Slow Cooker Pot Roast

“Quick, get in the car, put your gloves on, run- you’re late. Hurry up!!” These are all expressions used in excess over the course of my day as I schlep three kids to school and pick them up and take them to an activity and hurry home to make dinner and get homework done. It’s a fast paced world that we are raising our children in.  In order to keep up with the fast pace of society many families have to take shortcuts. Sit down family meals and healthy homemade food can seem an impossibility. Here is a healthy home cooked meal that you can start in the morning before you head off to work or if you are home during the day – you can start at lunch. Turn on the crock pot and enjoy a calm evening with a good home cooked meal.

This recipe is lightly adapted from Martha Stewart’s Slow-Cooker Pot Roast.

Ingredients:

2 tablespoon cornstarch
8 medium carrots cut into thirds (or two cups baby carrots)
1 onion, sliced
1 beef chuck eye roast, whole (1.5- 3 lbs depending on how many you are serving)
2 tbsp. dry Italian dressing seasoning
salt and pepper (optional seasoning salt)
2 cups peas (optional)
2 cups mushrooms, halved (optional)
6 medium potatoes, quartered  (if using small potatoes halve them)
worcestershire sauce

Recipe:

1. Liberally season the meat with salt and pepper and any seasoning salt you have.
2. Heat 1 tablespoon of olive oil in a heavy bottomed skillet. Sear the chuck roast 2 minutes a side- including the sides – this will help lock in the moisture as the meat cooks throughout the day.
3. Turn on crock pot, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Add carrots and onions, salt and pepper and toss to coat. You can add your potatoes here -but the potatoes will be soft at the end of the day. They will give the roast a creamier texture.
4. Place meat on top of vegetables in the crock pot- sprinkle with worcestershire sauce and dry Italian dressing (if using).
5. Cook on low for 10 hours or high for 6 hours.
6. About an hour or so before serving the meal – add mushrooms and frozen peas. Check the consistency at this time. If the roast has too much liquid, combine another tablespoon of cornstarch to 2 tablespoons water in a small bowl and then add to pot.
5. When the meat is done it should fall apart when gently pulled with a fork. Serve alone with the vegetables or with a side of egg noodles.

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