crock pot pot roast
(2 ratings)
A great meal for a cool Autumn evening. Leftovers make great soup or stew.
►
(2 ratings)
yield
4 -6
prep time
15 Min
cook time
6 Hr 15 Min
method
Slow Cooker Crock Pot
Ingredients For crock pot pot roast
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8 ozpeeled baby carrots
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1 mdyellow onion, peeled and sliced
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1(4-5 lb) rolled and tied chuck roast
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salt and pepper, to taste
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1 cbeef broth
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12 ozdark beer
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1 can(14.5 oz) diced tomatoes (do not drain)
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1 Tbspworcestershire sauce
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1 lbbaby red or white potatoes
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8 ozsmall mushrooms (whole)
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1/4 call purpose flour
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1/4 cwater
How To Make crock pot pot roast
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1Coat a large oval slow-cooker insert with non stick cooking spray. Place carrots and onions in bottom.
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2Salt and pepper all sides of the roast. Place on top of carrots-onions.
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3Pour broth, beer, tomatoes and Worcestershire over roast. Place mushrooms and potatoes around roast (see Note)
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4Cover and cook on low for 6 hours.
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5NOTE: I didn't have room for the potatoes, so I cooked them separately and added them to the pot after taking the roast out.
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6After roast is done, carefully remove it and place on cutting board. Tent with foil to keep warm.
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7Make a slurry of the flour and water. Turn slow cooker up to high and whisk in slurry to juices and cook until thickened. You may want to add more flour and water for a thicker sauce.
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8Slice meat and serve with sauce and vegetables.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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