Yesterday, I made pot roast in The Original Slow Cooker…Crock Pot. Carlos bought this for us 2 years ago. Unfortunately, I don’t use it that often maybe 4 or 5 times a year. The recipe booklet it came with is limited so I need to explore some others. That may be why I don’t use it that often because other than the limited recipes, the pot is AWESOME. Using a crock pot is sooo easy. Just throw everything in, set it to low, let it cook for 8-10 hours, and you’re done! If that’s too much time, you can blast it on high for 4-6 hours!
This recipe is taken directly from the booklet. I modified it a bit because my kids don’t like the potatoes cooked this way and would prefer them mashed! I need to clarify that: Max loves them and Little a not so much!
So here goes:
2-4 pound beef chuck roast
1/2 cup flour
salt and pepper
3 carrots, sliced
3 potatoes, quartered (I left this out and saved them for mashed potatoes)
3 onions, sliced
2 stalks celery, sliced
1 cup mushrooms (I omitted this…kids hate mushrooms..I kinda do)
1 cup beef broth (I didn’t have any so I used chicken broth)
This part is so cool because it’s SO FAST and SOOOO EASY…I love fast and easy! lol
1. Coat roast with the flour, salt and pepper. Sear roast in a pan on the stove. They say this is optional, but I do this to seal in the flavors and make the meat moist! This is funny! I cooked bacon this morning and left some of the grease in the pan, hoping it will make the meat more flavorful :^)
2. Place all veggies in the crock, except the mushrooms. Add the roast and spread the mushrooms on top. Pour in broth.
3. Cover and cook on Low for 10-12 hours or on High for 6-8 hours, or until tender.
There aren’t a lot of scraps for the Red Wigglers, but they’ll be happy with the carrot peels!