#Elk roast crock pot how to

Add onion and saute 2 minutes, add garlic and saute 30 seconds longer.

Saute aromatics, layer them over roast: Add remaining 1/2 Tbsp olive oil to pot.

Sear roast in pot until browned on both sides, about 4 – 5 minutes per side.

Dab roast dry with paper towels, season all over with salt and pepper.

Brown roast, add to slow cooker: Heat 1 Tbsp olive oil in a large pot over medium-high heat.

#Elk roast crock pot how to

How to Make the Best Pot Roast in the Crock Pot It’s turns a broth with an almost water-like consistency into a perfectly thickened gravy that clings to the meat and vegetables. Cornstarch – this is optional but preferred for best results.Carrots – thicker carrots work better here as they won’t get mushy with this lengthy cook time.I just prefer the appetizing color of the yellow. Yukon gold potatoes (AKA yellow potatoes) – red potatoes will work great here as well.Fresh thyme, rosemary and parsley – fresh herbs do taste best here but if you don’t want to pay the higher price use 1/3 the amount listed of dried herbs.Worcestershire sauce – if you don’t have this you can skip it.Beef broth – I know they say not to use canned beef broth but chicken broth just doesn’t seem right here.Use a garlic crusher if you hate mincing. Garlic – be sure to use fresh garlic for best flavor here.Then I like to take the onion slices out after cooking since they do get mushy but leave them if you like. Yellow onion – I prefer to saute the onions before adding to slow cooker remove the raw bite.Salt and pepper – season roast with a fair amount of salt, otherwise it can taste a little flat.Olive oil – for searing the roast and sautéing the aromatics.Chuck roast – I like to use a wider shorter roast here, then the bed of vegetables can just lay atop.This is the ultimate pot roast recipe! Simple ingredients yet layers of rich, satisfying flavor.

Then cut them up at the end if you’d like, or just serve them whole no one will care.Įveryone will be too busy savoring each bite to care about the potato size details. How does that turn out in the end? Potato soup! Instead use a waxier a potato (Yukons) and keep the potatoes whole. I was always adding potatoes in cubes and using Russet potatoes. You can often even find them bundled together in a blended package. The fresh onion and garlic and so much flavor.Īnd have you ever tried crock pot roast with fresh herbs? It’s so much better than dried so it’s worth the splurge. Another mistake was using onion powder and garlic powder in place of the real thing.