Roast Beef/ Pot Roast in a Crock Pot

• 1 chuck roast (2-3 lbs worked well in a 4 quart pot)
• 2 onions
• 6-8 carrots
• salt
• pepper
• beef stock or red wine
• fresh thyme & rosemary
• 2-3 T olive oil

Important: choose well-marbled meat not lean meat!

Cut onions into quarters and carrots into 2-inch pieces. Heat the oil in a (regular) pot over the stove until just smoking (very hot!- medium high). When the oil starts smoking, add the onions and carrots. Be very careful, as the water in the veggies will flash evaporate, so take care not to get splattered or steamed. Let the veggies brown for a bit, and generously salt and pepper the roast. When the veggies have browned on all sides, remove them to a plate with an implement that allows the oil to stay in the pot. A spatula and a pair of tongs work. Then make sure that there is still enough oil in the pan, and if there isn't, add more and let heat to smoking again. Using 2 pairs of tongs, place the meat in the pot. Again, flash evaporation will occur, so be careful. Flip the meat over after the first side is well browned, and continue until the outside is completely browned. Remove the meat to the crock pot, and dump the veggies on top.

Pour 1 cup of beef broth into the regular pot (still on high on the stove). Scrap off all the stuff stuck to the pan, and then pour everything on top of the meat in the crock pot. Turn the stove off and the crock pot on to high. Add beef broth to the crock pot until the meat is half covered. Throw the springs of thyme and rosemary on top and cover.

Allow to cook for 8-9 hours. Pull apart to serve, and dispose of as much of the fatty pieces as possible.

Based on Pioneer Woman's Roast Beef recipe