Easy Pot Roast

Dana and I love a good pot roast.  I have cooked beef roasts in the past but I have never done a basic pot roast.  So I figured I would tackle that today.  Simple and delicious.  Beef, veggies and a slow cooker.  Couldn’t get any simpler.

Beef Pot Roast

Coarsely chop a turnip, 1 green pepper 1 onion and 2 stalks celery.  Then add the chopped veggies to a crock pot.  Then add two cups of small red potatoes, 1 cup of baby carrots and the minced garlic.

Then season the beef roast with salt and pepper.  Then place it over the veggies.  Kind of work it in a bit so that it sits within the veggies instead of directly on top.  Then finally add 1 tbs parsley flakes.

Finally add 2 cups of beef broth and let it cook for 8-10 hours on low.

After the 8-10 hours the veggies will be fully cooked along with the pot roast.  Remove the pot roast and veggies to a platter.

Strain the remaining meat juice into a sauce pan.  Then whisk 1/2 cup cold water with 1/4 cup flour.   Then slowly whisk that into the meat juice.  Cook over medium heat, stirring frequently until the gravy thickens.  It will become thick and bubbly.

Remove the gravy from the stove and serve over the meat and veggies.

Print

Easy Pot Roast

Super easy beef pot roast

Servings: 5 -6

Author: Rex

Ingredients

• 3 lb beef roast
• 2 cups beef broth low sodium
• 1 medium turnip
• 1 green pepper
• 1 yellow onion
• 2 stalks celery
• 2 cups baby red potatoes
• 1 cup baby carrots
• 2 tsp garlic minced
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbs dried parsley
• 1/4 cup flour
• 1/2 cup cold water

Instructions

1. Coarsely chop a turnip, 1 green pepper 1 onion and 2 stalks celery. Then add the chopped veggies to a crock pot. Then add two cups of small red potatoes and 1 cup of baby carrots.
2. Then season the beef roast with salt and pepper. Then place it over the veggies. Kind of work it in a bit so that it sits within the veggies instead of directly on top. Then finally add the minced garlic and 1 tbs parsley flakes.
3. Finally add 2 cups of beef broth and let it cook for 8-10 hours on low.
4. After the 8-10 hours the veggies will be fully cooked along with the pot roast. Remove the pot roast and veggies to a platter.
5. Strain the remaining meat juice into a sauce pan. Then whisk 1/2 cup cold water with 1/4 cup flour. Then slowly whisk that into the meat juice. Cook over medium heat, stirring frequently until the gravy thickens. It will become thick and bubbly.
6. Remove the gravy from the stove and serve over the meat and veggies.

This meal was fantastic and super easy.  You can assemble it in the morning and come home to a delicious meal with little to no work.