Real Recipes From Real Home Cooks ®

classic pot roast

(1 rating)
Recipe by
Tami Prince
San Juan Capistrano, CA

This is out of the CROCK POT recipe collection book.

(1 rating)
yield 6 -8
cook time 10 Hr

Ingredients For classic pot roast

  • 1 Tbsp
    vegetable oil
  • 1
    beef chuck shoulder roast (3 to 4 lbs.)
  • 6 md
    potatoes, cut into halves
  • 6 slice
    carrots
  • 2 md
    onions, cut into quarters
  • 2 slice
    stalks celery
  • 1 can
    (14 1/2 oz.) diced tomatoes, undrained
  • salt and pepper to taste
  • dried oregano, to taste
  • water, as needed
  • 1 1/2-2 Tbsp
    all-purpose flour (optional)

How To Make classic pot roast

  • 1
    Heat oil in large skillet over medium-low heat until hot. Add roast; brown on all sides. Drain and discard excess fat. Transfer roast to 4 1/2 quart CROCK-POT slow cooker.
  • 2
    Add potatoes, carrots, onions, celery and tomatoes with juice. Season with salt, pepper and oregano to taste. Add enough water to cover bottom of CROCK-POT slow cooker by about 1/2 inch. Cover, cook on LOW 8-10 hours.
  • 3
    Transfer roast and vegetables to serving platter. To make gravy, whisk together cooking liquid and flour in small saucepan. Cook and stir over roast and vegetables.

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