Cooking the Pot Roast

• Start by patting your roast completely dry. This step ensures a better sear. Next, mix together the meat seasoning ingredients: brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper. Massage this seasoning mix onto all sides of the roast for maximum flavor.

  In a large skillet, heat the olive oil over medium-high heat until it shimmers. Add the seasoned roast to the pan and sear it for 2-3 minutes per side, or until it develops a nice brown crust. This caramelization adds depth to the flavor and helps keep the roast juicy. Once the roast is seared, remove it from the skillet and set it aside.
• In the same skillet, whisk together the chicken broth, beef broth, beef bouillon cube (or Better than Bouillon), onion powder, garlic powder, and soy sauce (or Worcestershire sauce). Use a silicone spatula to scrape up any browned bits from the bottom of the skillet. This step is crucial because it adds incredible flavor to the gravy. Transfer the gravy mixture into your slow cooker.
• Now, prepare your potatoes and carrots. If you’re using baby potatoes, you can leave them whole or cut them in half, depending on their size. For carrots, peel and slice them into halves or thirds. Arrange the potatoes and carrots around the roast in the slow cooker, creating a cozy veggie bed for the roast.

  Once everything is in the slow cooker, place the lid on securely and resist the urge to peek inside while it cooks. Opening the lid too often can let heat escape and affect the cooking time.
• Cook the pot roast on high for 5-6 hours or on low for 8-10 hours, depending on your preference and how much time you have. The slow cooker does all the work here, slowly braising the meat until it’s incredibly tender and the flavors have melded beautifully.