How To Make a Pot Roast in a Crock Pot

Here's How:

1. Heat a tablespoon of oil in a skillet over medium heat.
2. Season a 3 to 4 pound roast with salt and pepper then dust with flour. Choose a good chuck roast or bottom round.
3. Brown meat in the hot oil on all sides. Remove to a plate. Add 1/2 cup of water or beef broth to the skillet; stir to loosen browned bits. Remove from heat.
4. Halve and slice 2 large onions. Place in the bottom of a 3 1/2-quart (or larger) crockpot.
5. Cut 4 or 5 medium potatoes into 1-inch pieces; add to the onions.
6. Cut 2 or 3 carrots into 1/2-inch-thick rounds; add to vegetables in the crockpot.
7. Place browned roast on the vegetables.
8. Pour skillet juices over the roast and vegetables.
9. Season with a little more salt and pepper and add 1 bay leaf.
10. Cover and cook on the LOW setting for 9 to 11 hours, or on the HIGH setting for 4 1/2 to 5 1/2 hours.
11. Remove the roast and vegetables to a serving platter; keep warm until serving.

Tips:

1. You can use parsnips, turnip, rutabaga, or other root vegetables in this dish.
2. Replace half of the water or broth with red wine for more flavor.
3. For gravy, skim off the fat and transfer the juices to a saucepan; simmer until reduced to about 1 cup. Add a paste of 1 tablespoon of water mixed with 1 tablespoon of flour; continue cooking and stirring until thickened.

What You Need

• large skillet & crockpot
• 1 tbsp oil
• salt, pepper, flour
• pot roast
• 1/2 c water or beef broth