Easy Pot Roast Recipe for Your Crock Pot

To make the the best use of my time in the Kitchen I prefer to make multiple meals at one time. The easiest way I have found to do this is to do all of the prep work at one time.

This quick and easy pot roast recipe is one of my favorites for the crock pot.

While preparing dinner on any given night I will prepare extra vegetables for one of my favorite Crock Pot recipes and then place the Crock in the fridge so it is ready to go for the next day. This will enable you to have all of the work done for tonight's dinner, tomorrow night's dinner and lunch the following day. Think of the time that will save you.

Quick review of the recipe ingredients:

1 3lb chuck roast
3/4 cup of beef stock ( 1 cup of water to replace beef stock and wine)
1/4 cup (or a bit more) of shiraz or merlot red wine
6 carrots (sliced)
6 small onions (quartered)
6 medium sized potatoes (cubed)
Salt and Pepper to taste ( I prefer fresh ground pepper, coarse grind)
Rosemary as an optional ingredient.

Recap of directions:

Place chuck in crock pot and add beef stock and wine (or water). Spread sliced carrots, quartered onions and cubed potatoes over top of the roast and add preferred seasoning and rosemary if desired. Cover the crock and set to low. Refer to crock pot directions for cooking times as not all pots are the same.

Note: You can season the roast and brown all sides in a pre-heated pan prior to placing it in the crock pot if you have the time. I find it helps hold the flavor of the seasoning a little more.

This is a personal favorite of mine, takes a little longer than the Pot Roast recipe but the payback is well worth it. If you like pork at all you are going to love this pulled pork recipe :). This is a great one to add to your Sunday favorites, not only is it excellent for a Sunday night family meal but it starts the week out great for Monday's lunch.

Yes, I still work the 6 and sometimes 7 day work week so something good for lunch on Monday gives me a little something to look forward to as the weekly grind starts. A little time to relax and enjoy a great lunch always breaks up the first day back, sounds kind of crazy to look forward to lunch but hey its Monday after all...

This is a new crock pot pot roast recipe I just tried. A little more time consuming to prep than some but well worth the extra effort!
I wish I could take credit for this one but it came from the Canadian Living website, it was so good I had to share.
I cut back on the salt (left it right out actually) but feel free to season to taste. I also added a little red wine to mix as it adds great flavor to the gravy.

Ingredients

3 lb(1.4 kg) boneless beef cross rib pot roasts
1/2 tsp(2 mL) (2 mL) salt
1/2 tsp(2 mL) (2 mL) pepper
2 tbsp(25 mL) (25 mL) vegetable oil
1 onions, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 tsp (5 mL) dried marjoram
1 tsp (5 mL) dried oregano
4 cups(1 L) button mushrooms, quartered
1/3 cup (75 mL) sodium-reduced beef stock
2 tbsp (25 mL) tomato paste
2 tsp (10 mL) Worcestershire sauce
3 tbsp (45 mL) all-purpose flour

1 Cup of red wine (optional)
Preparation:
Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.

Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.

Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.

Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.

Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. (Optional: add the red wine at this point). Cover and cook on high for about 15 minutes or until thickened. Serve with beef.