If you want to get a tender, juicy roast but do not have to pay much effort on it, then I suggest you should roast in the crockpot. All you have to do is to put in the ingredients and let your crockpot do its thing. You roast will turn moist and tender after a long and slow cooking process.
Use whatever vegetables you have on hand, but potatoes and carrots are traditional. Feel free to use parsnips, rutabagas, turnips or whatever root vegetables you prefer. Root vegetables work really well in the crockpot, turning out perfectly cooked every time. They also pick up all the flavors of your roast since they go on the bottom of the pot.
You can prepare your meal in the morning, before you have to leave the house. Let your crockpot take care of all the cooking details while you are gone. You will get to return to a fragrant kitchen at the end of the day. All you will need to do is mix up the gravy and you will be ready to eat. This is a great way to make dinner for busy families who do not have a lot of time to spare. A nice beef pot roast makes a great meal anytime, providing you with flavor, nutrition and a wide appeal.
Recipe for Beef Pot Roast
What You Need
- 1 (2-1/2 pound) boneless beef chuck roast
- 1 Tablespoon cooking oil
- 1 pound whole new potatoes, 3 medium potatoes, or 3 medium sweet potatoes
- 8 carrots or parsnips, cut into 1 inch pieces
- 3 small onions, cut into wedges
- 3/4 cup water
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons instant beef bouillon
- 1 teaspoon dried basil or oregano, crushed
- 1/2 cup cold water
- 1/4 cup all-purpose flour
- Salt and pepper
How to Make It
Trim the fat from the roast. Cut up the roast if necessary to help it fit in your crockpot. Brown the roast on all sides in a large skillet. Drain fat.
If you are using new potatoes, peel a narrow strip from the center of each potato. If you are using larger potatoes or sweet potatoes, peel them and quarter them. Place the potatoes, root vegetables, and onions in the crockpot. Position the meat on top of the vegetables.
Combine the water, Worcestershire sauce, bouillon, and herbs in a small bowl. Pour over the top of the meat and vegetables.
Cover and set your crockpot on low for 10 to 12 hours. If you cannot wait that long, put it on high for 5 to 6 hours.
After cooking, move the meat and vegetables to a serving platter, saving the juices. Cover the meat to keep it hot.
Pour the juices into a glass measuring cup and remove the fat. Make gravy with 1-1/2…