Delicious Pot Roast

I've made pot roast for years and years, always searching for that perfect recipe. That perfect taste, and soft beef. This recipe can be cooked in the oven for about 4 hours, or in the crock pot on low for 8+ hours. Either way, it tastes wonderful and is fall-apart-tender.

Delicious Pot Roast

Herb Rub:

1 TBS. dried rosemary

1 TBS. dried Thyme

1 TBS. olive oil

1 TBS. garlic powder

1 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. dried bay leaves

1 (5 pound) boneless beef chuck roast

4 cups low sodium beef broth, plus extra as needed

2 TBS. olive oil

3 beef bullion cubes

1. In a small bowl, mix herb rub ingredients until smooth.
2. Pat the beef dry with paper towels and rub on all sides with herb rub.
3. In frying pan, heat 2 TBS. olive oil over medium heat.
4. Add the beef and cook until browned on all sides, about 12 minutes.
5. Remove the beef and place in crock pot.
6. Add beef broth to frying pan and scrape up the brown bits that are on the bottom of the pan.
7. Poor beef broth in crock pot. Beef should be over halfway covered by liquid. Add more as needed.
8. Add beef bullion cubes to crock pot.
9. Cook on low for 8-10 hours.
10. Beef will fall apart at this point. Pull it out of the crock pot and transfer to serving dish. Spoon some of the liquid over the beef to keep it moist.
11. Transfer the remaining liquid to a pot on the stove. Thicken to gravy consistency.

Taco Soup

Yummy way to use up your leftover taco meat. Warms you up on a cold night!

1 lb ground beef
1 large can crushed tomatoes
1 can kidney beans
1 can water
1 cup frozen corn, thawed
Taco seasoning
Chili powder to taste

Garnish:
Sour cream
Shredded cheese
Chips


Cook the beef and mix with taco seasoning. I usually will freeze my leftover taco meat 2 or 3 times after having tacos and when I get enough, I'll just use this frozen meat.
Throw everything in the crock pot and cook on low for 6+ hours. Serve with your favorite garnishes.