Crock Pot: Pot Roast

Published January 18, 2016 by lynn k scott

With the rising cost of meat, I do my best to never pay more than $3.00/lb for meat.  Growing up, I despised pot roast because my mother cooked in a gravy and was very fatty.  Gravy and mayonnaise are my arch-enemies in the food world.

I have conceded that in order to keep a variety of options available for my family’s dinner needs, I would make pot roast for them.  If they would just agree to be vegetarian, it would help so much.  There are so many choices.  Alas, I digress.

With pot roast, you can season it and just put it in the crock and be done with it.  I will actually quarter potatoes, add sliced carrots (and celery if I have it) to the bottom of the pot.  I lightly season the veggies with a bit of salt and pepper.

I then season the roast, on both sides with salt, pepper, onion and garlic powders.  I prefer to sear the meat on both sides before adding it to the crock pot to begin its slow cooking journey.  The searing is a completely optional step.  I don’t always do it, but when I have the time, I do.

Set the roast on top of the veggies.  I had a cup or two of homemade vegetable stock.  I rarely use chicken or beef stock.  Making veggie stock from scratch guarantees me it’s gluten-free.  With preparing the pot roast this way, it doesn’t cook in a gravy, but I can use the drippings to make a gravy, should some be requested.

Add the lid, set the timer on low for about 5-6 hours (depending on size of roast).  When you return home, the house will smell wonderful and dinner and the side dish is done.  A nice salad would compliment this dish, but again, it’s optional.

 

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