Pot Roast
Ingredients
The Rub
- The Rub
- 1 heaping tablespoon fresh thyme chopped fine
- 1 heaping tablespoon fresh oregano chopped fine
- 2 teaspoons dried basil
- 2 heaping tablespoons grainy mustard
- 1 tablespoon Babych Steak Spice Rub*
- 1 teaspoon worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground pepper
- 1 tablespoon oil
Other
- 1 small roast Boneless Bottom Blade Pot Roast or Shoulder Cross Rib Pot Roast
- 1 tablespoon worcestershire sauce
- 1 bottle red or dark beer
- Beef stock see step 3 on quantity
- 4 cloves of garlic lightly smashed
- 1 large bunch of fresh oregano
- 1 large bunch of fresh thyme
- 2 bay leaves
- 1 large onion sliced
- 2 carrots thickly sliced
Instructions
- Combine the rub ingredients and coat the roast completely.
- Sear all the sides in a hot pan.
- In the bottom of the slow cooker, add the bottle of beer and enough beef stock to make 3 cups of liquid total. Add the Worcestershire sauce and give a brief stir to mix.
- Layer in the sliced onion, the bunches of oregano and thyme, the roughly smashed garlic cloves, and the bay leaves.
- Nestle the roast on top.
- At this point, you can add potatoes and carrots scattered around the roast if you like. (If you'd prefer mashed potatoes, I would cook them separately.)
- Give one last sprinkle of the steak spice rub.
- For a small roast, it takes about 5 hours on low to cook.
- To make a gravy, remove the bay leaves, herbs, garlic cloves, onions, and roast (and potatoes/carrots if added). Pour the liquid into a pot, add additional seasonings to taste, and add a flour slurry to thicken.
Notes
* I used a steak spice seasoning that contained salt. Use whatever steak spice you prefer! If the steak spice doesn't contain salt, add about 1 teaspoon of sea salt.