Slow Cooked Pot Roast

Name: Slow Cooked Pot Roast
Ingredients: 3 -4 lbs beef chuck roast, trimmed of most fat; 14 cup Worcestershire sauce; 4 tablespoons beef bouillon; 1 (20 ounce) bottlegood cola; 3 cups water; 4 tablespoons flour; 2 tablespoons fresh cracked black pepper; 2 teaspoons salt; 6 yukon gold potatoes, quartered; 3 carrots, cut into 3 in chunks; 2 bay leaves; 1 large onion, quartered; 5 celery ribs, cut into chunks; 5 garlic cloves, scored

14 ingredients

7 steps

Ingredients

3 -4 lbs beef chuck roast, trimmed of most fat
14 cup Worcestershire sauce
4 tablespoons beef bouillon
1 (20 ounce) bottlegood cola
3 cups water
4 tablespoons flour
2 tablespoons fresh cracked black pepper
2 teaspoons salt
6 yukon gold potatoes, quartered
3 carrots, cut into 3 in chunks
2 bay leaves
1 large onion, quartered
5 celery ribs, cut into chunks
5 garlic cloves, scored

Directions

1

Rub roast with salt and pepper.
2

Coat liberally with flour, shaking off the excess.
3

Heat a skillet to high, add 3 turns of the pan of vegetable oil and sear the outside of the roast to get a nice brown crust, but do not fully cook.
4

In a slow cooker, combine cola, water, Worcestershire and beef bouillon, whisk together.
5

Place bay leaves, onions, celery, carrots, garlic and potatoes in cooker.
6

Add meat to slow cooker.
7

Set temperature to low and cook for 8-10 hours.