Cassie’s Ruminations

Pot Roast

Tonight’s dinner was a pot roast simmered all day in a crock pot. This is a really easy meal to throw together that also doesn’t heat up the house in the summer. It’s a bit heavy, but serving it with a green salad lightens things up.

Pot Roast
(for a 5-6 quart slow cooker)
Makes 6 servings

Ingredients:
1 3 lb chuck roast (more or less)
2 tbsp vegetable oil
1 lb whole carrots
1 ½ lb waxy potatoes (red potatoes, yukon gold, fingerling)
¾ cup water
1 tsp beef bouillon granules
1 tbsp Worcestershire sauce
½ tsp dried basil
½ tsp dried oregano
2 cloves garlic, pressed

Slice up carrots and potatoes into big chunks and layer in the bottom of the crock pot. Brown the chuck roast in the vegetable oil over medium high heat for 2-3 minutes on each side – just enough to get a nice color (this step can be skipped if you’re in a hurry). Slide roast in on top of veggies. Mix water and remaining ingredients together. Pour over the roast and veggies. Cook on Low for 8-10 hours.