Many people from all over the internet offer their “ideal” Beef Pot Roast Seasoning. They all seem to try and combine the most complicated ingredients and flavors. The beef pot roast seasoning should only enhance the flavor, bringing out it’s nuances. To many ingredients changes the roast, losing the delicious beef flavor. See below the recipe for instructions on how to use the beef pot roast seasoning.
Using Beef Pot Roast Seasoning
Once you make the beef pot roast seasoning, you need to properly apply it. Simply dumping it onto the roast and throwing it into the slow cooker wastes most of the seasoning. My method of preparing the meat involves making slits about every 3/4 inch along each edge of the roast. I then rub the seasoning over the entire surface of the meat, including into the slits. I then throw the meat under the broiler for about five to seven minutes per side, trapping all of the delicious juices inside.
To prepare the slow cooker, I slice up an onion, cube a couple of potatoes, and chop up a handful of carrots. About half the onion then gets spread across the bottom of the cooker. The roast goes in next, with the vegetables then sprinkled all around.
At this point you have approximately two options. First, you can pour about two to four cups of water into the pot and leave it at that. Or, you also have the option to simply use a bottle of coke/root beer/sprite as the liquid. The carbonation works to really soak the seasoning into the meat as it cooks.
I grew up in Colonia Juarez, Chihuahua, México, where people either owned cattle ranches or fruit orchards. Much of my work ethic came from working on Rancho La Mesa (my family’s ranch). That ranch also sparked what grew into my wild imagination. I read somewhere that you should write the story you want to read, and that stuck with me. My writing began in sixth grade, around the time I began learning to type.