Monday, May 25, 2020

# beef # cooking

Crockpot Monday: Old Fashioned Pot Roast

Old Fashioned Pot Roast:

4 pounds beef roast (chuck or rump)
2 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
1 tablespoon olive oil
1 medium onion, sliced in rings
2 large Russet potatoes, cut in 2-inch chunks
1 cup baby carrots
1 cup sliced celery
3 tablespoons Worcestershire sauce
1/2 cup beef broth


Use a 6-quart slow cooker. Brown the outside of your roast if you’d like, but it isn’t required.

In a plastic zippered bag, shake a thawed beef roast with flour, salt, pepper, and garlic powder. Remove roast from the bag and brown all sides in a large skillet with olive oil (browning is optional). While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, and toss in the potatoes, celery, and carrots. Pour Worcestershire and beef broth over the top. Cover and cook on low for 8 to 10 hours.

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