BEST SEASONING FOR POT ROAST RECIPES

Steps:

• Use paper towels to pat the chuck roast dry. Place the roast on a clean paper towel and cover all sides of the meat with the salt and pepper.
• Remove the skins from the onions, and cut each onion in half. Wash the carrots under cool running water. You can peel the carrots or leave them unpeeled, depending on your preference. Cut the carrots into 2-inch slices. Rinse the potatoes, removing all dirt and sand, and slice each one into quarters.
• Heat a large pot or Dutch oven over medium to high heat. Pour 3 tablespoons olive oil into the pot once it is warm.
• Place a small piece of onion into the pot to see if the oil is hot; when the onion sizzles immediately upon contact, the oil is ready.
• Use metal tongs to place the onions into the oil, flat side down. Once the onions are brown, flip them over to cook the other side. Once cooked, place the onions on a plate.
• In the same pot, brown the carrots and potatoes. Stir them around with a wooden spoon until they take on a nice brown color. Once seared, remove the carrots and potatoes to a plate.
• Pour the final tablespoon of olive oil into the pan and allow it to heat. Place the chuck roast into the pan, and cook for 1 minute. Flip the roast over, and sear the other side. Transfer the chuck roast from the pan to the slow cooker.
• Add the onions, carrots and potatoes to the Crock-Pot. Sprinkle the garlic powder, onion powder and parsley flakes evenly over the meat and vegetables.
• Keep the pan hot as you pour in 1 cup of the beef broth. Use a wooden spoon to scrape the bottom to deglaze the pan. Transfer the liquid into the slow cooker. Pour the remaining 2 cups of beef broth into the Crock-Pot.
• Place the bay leaves, rosemary and thyme into the cooker. Cover and set the cooker to low. Cook the chuck roast for 8 hours.
• When you get home from work, turn off the cooker, and remove the roast to a plate or cutting board. Slice the pot roast with a knife, or use two forks to shred the meat. It should fall apart without much effort.

Steps:

• Preheat the oven to 275 degrees F. 
• Generously salt and pepper the chuck roast. 
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
• Add in the onions and the carrots, along with the fresh herbs. 
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.