Prep 20 mins
Cook 10 hrs
My mother's incredible pot roast with a flavor loved by everyone in the family - even our 1 1/2 year old!
- 2 lbs boneless chuck roast (also called pot roast)
- olive oil, to coat
- Worcestershire sauce, to taste
- McCormick's Montreal Brand steak seasoning, to taste
- salt and pepper, to taste
- 4 -5 medium carrots, sliced in 2-inch segments
- 2 stalks celery, chopped
- 3 medium red potatoes, cut into eighths
- 1⁄2 onion, chopped
- 14 1⁄2 ounces diced tomatoes, drained (leave a little liquid behind)
- 10 1⁄2 ounces beef broth
- 1 tablespoon cornstarch
- 8 cups cooked white rice, buttered
- Coat the pot roast with olive oil and a few shakes of Worcestershire. Season generously with Montreal Steak Seasoning. You can marinate overnight or use immediately.
- Place half the cut vegetables (onion, celery, carrots and potatoes) on the bottom of the crock pot, and season with salt and pepper.
- Place the pot roast on top of the vegetables.
- Place the remaining vegetables on top of the pot roast, and season with salt and pepper.
- Pour the can of tomatoes and the can of beef broth evenly over the ingredients. Season one last time with salt and pepper.
- Crock on low all day (10 hours) or change time/temp to suit your needs. An hour before dinner, make a mixture of cornstarch and water (equal parts) and add to crock pot to thicken the liquid.
- Serve over hot buttered rice.
This had such a different taste than your normal crock pot roast. I browned the roast on all sides with the steak seasoning and Worcestershire sauce on it. I sauteed the chopped onions and then added everything to the pot as written. (I had no celery so subbed cabbage in it's place). I used garden tomatoes that I had frozen and thawed, using all the juice in place of the broth and added about a tablespoon of beef base. My husband and I thought the vegetables, especially the potatoes had a really great taste. As someone else said the smell during the day was wonderful! Thanks for posting!
Pretty good pot roast - we really enjoyed it. The long cooking time made the roast very tender and flavorful. The best part of it was the ease of preparation - throw it in the crock pot and let it cook without heating up the whole house with the oven. I subbed russet potatoes for red potatoes (as I had them on hand) - and added a bit more celery than directed. Other than that, I followed the recipe exactly. Made for the Groovy GastroGnomes, ZWT5.
Very good, easy to put together and the house smelled great all day while this was cooking. I would recommend highly seasoning the ingredients, the long cooking time seems to dull them a bit - all of us found that we had to add a lot of salt at the end to our taste. Made for the Dining Daredevils for ZWT5.