Slow Cooker Pot Roast

Ingredients

• Beef chuck arm pot roast

  raw, separable lean and fat, trimmed to 1/8" fat, all grades

  2 lb or 907g

• Carrots

  raw

  4 large or 288g

• Potato

  raw, with skin

  4 Potato medium or 852g

• Celery

  raw

  4 stalk, medium or 160g

• Parsley

  raw

  2 sprig or 2g

• Beef broth

  ready-to-serve, canned

  2 cup or 480g

• Garlic

  raw

  2 cloves, minced or 6g

• Salt

  table

  1 tbsp or 18g

• White pepper

  ground

  1 tsp, ground or 2g

• Cumin seed

  ½ tsp, ground or 2g

• Oregano

  dried

  1 tbsp, ground or 6g

• Onion

  cooked, boiled, drained, salted

  1 small or 60g

Directions

1. Season roast with salt and pepper. Sear in a hot skillet until brown on all sides. Add to a crock pot that's set to High - four hours.
2. Add chopped potatoes, carrots, celery to pot. Add enough beef broth to cover meat and veggies. (Or use a buillon dissolved in hot water then add to pot then fill pot with enough water to cover meat and veggies.)
3. In a skillet or small pot, bring 2 cups of water to a boil. Add the petite onions and boil for 2 minutes. Remove from heat, drain and add onions to cold water bath. Peel onions, cut stem and add to slow cooker.
4. Add remaining spices and stir. Cover and cook for four hours or until potatoes are tender.
5. Taste and season with salt and pepper as desired. Serve garnished with fresh parsley. Enjoy! Video Reel on Instagram.com/Mimis_Plates