I first made pot roast last year, when my husband introduced me to his mom’s recipe and my slow cooker. =) It’s one of the easiest recipes I’ve ever made, and always turns out really well. Since Greenling sent us turnips and red potatoes last week, I thought it was a great way to use them on one of the cooler days we had.
I sometimes serve this with mashed potatoes (as I did this time), but I also have chopped them and cooked them with the meat in the slow cooker. Keep in mind that if you cook the potatoes in the crock pot, the gravy tends to be thicker since the potatoes are so starchy.
I also usually sear the meat before putting it in the crock pot, but after doing some research online, I decided to skip the extra step this time.
- 2.5 lb. beef for slow roasting (I use chuck most of the time)
- 2 medium or 1 large onion(s)
- 1 small bag of baby carrots or 3 large, peeled carrots
- 3 cloves minced garlic
- 1 c. beef stock
- 1 lb. turnips
- 1 Tbsp. cornstarch
- Optional: sear meat in olive oil in a pan over high heat. It takes about 3 minutes per side to get a nice brown texture.
- Roughly chop the veggies. Put all of the veggies and the garlic in the bottom of the crock pot.
- If you’re searing the beef, after it has finished browning, put it on top of the veggies in the stock pot. If not, put the meat on top of the veggies in the stock pot, making sure that the fattier side is facing up (so that the fat drips over the meat and veggies while it cooks. Yay for self-basting!).
- Mix the cornstarch and stock together and pour over the beef and veggies. Usually I make this with beef stock, but since I was making a dish with chicken stock later in the week and I knew I would have extra left over, I used chicken stock this time. The end result is the same.
- Cook on low for 8 hours. After 8 hours have elapsed, shred the meat with 2 forks. It’s easiest to do this directly in the slow cooker. It should be really tender and shred easily. Let it stand in the juices for about 30 more minutes before serving.
- Let stand in the juices for about 30 minutes more. I chose to serve this with mashed potatoes (cut the potatoes into chunks, boiled them until tender, drained them, mixed in the KitchenAid with warm milk and butter).
Always a winner! From now on, I’m going to skip the searing. It’s a messy extra step that I can really live without in the mornings before work.