Beef Pot Roast with Carrots, Potatoes, & Green Beans

This is a super simple recipe that is easy to throw in the crockpot in the morning, and you come home to a buttery roast beef with perfectly cooked and seasoned veggies!

I like to mix up my veggie game, I normally do potatoes, carrots, and celery... this time I opted for french style green beans! That's the best part about cooking, you can make each meal your own! Don't run out to the store, see what you have! I have also used zucchini, eggplant, tomatoes, and mushrooms with my roasts!

I love my onions sliced on the larger side, when you serve this, the onions magically wrap themselves around the other veggies making every bite perfection!

To peel or not to peel? I am a non-peeler, 1. it is easier, 2. the texture gives the dish a nice feel, and also helps those onions hold on! If you decide not to peel, make sure you wash your potatoes really good!

As I am prepping he veggies I toss them into the crock pot (already turned on) add about half a carton of beef broth, and then my salt, pepper, and garlic powder.

This next step is a personal preference... searing your meat. So I was told searing helps keep juices in which is why I used to always do it... however, that theory has been debunked. I do love searing my roasts, and mainly for that darkened crisp crust of seasoning on the outside!

To sear: I coat in olive oil, rub salt, pepper, and Italian seasoning generously on all sides! Cook on medium-high until you get that nice brown crispy outside!

I use unsalted broth, so I can load up on the searing spices. I coat the beef some kind of extra, and it is AMAZING!

Excellent video explaining searing, and debunking the concept that searing keeps the juices in (You can fast forward to 1:51 in the video .

While the meat is searing, I mix 1 cup of the beef broth with the two seasoning packets (don't fret because you aren't following the packet directions remember we are adding the entire carton of broth!)

I wanted to take a pic of both sides of the roast, this is the bottom side or the non fat side. ^

This is the top side, or the fatty side. ^ You should always cook your meats fatty side up so as it cooks, the fat will melt down and flavor the roast as it is cooking.

I poured the cup of seasoning packets and broth on top of the roast.

Pour the remaining broth around the edge of the veggies, and cook on low for 8-10 hours.