Santa Maria-Style Pot Roast
Published by Page Street Publishing Co.
Santa Maria roast gets its name from a city in California. A Santa Maria rub typically is a mixture of salt, pepper, garlic, parsley and whatever else you want to add to it. It is traditionally done with a tri-tip roast, but it also makes a delicious pot roast. Add some carrots and potatoes, and you’ve got a perfect pot roast. Feel free to get creative and add additional favorite seasonings, but it really doesn’t need it. You will have lots of delicious liquid in the slow cooker that you can use to make gravy if you want.
Serves4 to 6
- 2 tablespoons (30 g) sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon sugar
- 3 pounds (1.5 kg) boneless chuck roast
- 2 tablespoons (29 ml) olive oil
- 3 carrots, peeled and cut into 1-inch (25-mm) pieces
- 3 to 4 medium potatoes, peeled and cut in half and then quartered
- 2 cups (473 ml) beef broth
Mix together the salt, pepper, garlic powder, parsley and sugar and rub over both sides of the roast.
Heat the olive oil in a pan large enough for the pot roast over medium heat, and then sear the roast on both sides for about 3 to 4 minutes or until browned.
Place the carrots and potatoes in a 6-quart (6-L) slow cooker and place the roast on top. Add the beef broth, being careful not to pour it over the top of the roast and wash off the seasonings.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours or until the meat is tender and falling apart.
Reprinted with permission from Holiday Slow Cooker by Leigh Anne Wilkes, Page Street Publishing Co. 2017.