Monday, December 5, 2011

Hearty Beef Pot Roast with Vegetables In The Slow Cooker

Put this hearty pot roast on early in the morning and come home to a nice hot meal.  You can do the prep work the night before, including searing the roast, if you like!  It's all very easy, but so satisfying! Make enough to have leftovers for sandwiches!

                                 When It's Cold and Ugly Outside...
                         This Will Keep Them Warm and Cozy Inside!

Serves 6

Ingredients
  • 1 approx. 3 lb. boneless beef shoulder (pot) roast--allow about 1/2 lb. per person
  • 2 TB all-purpose flour
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. garlic powder
  • 2 TB vegetable oil
  • 4 cleaned stalks of celery, cut into about 3" pieces
  • 4 cleaned and peeled carrots, halved or quartered to achieve about 1/2" thickness ea. piece
  • 1 large yellow onion, peeled & sliced into about 1/2 slices*
  • 3 approx. 1/2 lb./ea. Idaho baking potatoes, scrubbed and cut, unpeeled, into halves
  • (table salt and freshly ground black pepper for sprinkling on the vegetables)

Directions
  1. Preheat the slow cooker on low.  
  2. Pat the roast dry with a paper towel on all sides.  Mix the flour, seasoned salt, pepper and garlic powder together with a fork or small whisk.  Sprinkle the mixture all over the roast and rub it in with the back of a spoon.  Heat the oil in a large skillet on medium-high heat.  Sear all sides of the roast about one minute each side, or until well browned.  
  3. Place the potatoes on the bottom of the slow cooker and sprinkle lightly with the table salt and pepper.  Scatter about half of the other vegetables on top of the potatoes and lightly sprinkle with more table salt and the pepper.  Place the roast on top of these vegetables, pouring any drippings scraped from the skillet on top of the roast.  Put the remainder of the vegetables on top of the roast and sprinkle lightly with additional table salt and the pepper.  
  4. For a tender roast, cook on low for 10 hours.  The internal temperature of the roast should register at least 160º for medium. (Optional:  If you're at home while the roast is cooking, flip it over after about four or five hours.)  
*Tip:   To avoid odor on your hands, rub them with lemon juice before peeling an onion.  To avoid or keep tears to a minimum, peel and slice an onion under cool, running water.

The vegetables and roast will create a flavorful gravy in the cooker.  Serve the roast and vegetables with the gravy and nice soft rolls or bread.  Chow down and enjoy!

                                        Find A Little Comfort...                     
                                            All In One Pot!
                               
Printable Recipe


11 comments:

  1. What a wonderful hearty meal. Great for a cold night like we're having in Austin! Thank you for sharing yet another soul-satisfying recipe. I'm just about to pull out a loaf of banana bread and sit down to a cup of tea. I hope you are having a lovely evening too!

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  2. Oh, yes...true comfort food! And your house must have smelled incredible while this was cooking away. You've inspired me...time for pot roast :) Have a great weekend, Bonnie!

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  3. @Monet @Lizzy - Yes, ladies, we need some stick-to-the-bones comfort food between all this holiday fare! Thanks for stopping by...always enjoy and appreciate your visits!

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  4. This is my kind of meal for the cold winter months--in fact I made something very similar just a few days ago! I will give your version a try next time!

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  5. Mmmm, all the right stuff for a complete dinner in one pot!

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  6. @Jill/Dulce Dough - Hope you like my take on this classic comfort food; so easy when you're busy with the holidays!

    Know you're baking away for the holidays and have lots of wonderful recipes to share!

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  7. @Curt - Thanks! Great for when you have a meeting or event to attend one night after a busy day and you have no time for cooking, since you can put it on in the morning!

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  8. Sounds perfect! I need to buy a pot roast~

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  9. @Lizzy - I used shoulder roast in this recipe because it's a better cut of pot roast; however, a pretty chuck roast will work very well also. Enjoy!

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  10. One of the rewards for the inconvenience and sometime discomfort of the cold seasons is delicious dishes like this! There is nothing more comforting than the odor of pot roast wafting through the house on a winter day. This will definitely be on January's menus. Merry Christmas to you and yours!

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  11. @Cheryl and Adam @pictureperfectmeals.com - Thanks for a beautiful comment which so exemplifies your fantastic writing! Happy Holidays!

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