crock pot pot roast
A great meal for a cool Autumn evening. Leftovers make great soup or stew.
prep time
15 Min
cook time
6 Hr 15 Min
method
Slow Cooker Crock Pot
yield
4-6 serving(s)
Ingredients
- 8 ounces peeled baby carrots
- 1 medium yellow onion, peeled and sliced
- 1 (4-5 lb) rolled and tied chuck roast
- salt and pepper, to taste
- 1 cup beef broth
- 12 ounces dark beer
- 1 can (14.5 oz) diced tomatoes (do not drain)
- 1 tablespoon worcestershire sauce
- 1 pound baby red or white potatoes
- 8 ounces small mushrooms (whole)
- 1/4 cup all purpose flour
- 1/4 cup water
How To Make crock pot pot roast
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Step 1Coat a large oval slow-cooker insert with non stick cooking spray. Place carrots and onions in bottom.
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Step 2Salt and pepper all sides of the roast. Place on top of carrots-onions.
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Step 3Pour broth, beer, tomatoes and Worcestershire over roast. Place mushrooms and potatoes around roast (see Note)
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Step 4Cover and cook on low for 6 hours.
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Step 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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Step 6After roast is done, carefully remove it and place on cutting board. Tent with foil to keep warm.
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Step 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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Step 8Slice meat and serve with sauce and vegetables.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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