I did some recipe planning over the weekend and prepped a bunch of items for Crock Pot Freezer Meals as well as just regular meals. Larry was bugging me to make a pot roast – so I found a crock pot recipe that I thought would do pretty well with my picky eater!
I have to say – it’s one of the most photogenic recipes I’ve had!
It’s even pretty after it’s cooked!
How was it? Well – it really needed 8+ hours to cook. We tried it after 6 and it was not done…the sauce mentioned in the recipe is fairly dark and tomato-based which Larry wasn’t a fan of. If you don’t mind a dark sauce – then it would be good – the rosemary also added a lot of strong flavor to the meal. All in all I won’t make it again – but if you like a lot of seasonings – then you would probably like it. I just happen to be married to a guy that likes salt & pepper only (argh).
Thanks to Crepes of Wrath for the recipe.
|Crock Pot Pot Roast||
Cook time: 10 hours
Total 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
- Spray your crock pot generously with Pam or line it with a crock pot liner.
- Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add in the paprika, allspice, salt and pepper to taste.
- Toss in half of the vegetables and place your chuck roast on top of everything. Toss in the rest of the vegetables and stir everything all together as best you can, making sure that the beef is mostly submerged in the broth. Top with your rosemary.
- Set the crock pot on low and cover. Let it cook for 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).
- When ready, move the roast to a cutting board and slice to serve. Serve with the vegetables and juices from the meat and broth. A salad might go well here too, but we were all about meat and potatoes that night. Serves 4.
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