Pot roast falls into the category of “Traditional Sunday Dinners.” At least that was the case before the invention of the Crock Pot. Now you can have a pot roast any day of the week, one that practically cooks itself while you’re away at work (or shopping, depending on the day!)
This recipe lends itself well to variations – you can use beef or pork and any root vegetables you like. We’ve always used the classic potato/carrot/onion combination and go a little heavy on the carrots – that’s my favorite part.
Depending on where you buy groceries, it’s always a good idea to buy a couple roasts when they go on sale during the cool months and keep them frozen. That way, when you get a hankering for a Sunday dinner on Tuesday, it’s only a day away in the Crock Pot.
Yield: 6 servings
2-3lb boneless roast
½ T. granulated garlic
1 tsp. dried oregano
1 T. Kosher salt
½ T. black pepper
5 large carrots, 1” chop
2 large russet baker potatoes, 1” cube
1 sweet yellow onion, 1” chop
½ cup beef stock
1 bay leaf
Turn your Crock Pot to high heat and put the lid on it to heat while you chop your veggies.
Stir together your dry ingredients in a small bowl and then rub generously over the roast, reserving any unused seasonings. In a skillet over high heat, drizzle a bit of EVOO and sear your pot roast on all sides to seal in the juices. Remove from pan and put immediately into heated Crock Pot. Cover with your chopped veggies, sprinkle leftover seasonings and pour over your beef broth. Top with a bay leaf and cover.
Turn heat to low and cook for 6-8 hours, or until potatoes are tender.
If you like your pot roast to have a gravy, simply remove your veggies and roast from the Crock Pot and stir into the juices 1 T. flour dissolve in 2 T. cold water. Stir until thickened, and pour over the finished dish.