What a better way to start a busy Sunday then gathering all the makings of this wonderful (and one of my most requested recipes) pot roast! Bonus is that is all goes into your slow cooker and does all the hard work while you can go outside and enjoy the Fall leaves, football games and more importantly - family time! Enjoy - Diane
Slow Cooker Pot Roast
3 lbs Beef Roast (Pot Roast,Chuck Roast)
1 Large onion sliced
2 Cups carrots, diced
1 Cup Green Peas
small bag mini potatoes, quartered
1 bay leaf
1 tsp dried thyme
3 Cups beef stock *
2 Cloves garlic, chopped
3 Tbs Worcestershire sauce
Salt & Pepper to taste
Cut meat into 2-3 inch chunks, sprinkle with salt & pepper. place in slow cooker, add all veggies and add all liquids, stir and cover.
*you can substitute 1/2 cup of beef broth with 1/2 cup dry red wine
(if I am serving with mashed potatoes, I take those out of slow cooker and mash on stove top)
High 6 hours.
When meat is tender, remove bay leaf. I thicken the liquid (and turn into a gravy) in a saucepan when all done (I also use a fat separator to strain liquids into sauce pan). Either use a Roux OR Cornstarch and cold water slurry to thicken gravy - add back to meat and veggies mix...and serve hot.
**Recipe Note: I have made this in my larger dutch oven and cooked at 325 for approx.2.5 hours. (keep an eye on liquid level in dutch oven)
Recipe & Photo by: Diane Baker for Canning and Cooking at Home