I have said it before and I will say it again, I love my crockpot! It truly is a time- and sanity-saver. Below is a recipe for pot roast that I make every few weeks for my beef-loving husband. Of course, pot roast is one of those dishes that can be made in so many different ways...this is just how I typically prepare it. Enjoy!
Recipe for: Pot Roast
- 1 beef roast*, such as rump or tip (2-3 lbs)
- 1 jar chili sauce (found in the ketchup section of the grocery store; if you do not have this on-hand, you can substitute a can/jar of crushed tomatoes)
- 2-3 carrots, washed, peeled, trimmed (I like to leave them in ~3" pieces)
- 2-3 stalks of celery, washed & chopped
- 1 onion, chopped
- 6-8 quartered red potatoes (or whatever quantity and variety you wish)
- 1 1/2 cups water
- 1/2 TBSP or so of dried parsley (if desired)
- salt and pepper to taste
1. Add water and chili sauce to crockpot and turn it on HIGH. After 30 minutes or so, add roast, carrots, celery, and onions and cook for ~3 hours.
2. Add the potatoes. Continue cooking for another 3 to 3 1/2 hours or, until the roast is fork-tender and the potatoes are at the desired tenderness. Add salt, pepper, and parsley.
3. Once it is all done, use tongs and/or a slotted spoon to remove the meat, potatoes, and carrots to a bowl/platter.
4. I like to use an immersion blender to blend the remaining contents of the crockpot (which would be the water, chili sauce, onions, and celery) to create a thickened sauce that you can then pour on the meat and veggies. You can use a regular blender to do this, just be sure to let the liquid cool some before putting it in the blender.