Easy Pot Roast

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Easy Pot Roast. As the Christmas weather begins to settle in I'm ready for easy-to-make comfort foods. One of the simplest ways to make a meal with a lot of flavor, and little hassle, is by using a Crock-Pot. You just put everything into the pot, turn it on and walk away. So easy! My mother regularly made Crock-Pot meals when I was growing up and I have found this is the best way to cook Pot Roast. It makes the meat so juicy and flavorful it just falls apart. Perfect!


INGREDIENTS


Prep Time:
20-min

Crock Pot Time:  6 hours

Serves: 2 to 4

  • 1 yellow onion, peeled and thinly sliced

  • 7 large carrots, peeled and cut into thirds

  • 10 red skin potatoes, cut into quarters

  • 4 cloves garlic, minced

  • salt and pepper

  • 1.5 to 2-lb beef chuck roast

  • 1/2-cup GF beef broth or water

  • gluten-free Worcestershire sauce, optional

INSTRUCTIONS

  1. In a large mixing bowl, add the onions, carrots, potatoes, minced garlic, salt and pepper. Toss until the vegetables are well coated with the garlic, salt and pepper.

  2. Layer the bottom of a large crock pot with 1/2 of the vegetables. Place the roast on top and tuck the remaining vegetables around the roast.

  3. Sprinkle roast with salt and pepper and a few dabs of worcestershire sauce. Add 1/2 cup of liquid (broth or water) into the crock pot.

  4. Cover and cook on high for about 6 hours, or until the vegetables are tender and the roast easily pulls apart.

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