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Sunday, April 26, 2009

Pot Roast Slow Cooker

I took this recipe from some other site....I think Crockpot Dinners, but altered it....so here's what I did. I loved it and will definitely make again! First time I made one that turned out well!


Ingredients
  • 1 large onion, diced
  • 1-2 cup baby carrots
  • 1 rib celery, sliced 1/4 inch thick
  • 3-4 potatoes cut in chunks (I didn't peel mine because I was too lazy)
  • 2 cloves garlic, chopped
  • 1 boneless chuck roast (about 3 pounds) (at Broulims and Albertsons any of the meats that says Pot Roast on them work)
  • 1 teaspoon olive oil plus 2 tablespoons
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 can beef broth (I only had one so I used a can of chicken broth as well)
  • 1 can of water ( I used the beef broth can)


Directions

1. In 5- to 5 1/2-quart slow cooker, layer onion, carrots, potatoes, celery and garlic. Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Place the chuck roast on top.

2. Add in broth and water. (Again I added extra liquid because my slow cooker tends to get dry and crusty on the edges when there's not enough liquid. It turns into more of a soup than a stew though)

3. Cover slow cooker; cook on high heat for 6 hours.



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