Saturday, February 4, 2012

Slow Cooker Pot Roast and Vegetables

Man. I have been craving pot roast for weeks but for some reason it has been abnormally warm here in NC and I just couldn't justify making it. (Thank my mother for such obsessions with appropriate times to make certain foods.) But we had a couple of chilly(ish) nights this week and chuck roast was on sale so I said what the hey! Lets have pot roast! And have I mentioned how much I love coming home from work and smelling delicious dinner cooking already? I might just marry my Crock Pot.

There are two ways to do this roast. You could put the veggies in at the beginning if you are not going to be home all day, or you can put them in half way through. I did the latter because I didn't want my veggies to get all mushy.

3 lbs beef roast
1 package McCormick Brown Gravy mix
1 package Good Seasons Italian Dressing mix
3-4 cloves chopped garlic
8 oz of a good dark beer (I used Samuel Smith Nut Brown Ale)
1 bag baby carrots
3 potatoes, washed and chopped
1 bag pearl onions, peeled (or chop up a regular onion)


1. Season your beef on all sides with the brown gravy mix and italian dressing mix. (If you are putting your veggies in for the entire time, go ahead and put them in the bottom of the crock pot at this time and place your roast on top.)
2. Sprinkle your garlic cloves over the top of the roast. Pour in the beer.
3. Cook for 8 hours on low for 7-9 hours. (If you want to do what I did, add your veggies with about four hours to go. I came home and threw them in on my lunch break.)
4. The beer and seansoning mixes make a nice gravy. There is no need to add salt to this recipe as the seasonings have enough on their own.

1 comment:

  1. mmmmm...looks delish! And appropriately cooked for a chilly night!