- 1). Heat oil in skillet over medium heat. Add the pot roast to skillet and brown each side to a light golden brown. Browning the pot roast adds an additional layer of flavor and also improves the texture and taste of the pot roast.
- 2). Wash and cut the potatoes into 12 equal sized pieces. Equal sized pieces will cook evenly. A good method to get 12 pieces equal in size is to slice the potato in half. Cut the halves in half and then slice each half into thirds.
- 3). Peel the onion and cut into quarters. It is not necessary to separate the onion slices.
- 4). Spray the inside of the Crock-Pot with a vegetable spray. Add the roast to the crock pot. Sprinkle meat tenderizer over the roast creating a light layer. Place potatoes, carrots and onion on top of the roast. Season lightly with salt and pepper.
- 5). Pour one can of beef broth over the contents of the Crock-Pot. Place the lid on and turn the Crock-Pot on low and let it cook for six to eight hours. After it has cooked, carefully remove the roast and place it on a serving dish.
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