Serves 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.
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.
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.