The next dish I made was a crock pot pot roast and here is the recipe.
Crock Pot Pot Roast
Cook time: 10 hours
- 3 to 4 pound boneless chuck roast
- 32 ounces low-sodium beef broth or stock
- 1 6-ounce can tomato paste
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons smoked (or regular) paprika
- 3 teaspoons allspice
- 2-3 large sprigs fresh rosemary
- 3 medium sized carrots, coarsely chopped
- 1 large onion, sliced thinly
- 1 to 2 pounds potatoes, diced (about 3 medium potatoes)
- salt and pepper to taste
1. Spray your crock pot generously with pam or line it with a crock pot liner.
2. Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add the paprika, allspice, salt and pepper to taste.
3. Toss half in half of the vegetables and place your chuck roast on top of everything.
4. Toss in the rest of the vegetables and stir everything all together as best you can, making sure the beef is mostly submerged in the broth. Top with your rosemary.
4. Set the crock pot on low and cover. Let it cook for about 8-10 hours on low. If you can, check on it every so often and give it a little stir (This isn’t necessary if you are away from the house.)
5. When ready, move the roast to a cutting board ands slice to serve. Serve with the vegetables and juices from the meat and broth.
Note: I did things a little differently. Before I put the pot roast in the crock pot I seared it on both sides for one minute. Also after the meal was cooked I took the juices and put it in a blender along with a tablespoon of flour, then reduced it on the stove.