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| Slow Cooked Pot Roast
1 tablespoon of vegetable oil
1 beef brisket (3 to 4 pounds)
1 tablespoon of garlic powder, divided
1 tablespoon of salt, divided
1 tablespoon of black pepper, divided
1 teaspoon of paprika, divided
5 to 6 new potatoes, cut into quarters
4 to 5 medium onions, sliced
1 pound of baby carrots
one 14 1/2 ounce can of beef broth |
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Heat 1 tablespoon oil on HIGH in slow cooker. Brown brisket on all sides. Remove brisket to plate. Season with 1 1/2 teaspoons of garlic powder, 1 1/2 teaspoons of salt, 1 1/2 teaspoons of pepper and 1/2 teaspoon of paprika; set aside.
Season potatoes with remaining 1 1/2 teaspoons of garlic powder, 1 1/2 teaspoons of salt, 1 1/2 teaspoons of pepper and 1/2 teaspoon of paprika. Add potatoes and onions to slow cooker. Cook on HIGH, stirring occasionally, until browned.
Return brisket to slow cooker. Add carrots and broth. Cover, cook on HIGH 4 to 5 hours or on LOW 8 to 10 hours or until meat is tender. Makes 6 to 8 servings
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