Old Fashioned Pot Roast

The meat is so tender and moist, it fell off the bone when removing it from the crock-pot Browning the 7 bone chuck roast Not quite brown enough Add some water to the skillet for a flavorful beef broth The crunchies loosen very nicely once the water is added Pour this over your roast for a robust flavor Old Fashioned Pot Roast
There are only so many ways to cook pot roast. Ron usually cooks the roast in a deep roasting pan in the oven, with a generous dose of salt and pepper. He has a knack for seasonings. He doesn’t add carrots or potatoes, but does toss in some onion. I prefer using the crock pot, especially during the summer months. One thing we both do is brown the beef before cooking. Pat the meat with a paper towel or dust with flour before browning for best results. We add a little water to the crunchies on the bottom of the skillet once the beef is removed and saturate the beef with the intense flavor of the broth. The following recipe is the crock-pot version. You may want to add vegetables half way through the cooking time, but we don’t because most vegetarians don’t want eat vegetables cooked in beef broth.		Total Time: 8 hours Serves 4
3 – 4  lb. 7-bone beef chuck roast 2 Tablespoons olive oil Salt and pepper to taste 1 cup water	In large skillet, heat olive oil over medium high heat, add chuck roast, cook until nicely brown. Season with salt and pepper. Turn and repeat. Remove roast from skillet, place in crock-pot. Add water to the skillet and scrape the bottom, loosening all the tasty crunchies. Pour over roast.
1 packet Lipton onion dry soup mix 1 cup water	Mix soup mix with water and pour over the roast.
	Cook on low for 8 hours or until roast is fork tender and falls from the bone.