Can I just tell you how good our dinner was last night? It was so good that Nick ate too much and had to skip his usual evening snack! The menu? Pot roast and fresh bread!
Pot Roast in the Crock Pot
I had a huge chunk of Chuck Roast just begging to be cooked up. I ended up cutting in half to make the preparation a bit easier.
Step 1: Brown the meat on all sides, in hot oil.
Step 2: Add various veggies to the bottom of your crock pot. I cheated a bit and used a bag of frozen stew vegetables and also added some thinly sliced potatoes.
Step 3: Place meat on top of veggies.
Step 4: Mix a can of beef broth, 1 tbs Worcestershire sauce, 1 tsp of chopped garlic, 1 tbs of basil, 1/4 cup of flour and some salt and pepper. I mixed mine in a large, glass measuring cup. When well mixed (especially the flour), pour over the meat.
Step 5: Cover and cook on LOW for 8-10 hours. This is an extremely important step! If you try to rush things along your meat will be tough. The longer you can leave it in, the better. Mine cooked for 9 hours yesterday and was perfect.
Oh yeah. It was as good as it looks! Especially when paired with some warm slices of this…
The bread was just a standard white bread recipe, so I’m not going to bother posting it here. It was such a yummy addition to the pot roast!
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