This pot roast is delicious served with noodles and gravy. Save the pan juices and freeze with leftover slices of roast for quick French Dip sandwiches another time! I didn’t get a photo; let’s face it, pot roast is hardly photogenic…
Slow-Cooker Pot Roast
Bottom round roast (about 3 to 4 pounds)
salt and pepper
1 onion, sliced thin
4 cloves garlic, minced
1 cup beef broth
2 TBL Worcestershire sauce
1 tsp marjoram
1 tsp oregano
1 tsp basil
1 tsp thyme
1 bay leaf
Pat roast dry with paper towels and season on all sides with salt and pepper. Brown on all sides in olive oil in a deep skillet. Place in slow cooker. Season with marjoram, oregano, and basil. Add bay leaf.
Brown onions and garlic in skillet. Pour broth and Worcestershire sauce into skillet to deglaze.
Pour pan juices over roast in slow cooker. Cover and cook 6 hours on low.
Remove roast and allow it to rest 15 minutes before slicing thinly. Place in slow cooker and cook 30 to 45 minutes more.
This recipe is modified from Italian Roast Beef at Bless Us, O Lord.