Page 15 - Allisons Magazine Issue #95

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.

santa maria-style pot roast

SERVES 4 TO 6

1. Mix together the salt, pepper, garlic powder, parsley and sugar and rub over 2 tablespoons sea salt
both sides of the roast. 1 teaspoon black pepper
1 teaspoon garlic powder
2. Heat the olive oil in a pan large enough for the pot roast over medium heat, 1 teaspoon dried parsley
and then sear the roast on both sides for about 3 to 4 minutes or until browned. ½ teaspoon sugar
3 pounds boneless chuck roast
3. Place the carrots and potatoes in a 6-quart slow cooker and place the roast on 2 tablespoons olive oil
top. Add the beef broth, being careful not to pour it over the top of the roast and 3 carrots, peeled and cut into 1-inch pieces
wash off the seasonings. 3 to 4 medium potatoes, peeled and cut in
half and then quartered
4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours or until the meat is 2 cups beef broth
tender and falling apart.

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