Buttery Pepper Encrusted Pot Roast

Added on February 2nd, 2013 by our friend from http://www.healthnutnation.com

Cooking Steps

Pat the roast dry with a paper towel. Coat with kosher salt and pepper on all sides and press firmly into meat.

Sear roast over medium heat, preferably in a cast iron skillet (any skillet will do though), on all sides. This seals in the juices and makes the roast a deep golden brown.

Add roast to a crock pot along with a sprig of rosemary.
Set to Low and let cook for at least 8 hours. If cooking for only 6 hours, set heat to High.

The longer you let this meat cook, the more tender and juicy it will be.

Serves 6
6-8 hours
This is a Recipe

Ingredients

  • 1-2 lbs chuck roast
  • Kosher salt
  • freshly ground pepper
  • sprig fresh rosemary
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One Response to “Buttery Pepper Encrusted Pot Roast”

  1. [...] Paleo / Posted on: February 02, 2013Fast Paleo – Pat the roast dry with a paper towel. Coat with kosher salt and pepper on all sides and [...]

    Buttery Pepper Encrusted Pot Roast | Paleo Digest, on February 2nd, 2013

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