Ingredients

¼ pound Yukon gold potato cubed, about 1 potato
¼ pound butternut squash, cubed
¼ pound turnip, cubed
¼ pound roasted red potatoes, cubed
¼ pound parsnips, cubed
1 celery stalk, cut into 1 inch pieces
1 carrot. Cut into 1 inch pieces
1 onion, cut and cubed
1 beet, cubed
1 cup flour, seasoned with salt & pepper
1 tablespoon olive oil
1 boneless beef chuck roast, about 3 pounds
2 cloves garlic, chopped
½ cup tomato sauce
2 or 3 bay leaves
2 sprigs of fresh thyme
½ cup red wine
1 cup beef stock

Directions

1. Wash, cut and peel root vegetables.
2. Roll chuck roast in flour mixture, covering all sides and shaking off excess flour.
3. Heat pan over medium, add oil and sear or brown chuck roast on all sides.
4. Place all of the vegetables on the bottom of the crock pot and lay the chuck roast on top of the vegetables.
5. Add the garlic, tomato sauce, herbs, wine and beef stock and cover.
6. Set crock pot to either eight hours on low or four hours on high.

Recipe courtesy of Julie Geary, Classic Cooks Catering, 2010.

Tender and mouthwatering beef dishes like Pot Roast can be made for far less than many other cuts of beef if you know how to prepare it. In fact, Pot Roast in your crock pot or slow cooker can be one of the better tasting and easier winter meals you can make. It just takes a little preparation and Julie Geary of Classic Cooks provides the know-how in this video.

This is a tender slow cooker pot roast with flavorful homemade gravy. Julie shows you how to combine your favorite root vegetables such as turnips, parsnips, or beets with the usual pot roast favorites of potatoes, carrots, onions and celery. If you don't care for one root vegetable, use another or more of the ones you do like. Julie uses a boneless beef chuck roast, but any boneless pot roast cut will work.

You can set the slow cooker on low for eight hours, go to work and dinner is ready when you get home. You can also cook on a higher setting for four hours.

Pot Roast
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