Crock Pot Yankee Pot Roast and Vegetables

"Crock pot pot roast."
 
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photo by Eve S. photo by Eve S.
photo by Eve S.
Ready In:
8hrs 40mins
Ingredients:
12
Serves:
5-6
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ingredients

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directions

  • Season roast with salt and pepper.
  • Combine vegetables and seasonings in crock pot.
  • Place beef over vegetables, and pour broth over beef.
  • Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
  • Remove beef to serving platter, and arrange vegetables around beef.
  • Remove and discard bay leaves.
  • To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
  • Skim off and discard fat.
  • Measure remaining juices and heat to a boil in small saucepan.
  • For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
  • Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

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Reviews

  1. Jason R.
    Came out completely dry and tasteless, and that's after turning it off 2 hours early. Potatoes were way too large and should have been cut at 1' cubes. Not enough broth for the volume of ingredients. Didn't even call for Worcestershire sauce. Awful recipe.
     
  2. Gator Bake
    This pot roast was great. I used a little extra broth and italian seasoning because were out of rosemary. Thumbs up from us and our four guests!
     
  3. Eve S.
    The pot roast was pretty good, but not very flavorful. I would suggest leaving it in the crockpot for no more than 6 hours. I had it cooking 8.5 hours, and the meat was slightly charred. The pot roast also had an extremely onion-y flavor. I would probably use a quarter of the onions called for. I would also suggest adding the entire can of beef broth.
     
  4. Happy Hippie
    This is a delicious recipe for pot roast. I prepared it as written with only 2 exception; I used baby carrots instead of large carrots as that's what I had on hand, and I did not use a parsnip, I simply added extra baby carrots to fill the void. It took me longer than 10 minutes to prepare because I spent extra time trimming excess fat from my chuck roast. I will definately prepare this again; the family really enjoyed it and will go into my rotation file. As a side note, I served with a horseradish sauce and it was just the perfect touch. Kids don't appreciate such a flavor; they'll enjoy it later in life and wonder what they've missed out on. In the meantime, they'll continue to dip in ketchup, LOL! Thanks so much littleturtle for sharing this awesome recipe.
     
  5. melissarburke
    This turned out very good, and quite tender. My husband loved it. I left out the parsnip, used red potatoes, and added an entire can of beef broth. Otherwise, left the recipe as is. I also used the drippings to make a mushroom gravy with sliced baby bellas to go on top of the roast. Very good.
     
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Tweaks

  1. Happy Hippie
    This is a delicious recipe for pot roast. I prepared it as written with only 2 exception; I used baby carrots instead of large carrots as that's what I had on hand, and I did not use a parsnip, I simply added extra baby carrots to fill the void. It took me longer than 10 minutes to prepare because I spent extra time trimming excess fat from my chuck roast. I will definately prepare this again; the family really enjoyed it and will go into my rotation file. As a side note, I served with a horseradish sauce and it was just the perfect touch. Kids don't appreciate such a flavor; they'll enjoy it later in life and wonder what they've missed out on. In the meantime, they'll continue to dip in ketchup, LOL! Thanks so much littleturtle for sharing this awesome recipe.
     
  2. Audrey M
    Another great recipe for the crockpot. It reminds me of Sunday dinners at my grandmothers. To change it up a little, I substituted 1 cup tomato juice for the beef broth to give it a richer taste. Thanks for posting.
     

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