Thursday, March 18, 2010

perfect pot roast

I'm posting this here so I can remember what I did.
After trial and error, this is my perfect pot roast recipe.

This is for a chuck roast. I don't know the size of mine but it was $12 at Walmart.
(ETA: The recipe says 4 lbs.)

Salt and pepper both sides of roast.
Brown roast in oil in pan until brown on both sides.
Put in slow cooker with 1 cup water and an onion, cut in large chunks.
Cook on high for 3 hours.

Add about 15 baby carrots, I piled them up in the middle of the top of the roast.
Add 8 potatoes, peeled and cut in half.
Arrange all around the side of the slow cooker. Salt and pepper again.
Cook 3 additional hours on low. (Check after 2 hours.)

Pull roast apart with 2 forks. If it pulls apart easily, it is done.
Add more salt and pepper to taste, put on "keep warm" until you are ready to eat.


Tootles!

3 comments:

Mz. Pig said...

Add carrots next time!

TracieClaiborne said...

I did! I forgot to mention those! LOL

nestof3 said...

I always add tons of carrots b/x we like them so much. I've also started cutting down on how many potatoes I use and add parsnips and turnips. It tastes almost the same, but the turnips have far fewer calories than potatoes.