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Home-Style Pot Roast

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An easy and delicious crockpot pot roast recipe from Helen D.

Cook Time: 9 hours

Ingredients:

  • 1/2 cup chopped turnip or rutabaga
  • 1/2 cup chopped onion
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 1 clove garlic, minced
  • 1 lean beef chuck or top round pot roast, about 3 to
  • 4 pounds, cut in 2 pieces if necessary to fit
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry red wine or beef broth
  • 2 tablespoons fresh minced parsley
  • 1/4 cup cold water
  • 3 tablespoons all-purpose flour

Preparation:

In slow cooker combine the chopped turnip, onion, carrot, celery, and garlic. Trim the beef roast. Heat vegetable oil in a large skillet over medium heat; brown roast on all sides. Place meat on the vegetables. Sprinkle roast with salt and pepper; pour the 1/2 cup wine or beef broth over roast. Cover and cook on LOW for 8 to 10 hours. Remove the pot roast to a warm serving platter. Strain the vegetables; reserve 2 cups cooking liquid. If necessary, add water to make 2 cups. Put the reserved liquid in freezer for a few minutes, so fat will quickly rise to top. Spoon the vegetables around roast and sprinkle with parsley. Cover meat with foil to keep warm while preparing gravy. Skim excess fat from reserved cooking liquid; pour liquid into a saucepan. Blend the 1/4 cup cold water slowly into flour, stirring until smooth; stir into cooking liquid. Cook over medium-low heat, stirring until thicken and bubbly. Serve gravy with pot roast and vegetables.
Serves 6 to 8.
Pot roast recipe shared by Helen D.

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Weekly Crockpot Recipe Newsletter

4 out of 5 4 out of 5
Wonderful...BUTJanuary 14, 2009By Mornseer
"The flavors in this pot roast are heavenly. We happened to use both a turnip and a rutabaga, and two onions instead of one, and used a good leftover Cabernet for the liquid. 10 hours later the house smelled wonderful, and the roast was moist and tender. The BUT has to do with the gravy. We're not sure why, but this gravy had no seasonings (other than the cooking broth) and would not thicken. Granted, we had used a lean top round roast, and had to add about 1-3/4 cups of water to the liquid stock when we started to make the gravy. But we had to make an additional roux (flour, water, butter) to get it to thicken, and then added quite a bit of salt and pepper to the gravy mix. Once we did, all was well, but that took 40 minutes, just to make the gravy. The vegetables had a wonderful flavor, as did the meat. On balance we would give this recipe a 4 out of 5. We will certainly make it again. We served it with Kluski noddles, and they went very nicely with the gravy."

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