Pepper Encrusted Pot Roast

By mdancause

Ingredients

• Large cut of beef that is suitable for a pot roast (I use chuck typically) and will fit in your crock pot
• kosher salt
• black pepper
• sprig fresh rosemary (optional)

Details

Servings 1
Adapted from healthnutnation.com

Preparation

Step 1

Pat the roast dry with a paper towel. Coat with kosher salt and pepper on all sides and press firmly into meat.

Sear roast over medium heat, preferably in a cast iron skillet (any skillet will do though), on all sides. This seals in the juices and makes the roast a deep golden brown.

Add roast to a crock pot along with a sprig of rosemary. Set to Low and let cook for at least 8 hours. If cooking for only 6 hours, set heat to High.

The longer you let this meat cook, the more tender and juicy it will be.

If you’d like to add carrots, onions, and potatoes to this roast it’s best to add them later (otherwise they’ll be mushy).

Chop a couple of carrots into thirds, an onion into quarters, and potatoes into large chunks, and add to the crock pot at least 2 hours before serving.