Prep time: 15 minutes

Cook time: 5 hours 15 minutes

Materials:

• 2 lb. pot roast cut into large pieces
• 1 large onion sliced
• 2 carrots chopped roughly
• 2 ribs celery chopped roughly
• 4-5 garlic cloves minced
• 1 cup beef broth
• 1 tbsp. garlic powder
• 1 tbsp. paprika
• 1 tsp oregano
• 1 tsp parsley
• Salt and pepper to taste
• 4 tbsp. butter
• 3-4 tbsp. neutral oil

Process:

1. In a mixing bowl add in the cut up pot roast and season with salt, pepper, garlic powder, paprika, oregano, and parsley. Mix well.
2. In a skillet with high sides add in the oil and keep the heat on medium/high.
3. Add the roast in and cook 1-2 minutes on each side. Not long enough to cook through, just to nicely brown.
4. Place the roast directly into the insert of your slow cooker.
5. In the same skillet add in the garlic and cook for about 60 seconds.
6. Add in the onion, carrots and celery. Cook for 2-3 minutes.
7. Add in the beef broth and cook for 60-90 seconds, scrapping up all the bits and pieces off the bottom.
8. Add the mixture directly into the slow cooker insert, over the roast.
9. Top with unsalted butter.
10. Cook 5-6 hours on low.
11. Serve over mashed potatoes, pasta or ENJOY on it’s own!