A slow cooker pot roast is a welcome sight on a cold and busy evening. The slow braise allows the flavors to develop, making this one of my favorite recipes.
In a large nonstick skillet, heat the oil until shimmering. Meanwhile, rub 3 teaspoons Basic Spice Blend over all sides of the chuck roast. When the oil is hot, place the roast in the pan to brown each side quickly. Remove to the crock of a slow cooker.
Add the onion slices to the drippings in the pan and cook, stirring, until tender and clear, about 7 minutes. Move to the crock.
1 onion
Whisk together the tomato sauce and the water in the skillet, scraping up any brown bits. Add the remaining teaspoon of Basic Spice Blend and mix well. Transfer this mixture to the crock.
8 oz tomato sauce, 1 cup water
Cover and cook on LOW 6 to 8 hours or on HIGH for 4 to 6 hours. The meat will be fall-apart tender. Serve the meat with the jus over mashed potatoes or your favorite vegetables.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe and using a 2 pound boneless beef chuck roast. Refrigerate leftovers promptly and use within 4 days.