classic pot roast

Name: Classic Pot Roast
Cook time: 10 h
Yield: 6
Ingredients: 1 tablespoon(s) vegetable oil; 1 - beef chuck shoulder roast (3 to 4 lbs.); 6 medium potatoes, cut into halves; 6 slice(s) carrots; 2 medium onions, cut into quarters; 2 slice(s) stalks celery; 1 can(s) (14 1/2 oz.) diced tomatoes, undrained; - salt and pepper to taste; - dried oregano, to taste; - water, as needed; 1 1/2-2 tablespoon(s) all-purpose flour (optional)

(1 RATING)

45 Pinches

Tami Prince

San Juan Capistrano, CA

Updated on Feb 13, 2011

This is out of the CROCK POT recipe collection book.

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prep time

cook time 10 Hr

method ---

yield 6-8 serving(s)

Ingredients

1 tablespoon vegetable oil
1 - beef chuck shoulder roast (3 to 4 lbs.)
6 medium potatoes, cut into halves
6 slices carrots
2 medium onions, cut into quarters
2 slices 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 tablespoons all-purpose flour (optional)

How To Make classic pot roast

Step 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.

Step 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.
Step 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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