Crock Pot Easy Pot Roast

Pot Roast is actually both a cooking method and a cut of beef. Usually a tougher beef cut such as chuck or round cut is used because it is inexpensive and responds best to being cooked leisurely in moist environment. The traditional Pot Roast cooking method is to brown the meat and vegetables and the braise it very slowly in water, either in the oven or on the stove top. To serve, cook down the liquid and thicken to make a gravy... oh it all sounds too hard!

Thanks goodness for the West Bend Slow Cooker - it's stainless insert (with special non-stick lining) lets you brown the meat right in the slow cooker insert and then put it on the slow cooker base and set it to simmer and slow cook away all day! 

If you are looking for ideas for mid week meals that can cook all day and be ready to serve when everyone is ready to eat, then it doesn't get much easier than the ultimate one pot dinner:  

Crock Pot Easy Pot Roast

serves 8

1 tbsp cornstarch

8 medium carrots, cut into thirds

4 stalks celery, cut into 1 inch lengths

2 medium onions, each cut into 8 wedges

Salt and ground pepper

3-4 lb beef pot roast or chuck roast, trim excess fat if necessary

2 Tbsp Worcestershire sauce

In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth.

Add carrots, celery and onions; season with salt and pepper, and toss.

Place meat on top of vegetables, season with salt and pepper, and drizzle with Worcestershire sauce.

Cover and cook on low for 10 hours.

Transfer roast to a cutting board; thinly slice against the grain.

Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired.

Serve roast with vegetables and pan juices.

As the meat and vegetables cook, juices will form and combine deliciously with the water and cornstarch mix to make flavorsome pan juices. No extra liquid is required.

Variation: To make a more Italian inspired meal, further season by sprinkling the meat with 1 tsp oregano, 1 tsp garlic powder, 1 tsp basil and then pour a 14oz can of crushed tomatoes in puree over the meat. This variation is an easy recipe for a delicious pot roast that makes its own flavorful tomato-herb gravy.

Are you intrigued with the idea of a stainless steel insert in a slow cooker?  If you've not come across this before, it is very popular, well rated in customer reviews slow cooker.  Plus the base is actually a mini griddle! 

If you would like to learn more about the West Bend Oblong Slow Cooker, follow this link to the West Bend Oblong Slow Cooker Review.

You will be able to find the major slow cooker models reviewed at my website.

Free slow cooker recipes anyone?  Be sure to sign up to my blog to ensure you get each new recipe as it comes out!  Enjoy your weekend!


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