A while back, I was on Studio 5 whipping up a classic, traditional, family-style recipe. I felt like it was really fun because I was able to share a recipe that took zero effort or even a glance at a recipe to make. I think those are the best recipes! They're ones we've tried, tested a million times, and prepare for our families on a monthly, and sometimes weekly, basis.
Along with those stuffed shells (thank you for all the emails and messages about how successful it was in your kitchens! It completely has made my life!!!), this pot roast dish is something I remember eating so many times throughout my childhood. My Mom would place the mighty roast in her large black roasting pan (the piece of roast was definitely much larger than the ones I buy - but she had many more mouths to feed), seasoned it up with salt and plenty of pepper, and I remember the strong smell of the infused-vinegars she's drizzle all over the meat. A few hours later, after church, we'd come home to the incredible aroma of pot roast and baked potatoes. It smelled like Sunday afternoon, to me, and I LOVED it when we were able to gather around the family table at dinnertime and talk together while we filled our bellies with what she had cooked for us.
My recipe is different, but the concept of the Classic Slow Cooked Beef Roast is still alive and vibrant throughout this dish. I've made it a million times since Ryan and I got married almost 8 years ago, and this is still my favorite way to prepare it. I know slow cooker recipes are usually pretty straight forward, but this one requires a couple of extra steps - don't worry, I have the photos for the steps to help you along the way. Let's jump in!