>Since I’ve taken quite a break from any attempts at blogging, I thought I’d ease back into it all with a quick post on an excellent (and quick on the prep time) recipe for pot roast. You do a minimal amount of work and then let a crock pot do the rest.
1 tbsp vegetable oil
2 pound beef chuck shoulder roast
3-4 medium baking potatoes, scrubbed and cut in quarters
3 carrots, sliced
1 medium onion, cut in quarters
2 stalks celery, sliced
1/2 can diced tomatoes (about 7 ounces) with the juice
Salt to taste
Pepper to taste
Oregano to taste
1) Heat the oil in a large skillet. Add the roast and brown on all sides. This starts the cooking process and seals in the juices as it cooks later. Pull the roast out and put it in the crock pot, leaving any oil or fat in the skillet.
2) Add all the other ingredients into the crock pot. Add a little water so there is at least 1/2 inch of water in the bottom.
3) Cook (covered) on low for 8 to 10 hours. I cooked mine on high for the first 40 minutes or so and then turned to low and it was ready after 7.5 hours (I was impatient and didn’t want to be eating super late).
You can also make a quick gravy for the roast by pulling some of the cooking liquid from the crock pot and whisking it together with some flour in a saucepan.
Hope you love it… the meat is so tender and this will serve at least 4 hungry people 🙂