Classic Crock-Pot Pot Roast. Scrumptious Crock Pot Recipes To Make Any Meal A Success With Kraft®, Try Today! No matter the temperature outside, this classic crock pot roast is exactly what your belly is craving. It's a healthy, homemade meal that comes together quickly and cooks while you're away.
Pair it with familiar carrots and potatoes and place in the slow cooker. Classic Pot Roast is a staple in our home like our Classic Beef Stew, Slow Cooker Beef Chili, and Ultimate Sloppy Joes. A classic crock-pot roast with potatoes and carrots is true comfort food and this recipe is no exception! You can cook Classic Crock-Pot Pot Roast using 12 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Classic Crock-Pot Pot Roast
- It’s 1.5-2.5 lb of chuck roast.
- You need 4 of large carrots (approx. 2-3in long pieces).
- It’s 1 of large onion (quartered, sliced).
- Prepare 4 of large potatoes (quartered).
- It’s 2 stalks of celery (approx. 2in pieces).
- Prepare 2-3 cloves of garlic (minced).
- You need 1/2-1 cup of tomato sauce.
- It’s 1-2 of beef bouillon.
- You need 2 tbs of onion powder.
- Prepare 1-2 of Bay leaves.
- You need 1/2 cup of water.
- You need of salt&pepper.
My family loves to enjoy a warm roast with vegetables during those cold winter nights. Cooking a roast might sound like its complicated or time-consuming but that couldn't be further from the truth. If you plan to be out of the house at work or running errands and you would rather use your Crock Pot to prepare the pot roast, that's definitely an option! I've included instructions for the slow cooker pot roast below, too.
Classic Crock-Pot Pot Roast instructions
- Add roast, cover with veggies. Add spices. Dilute bouillon in water. Cover top with liquids. (I'd suggest cutting the veggies very large. Or adding smaller cut pieces after 2-3 hours.).
- High: 8-10 hours. Low: 12-14 hours..
Heat canola oil in a large skillet over medium heat. Pot roast is a cheap, lean cut of beef which is first browned in a skillet then stewed in a pot or slow-cooker with vegetables and broth. Pot roast generally cooks, or braises, for hours, until the tough meat becomes fall-apart tender, savory, and moist. Mashed potatoes are a classic pot roast side dish. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.