What's in your slow cooker?
Pot Roast seared in Picual Extra Virgin Olive Oil. We added a little Harissa EVOO (hot oil) to give it some heat. We added Neapolitan Herb Dark Balsamic, which gives meat a really nice flavor. Balsamic Vinegar also is a natural meat tenderizer.
2.0 lbs of Pot Roast
3 tablespoons of true High Quality Ultra Premium Extra Virgin Olive Oil
1.5 teaspoons of Harissa EVOO (Optional)
1 tablespoon of Neapolitan Dark Balsamic Vinegar
2 teaspoons of dried oregano
6 large carrots (cut into cubes) or half a bag of baby carrots
6 medium potatoes (cut into cubes)
1 medium yellow onion
3 cups of water
3 beef bouillon cubes (optional)
pepper to your liking
In an iron skillet add your olive oil, onions and pot roast. Cook at a high heat so that you can sear all the sides of the pot roast ( 2 minutes on each side). Once Pot Roast is seared, place it carefully into a slow cooker. Leave the onions and juice from pot roast in iron skillet until onions are caramelized (about 5 to 6 minutes total). Place onions in slow cooker. Place the rest of the ingredients in slow cooker. Turn slow cooker on for 6 to 8 hrs and enjoy.
Recipe from Charla Mayotte