Sunday dinner was always the best meal of the week growing up at my house . . . and pot roast was one of our staple Sunday meals. After I got married and was in charge of Sunday dinner for my own little family, I was super intimidated by pot roast . . . until I discovered that I could make it in my CROCK POT. Hooray!
I promise you, this is the easiest and yummiest pot roast recipe. You just can't mess it up! And when you feel ready, try the homemade gravy recipe . . . it took me a couple of tries to get it just right. And let's be honest . . . you really could make this any day of the week! My husband would think that he had died and gone to heaven if he came home from work and found this waiting for him!
2 1/2 - 3 pounds beef chuck roast
1 pound (16 oz) baby carrots
4 medium potatoes, cubed (I use whatever I have on hand- red, Yukon gold, or Russet)
1 large sweet onion
4 cloves garlic, crushed
2 Tablespoons olive oil
Salt and pepper
1 (16 ounce) can diced tomatoes (optional- I make it with and without this and it tastes great either way)
2 cups beef broth
1 chicken bouillon cube
Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper. Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes. Pour in the diced tomatoes (with juices) and stir to combine. Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
Cook on low for 7-8 hours.
4 medium potatoes, cubed (I use whatever I have on hand- red, Yukon gold, or Russet)
1 large sweet onion
4 cloves garlic, crushed
2 Tablespoons olive oil
Salt and pepper
1 (16 ounce) can diced tomatoes (optional- I make it with and without this and it tastes great either way)
2 cups beef broth
1 chicken bouillon cube
Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper. Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes. Pour in the diced tomatoes (with juices) and stir to combine. Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
Cook on low for 7-8 hours.
Pot Roast Gravy
Pot Roast drippings/liquid
2 Tablespoons butter, cold
2 Tablespoons flour
1 teaspoon cornstarch
1 - 2 teaspoons cold water
Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes. Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste). Slowly whisk in the mixture into the liquid until starting to thicken and combined. If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth. Season with freshly ground black pepper (I don't normally need anymore salt).
Recipe adapted from The Dish on Delish
Pot Roast drippings/liquid
2 Tablespoons butter, cold
2 Tablespoons flour
1 teaspoon cornstarch
1 - 2 teaspoons cold water
Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes. Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste). Slowly whisk in the mixture into the liquid until starting to thicken and combined. If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth. Season with freshly ground black pepper (I don't normally need anymore salt).
Recipe adapted from The Dish on Delish
We love this meal at our house. It's always such a hearty dinner! Thanks for your recipe, I will have to see how it compares to one I use, and maybe give it a try!
ReplyDeleteYum! It is a cold "roast" kind of day! We love ours with root beer. http://bellesbazaar-heather.blogspot.com/2011/08/root-beer-roast.html
ReplyDeleteOMG! This is THE best roast we have ever made. Thank you for sharing.
ReplyDeleteHow do you cut the onion? Is it supposed to be diced so you don't notice the pieces, or do you want to have large pieces to have along with the other vegetables?
ReplyDeleteWe just slice it into rings. Then cut the rings in half to make half circles. You could cut it smaller if you needed to hide them from certain family members. We just like ours a little bigger. Hope this helps.
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