Pot Roast

February 24, 2014 – 7:45 pm

An update to my pot roast recipe, this adds one small finely grated zucchini and a bit of ketchup to the broth, which adds some great body. Steven got to try a carrot and was quite a fan too. 🙂

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

1 3 lb chuck roast
2 tbsp vegetable oil
1 lb whole baby carrots
1 ½ lb waxy potatoes (red potatoes or yukon golds work well)
1 cup water
1 tbsp beef Better Than Bouillon
1 tbsp Worcestershire sauce
½ tsp dried basil
½ tsp dried oregano
½ tsp ground black pepper
2 cloves garlic, pressed
1 small zucchini, finely grated
2 tbsp ketchup

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. Serve warm.

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