An oldie, but a goodie that needs to come back into fashion. This can be made in the oven or in a slow cooker, for days when you don’t have time later to cook. A little prep work early for a big payoff at dinner.
Old Fashioned Beef Pot Roast
I tbsp olive oil
I lb potatoes (small, whole or large ones, cut into chunks)
I bag baby carrots (you can peel and slice large carrots, cut in chunks too)
I onion, cut in chunks
4-5 cloves of garlic (or as many as you like)
2-3 lb TCR chuck roast or any roast cut. (Buy here.)
1 tbsp salt
1/2 tbsp ground pepper
2 bay leaves
1 tbsp italian seasonings
Optional: cornstarch, Worcestershire sauce
Add olive oil to roasting pan or slow cooker. Layer the potatoes, carrots and onions in the bottom.
Prepare the roast by sprinkling both sides with salt and pepper. Cut slits with a knife all over the top of the roast and place cloves of garlic in each slit. Place the roast on top of the vegetables.
Add the bay leaves and italian seasonings over the roast and vegetables. As the roast cooks, it will drip all over the vegetables. Yum!
Roast at 350 degrees for 1 1/2 to 2 hours. You don’t want to overcook it, but it should be done through. Lift out the roast (it should be falling apart) and scoop out the veggies. At this time you can make a sauce by adding a small amount of cornstarch with water and adding it to the drippings. It should lightly thicken up. For an added bump in flavor, use Worcestershire sauce instead of water with the cornstarch. Taste for seasonings, adjust salt/pepper as necessary. Serve meat with the veggies, pour sauce over and enjoy.
Slow cooker directions are the same, until cooking. Set the slow cooker to cook at high for 4 hours (you can do slow at 8 hrs, if that works better for your schedule). After the cook time is up, follow the above directions for a sauce and serving.
You really can’t do it wrong. It’s a very forgiving recipe. That’s why we like old fashioned pot roast made with TCR beef.
