​​​​​

​

​

The aroma of a pot roast is unmistakable, greeting you warmly after a long day. This recipe is versatile, allowing for a variety of root vegetables (see options below).   I prefer to add salt and pepper at the end to avoid over-salting.  I usually make my stock and sometimes add salt in the preparation.

I have also used Better than Bouillon and I know it contains salt as well.

​

​

​

​

​

​

​

​

​

​

​

​

​

​

 

 

 

Great for Sunday dinner, for company or just when you want to have a warm, comforting meal for your family.  Once you get everything in the crockpot and turn it on, it basically takes care of itself.

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​​

​

​

​

​

​

​

 

 

 

 

 

 

​

​

​​

​​

Searing the roast is an important part of cooking the roast.  It seals in all those tenderizing juices and makes this roast fork tender.  This recipe also makes the most flavorful gravy.

​

​​

​

​

​

​

​

​

​

​

​

​

​

​​

​

​

​

​

​

 

​The cut of meat is important.  A chuck roast is the most tender cut of meat and can be simply pulled apart with a fork.  A rump roast, a bottom round or eye of round roast can usually be sliced.

​

​

​

​

​

​

​

​

​

​

​

​

​

​​

​

​

​

​​

​

​

​

​

​

​

My favorite crockpot is about 8 quarts.  I like to have room to add additional liquid and vegetables.  I have also added liners to my crockpots when cooking; makes for a much easier cleanup.

​

​

​

​

​

​

​

 

 

 

 

 

 

 

 

​​​

 

 

 

 

About the Ingredients:

 

•  Flour: Plain flour is fine, just don't use stale or old flour.

​

•  Spices: ½ teaspoon each of granulated, ¾ teaspoon of freeze-dried.

•  Roast: I like using a lean chuck roast (will shrink but it's tender) or a              bottom round roast.  I've also used a rump roast or an eye of round roast. •  Vegetable oil-: I prefer olive oil or an oil that has a high flash point.

•  Onions: Sweet onions are the best for this recipe but use what you have.

•  Garlic: Fresh is best, but in a pinch, you can use 1 teaspoon of                    granulated or freeze-dried.

•  Beef stock: I never use broth.  Make your own or use something like Better      than Bouillon; watch the additional salt when adding this though.

•  Tomato paste: I like it because it gives an additional level of flavor.

•  Vegetables:1½-inch pieces work the best for this recipe.  Russet potatoes        stand up better for long cooking.

•  Sea salt and black pepper:  Always taste and add seasonings right              before serving.

​

​

​

​

​

​​

​

​

​

​​​​​​​​​​​​​​​​​​​​​​

Slow Cooker Pot Roast

​

Ingredients

​

•  ¼ cup flour plus ¼ cup for thickening

•  ½ tsp each oregano, paprika and thyme

•  1 boneless beef chuck roast (2-3 pounds)

•  ¼ cup vegetable oil​

•  3 small (or 2 medium) onions, cut into wedges

•  2-3 cloves garlic, smashed

•  2 cups beef stock (or stock made from Better Than Bouillon)

•  1 can (8 oz) can tomato paste, optional

•  3-4 carrots, cut into 1½ inch pieces or small carrots in a package

•  3 potatoes, preferably Russet, cut into 1½ inch pieces*

•  Salt and pepper to be added at the end

​

 

 

Grease a 6-quart crockpot or use a liner.  Start to heat on high.

​

​

​

 

Instructions

​

1.   In a shallow pan, combine ¼ cup flour and spices.  Dredge the roast,            coating on all sides.

2.  Heat oil (medium heat) in a large pan and thoroughly brown meat on all       sides, making sure not to leave any pink showing.

​3.  Place onions and garlic in the crockpot and top with the browned roast.

4.  Add ¼ cup water to the still warm browning pan; stir and scrape up the       brown bits, then add the beef stock and the tomato paste whisking to             make sure they're combined; then stir the mixture into the crock pot. Add       additional water to slightly cover the roast.

5.  Start the crockpot on high; when it starts boiling, either turn the crockpot       to low if cooking longer, up to 10 hours; or leave on high, 4-5 hours if           cooking for a shorter time.  

6.  Add the carrots and potatoes about 1 to 1½ hours before roast has               finished cooking.

7.  To thicken the mixture, mix ¼ cup flour with cup water (no lumps) and           pour into the crockpot; stir.  Cook for an additional 10 minutes. Taste for       seasoning.

​

*Potatoes are optional; sometimes I like to serve this roast with mashed            potatoes or oven-roasted potatoes and carrots.  You could also use cooked    rice or noodles.

 

 

Tips

​•  Other vegetables to use are parsnips, butternut squash, baby carrots, and      acorn squash. Green peas can be added in the last couple of minutes.

•  The tomato paste is optional, but I think it gives another layer of flavor.

•  I use stock instead of broth because it has a richer taste.