Dinner: Easy Slow-Cooker Pot Roast

Recipe by Brooke Griffin I used to shy away from making pot roasts for my family because choosing the right cut of beef among all the various cuts seemed overwhelming. Take it from me, picking up a relatively inexpensive chuck roast (like the one I use h

Ingredients

1/2 tablespoon paprika
1 tablespoon chopped fresh rosemary
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper

Instructions

To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
In a small bowl, whisk together the beef broth, vinegar, and garlic.
Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.

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