Slow Cooker Pot Roast

classic pot roast2 text

This recipe came from Real Simple. I set it up as a slow cooker freezer meal.

I NEED to learn how to make smaller meals in the slow cooker. While one day of leftovers is great. Two or three days is boring and is usually a waste of food.

Ingredients:

  • 1/4cup tomato paste
  • 2tablespoons cornstarch
  • 1pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
  • 1pound baby potatoes (about 15)
  • 1/2 bag of frozen white pearl onions
  • 2stalks celery, cut into 1-inch pieces
  • 13-pound beef chuck roast
  • salt and black pepper

Directions

  1. mix together the tomato paste, cornstarch, and 1 cup water.
  2. Add the carrots, potatoes, onion, and celery. and toss to combine.
  3. Season the beef with 1½ teaspoons salt and ½ teaspoon pepper and set on top of the vegetables.
  4. Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
  5. Serve with the vegetables and cooking liquid.

classic pot roast text


Reviews
:

AJ: Did not eat the meat, but ate every bite of onion and vegetable. He dunked bread in the broth, which he NEVER does…so he must have really liked it. 

Mommy:I LOVED this soup, but now have too much left over.

Daddy: Took it for lunch, hope he likes it.

I’m linking up with

 Lori's Culinary Creations

 Epic Mommy Adventures

Epic Mommy Adventures


Would love to read your thoughts