Tonight I’m making pot roast, but I’m making it in the crockpot and trying out a new recipe. The smells are floating through the house and making me wish it was dinner time NOW. There’ve been a lot of great crock pot recipes posted lately, so I wanted to include this one for you to see as well. My favorite roast recipe includes cream of mushroom soup, but if you’re trying to avoid some fat, then you might want to try this recipe as an alternative.
For this recipe you’ll need:
Boneless beef chuck or rump roast (about 2 pounds)
4 yellow potatoes, diced thick
2 Cups baby carrots
1 large onion, chopped
1/2 cup Worcestershire sauce
1 TB kosher salt
1 tsp. black pepper
1 TB garlic powder
2 tsp. allspice
1 (15 oz) can diced Italian-style tomatoes
Enough water to cover the roast (about 1 1/2 empty tomato-cans)
To Make this recipe:
Place half the potatoes, carrots, and onions in the bottom of the crock pot.
Add roast, remaining potatoes, carrots, and onions. Add allspice, garlic powder, black pepper, salt, and Worcestershire sauce. Add canned tomatoes.
Add enough water to just cover the roast.
Make sure the spices are incorporated into the juice then cover and cook on low heat for 8 hours approximately.
(Optional) Before putting it in the crock pot, brown the roast on all sides – heat a large skillet with 3 TB olive oil and cook over high heat on all sides until brown.