Crock Pot Roast

Penny R

By
@dixie_tn1

There's really no need for a bunch of extra seasonings or mixes to make a very tastey pot roast. Some people even brown the roasts before they cook it. Again, no real need for that. The bulk of the flavor comes from the fat in the meat.

When using the crock pot, always use the cheapest, which usually means fatty and tough, cut of roast. I always use the chuck roast. These cheap cuts are what crock pots were made for. After slow cooking all day, you'll have the juiciest, most tender roast a person could want.


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Method:

Slow Cooker Crock Pot

Ingredients

4-5 lb
chuck roast
3 or 4 can(s)
new potatoes
3-4 can(s)
sliced carrots
worcestershire sauce
lawry's seasoning salt
water

Directions Step-By-Step

1
Put the chuck roast in the crockpot, liberally shake on Worcestershire Sauce, then liberally apply Lawry's Seasoned Salt. Add enough water to almost cover the meat, and cook on low 8-10 hours. About 5 hours into it, toss in a few cans of new potatoes and a few cans of sliced carrots. You can always use fresh, but I'm the shortcut queen. If you decide to use fresh veggies, put them in the crockpot at the same time you put in the roast, right after you've put the seasoning salt and worcestershire on the meat.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy