How to Make a Tasty Pot Roast in Your Crockpot

Roasting in the crockpot is a great way to get a tender, juicy roast without a lot of effort. There is no basting at all; just put in the ingredients and let your crockpot do its thing. The juices in the food plainly baste your roast during the long, slow cooking process so your roast turns out moist and tender.

Use anyone vegetables you have on hand, but potatoes and carrots are traditional. Feel free to use parsnips, rutabagas, turnips or anyone root vegetables you prefer. Root vegetables work truly well in the crockpot, turning out perfectly cooked every time. They also pick up all the flavors of your roast since they go on the lowest of the pot.

Crockpot

You can put in order your meal in the morning, before you have to leave the house. Let your crockpot take care of all the cooking details while you are gone. You will get to return to a fragrant kitchen at the end of the day. All you will need to do is mix up the gravy and you will be ready to eat. This is a great way to make supper for busy families who do not have a lot of time to spare. A nice beef pot roast makes a great meal anytime, providing you with flavor, nutrition and a wide appeal.

How to Make a Tasty Pot Roast in Your Crockpot

Recipe for Beef Pot Roast

What You Need

1 (2-1/2 pound) boneless beef chuck roast 1 Tablespoon cooking oil 1 pound whole new potatoes, 3 medium potatoes, or 3 medium sweet potatoes 8 carrots or parsnips, cut into 1 inch pieces 3 small onions, cut into wedges 3/4 cup water 1 Tablespoon Worcestershire sauce 2 teaspoons instant beef bouillon 1 teaspoon dried basil or oregano, crushed 1/2 cup cold water 1/4 cup all-purpose flour Salt and pepper

How to Make It

Trim the fat from the roast. Cut up the roast if essential to help it fit in your crockpot. Brown the roast on all sides in a large skillet. Drain fat.

If you are using new potatoes, peel a narrow strip from the center of each potato. If you are using larger potatoes or sweet potatoes, peel them and quarter them. Place the potatoes, root vegetables, and onions in the crockpot. Position the meat on top of the vegetables.

Combine the water, Worcestershire sauce, bouillon, and herbs in a small bowl. Pour over the top of the meat and vegetables.

Cover and set your crockpot on low for 10 to 12 hours. If you cannot wait that long, put it on high for 5 to 6 hours.

After cooking, move the meat and vegetables to a serving platter, rescue the juices. Cover the meat to keep it hot.

Pour the juices into a glass measuring cup and take off the fat. Make gravy with 1-1/2 cup of juices. Add water if there are not enough. Pour the juices into a sauce pan. Couple the cold water with the flour and stir into the juices. Cook and stir until the gravy thickens and bubbles. Season gravy to taste with salt and pepper. Serve with meat and vegetables.

Serves 6 to 8

How to Make a Tasty Pot Roast in Your Crockpot

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