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Crock- Pot Pot Roast Recipe

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This recipe for Crock- Pot Pot Roast, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Rice
Added: Monday, August 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 to 5 lb. boneless chuck roast
1 medium onion, sliced
6 to 8 carrots, peeled
beef broth
Penzeys Beef Soup Base, optional
salt and pepper, to taste

Directions:
Directions:
Brown all sides of roast in skillet to sear juices. When browned, add enough hot water to skillet to cover roast and cook 10 minutes.. Place roast on top of carrots. Add salt and pepper and top with onion slices. Add juice from skillet and additional can of beef broth if more gravy is desired. Cook on high for 6 hours or on low setting for 10 hours. Remove roast and vegetables from juice and set aside. Strain juice and thicken with 2 tbsp. of gravy flour per cup of liquid.

Personal Notes:
Personal Notes:
Other vegetables such as peeled potatoes or turnips may be used in addition to the carrots, if desired. I usually add 1-1/2 tsp. of Penzey's Beef Soup Base to the juices in the skillet and dissolve before adding to the crock pot. This makes a very rich gravy. Refrigerate the broth to remove the fat before making gravy if time allows. Making the gravy with cold liquid and stirring with a whisk prevents lumps. This is definitely a family favorite.

 

 

 

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