Instead of seasoning your pot roast with a traditional salt, pepper and garlic mixture, try this Lemon Herb seasoning blend. This recipe is an easy to make dinner in your slow cooker with a pleasant, lighter flavor profile. What do you think of this recipe and the seasoning blend? Did you add anything to the mixture to tweak the recipe? Let us know in the comments below!
- 4 lb Leahy’s Angus Beef Boneless Chuck Roast
- 8 Red Potatoes (halved)
- 1 bag Baby Carrots (whole)
- 1 Yellow Onion (cut in wedges)
- 2 cup Chicken Broth
- 1 Tbsp Olive Oil
- 2 clove Garlic (minced)
- 2 tsp Lemon Pepper Seasoning
- 1 tsp Dried Basil
- 1 tsp Salt
In a large saute pan, heat the olive oil to medium high heat.
While the olive oil is heating, combine the minced garlic, lemon pepper, dried basil and salt in a small bowl. Rub this mixture all over the pot roast. Note – a premade lemon pepper seasoning also works for this recipe!
Once the olive oil is hot, sear the beef roast on all sides until the roast is browned all over.
Remove the roast from the saute pan, and place in your slow cooker. Pour in beef broth, and add potatoes, carrots and onion wedges around the roast.
Cover and cook on low for 8 hours or until the roast starts to fall apart.
Once the roast is cooked, remove from the slow cooker and serve with the vegetables. Enjoy!