Buttery Pepper Encrusted Pot Roast2013-02-02
- Servings : 6
- Prep Time : 0m
- Cook Time : 6m
- Ready In : 0m
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.
- 1-2 lbs chuck roast
- Kosher salt
- freshly ground pepper
- sprig fresh rosemary
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