Crockpot Pot Roast

0

pot roastServes 6-8
This is the perfect time of year for warming, savory meals that fill you up. This delicious crockpot pot roast recipe can be prepared the day before so you can quickly pop it out of the fridge and turn it on in the morning before heading out to work. I have also included freezer instructions at the end of the recipe, in case you want to make it ahead of time.

Ingredients:
1 sweet onion, sliced
1 red pepper, chopped
3 celery ribs
2.5 – 3 pound chuck roast, boneless
5 red potatoes, in chunks
14.5 ounce can fire roasted tomatoes, diced
8 ounce can tomato sauce
½ cup beef broth, low-sodium
6 ounce can tomato paste
5 T brown sugar
2.5 T Worcestershire sauce
1.5 T Dijon mustard
4 cloves of garlic, minced
1 T soy sauce
2 t black pepper, ground
½ t salt
¼ t red pepper flakes (more if you want more heat)
3 T corn starch
¼ cup cold water

Instructions:
Start by chopping and slicing all your veggies (sweet onion, red pepper, celery, red potatoes). Place them in the bottom of the crockpot.

photo 1
Place the 2.3 – 3 pound roast on top of the veggies.
In a medium mixing bowl, combine the canned tomatoes, tomato sauce, beef broth, tomato paste, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, soy sauce, black pepper, salt, and red pepper flakes. Pour over the roast in the crockpot.

photo 3
Cook on low for 6 hours.
Remove meat and veggies from crockpot. Pour cooking liquid into a saucepan.
Combine corn starch and cold water in a small bowl and whisk until smooth. Stir into cooking liquid.
Bring to a boil and cook for 2-4 minutes to thicken.
Pour over the roast and serve.

Freezer prep instructions:
Start by chopping and slicing all your veggies (sweet onion, red pepper, celery, red potatoes).
Place all veggies and the roast in a gallon Ziploc freezer bag.
In a second gallon freezer bag, combine the canned tomatoes, tomato sauce, beef broth, tomato paste, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, soy sauce, black pepper, salt, and red pepper flakes.
Store both bags together in the freezer and label with these instructions:

Thaw. Put veggies and roast in bottom of crock pot and pour sauce over it. Cook on low for 6 hours. Remove meat and veggies from crockpot. Pour cooking liquid into a saucepan. Combine 3 T corn starch and ¼ cup cold water in a small bowl and whisk until smooth. Stir into cooking liquid. Bring to a boil and cook for 2-4 minutes to thicken. Pour over the roast and serve.

Previous articleLife Lessons We Should Learn from Our Toddlers
Next articleTackling Time Out
Chrissy Bender
Chrissy is a born-and-raised Cincinnatian, where she lives with her husband, their three daughters, a sweet, old dog and a cat who thinks he is a dog. Chrissy is a homeschooling mom who also works as a private violin teacher and as a Freedom Fighter with Better Way Designs. She loves cooking (and eating!), binge-watching television series on Netflix during the few precious hours after her kids go to sleep, and exploring restaurants and family-friendly activities in the Cincinnati area with her family. Learn more about fair-trade products made by women freed from trafficking at Chrissy's site: www.mybetterwaydesigns.org/chrissybender

LEAVE A REPLY

Please enter your comment!
Please enter your name here