of beef broth or the gravy if ur using that.
  7. Put the pan contents into ur slow cooker, then put ur veg in, then put ur meat in, then put ur liquids in. All ur solids should be covered. Add the less optional water if they’re not.
  8. Run that bitch for 8hrs on low, slide the top off a little or remove entirely if u got too much liquid and want it to reduce.
  9. Stir and taste intermittently. Do not burn ur tongue

If u wanna take it further and make a gravy:

  1. Put the Meat Juice in a pot or pan
  2. Bring to a boil, simmer until thickened desirably
  3. U can make a cornstarch slurry out of 1 part cornstarch and 1 part cold water, and add that while boiling. I think this is a myth and I do not do it