Here’s a very basic pot roast recipe to try. No crazy ingredients, no difficult techniques, just yummy comfort food! If you want to change it up, trade one cup of the beef stock for a cup of red wine. Add celery or use new potatoes. My favorite part about fixing pot roast is having a roast sandwich with mayo on white bread the next day!
- 1 3-4 lb. beef chuck roast
- 4 potatoes peeled and quartered
- 4 carrots peeled and cut into 2" pieces
- 1 onion quartered
- 2 cups beef stock or beef broth, whatever you have on hand
- 2 tbsp. Worchestershire Sauce
- 2 tbsp. tomato paste you can use ketchup in a pinch
- 1 bay leaf
- salf & pepper
- 1 tbsp. flour
- 1 tbsp. oil olive or vegetable
Heat up non-stick skillet on medium high heat. Add oil. Sprinkle chuck roast on all sides with salt and pepper and flour. Cook for about 2 minutes on each side of the meat.
Dump cooked meat and everything in the pan into a crockpot. Add the potatoes, onion and carrots.
Mix beef stock, tomato paste, and Worchestershire Sauce together and pour over meat and vegetables.
Toss a bay leaf into the crockpot. Put the lid on and turn it on low. Cook for 6-8 hours.