Wednesday, November 25, 2009

Beef Pot Roast in a Slow Cooker

Beef pot roast from the Crock Pot.

Since I was going to be messing around with the turkey and prepping dressing for Thanksgiving, I wanted to have something simple for dinner. I turned to the pot roast page in my Better Homes and Gardens cookbook.

We have had this quite a few times. Last time, Rodney made it. I like that you can do this on the stove-top, in the oven, or in a slow cooker. Plus, if you have them, you can substitute parsnips for carrots and use a variety of potatoes to change up the flavors. Typically, we always have carrots and a couple of Russet potatoes and use those.

Click the link below to check out the recipe on the Better Homes site:

Beef Pot Roast

1 2-1/2- to 3-pound boneless beef chuck pot roast
2 tbsp cooking oil
3/4 c water
1 tbsp Worcestershire sauce
1 tsp Better Than Bouillon Beef stock
1 tsp dried basil
1/2 tsp salt
4 medium potatoes
1 lb carrots, peeled and cut into 2-inch pieces
2 small onions, cut into wedges
2 stalks celery, bias-sliced into 1-inch pieces

Place vegetables in a 4-1/2- or 5-quart slow cooker.

Trim fat from meat. In a skillet brown roast on all sides in hot oil.

Cut roast to fit, if necessary; place on top of vegetables.

Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil, and salt. Add to cooker.

Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours.

I already mentioned that we've had this plenty of times before, so I won't go into how it tastes.  Honestly, it's not exceptional.  However, it is easy and not too bad.  If I come across another recipe that looks good, I'd be willing to give it a try.  Until then, I'll continue to roll with this one.

  • 2-1/2- to 3-pound boneless beef chuck pot roast: $6.97 
  • potatoes: $0.32
  • carrots: $0.30
  • onions: $0.15
  • celery: $0.10
Total:  $7.84 and serves 4-6 depending on how hungry you are and how big your belly is, LOL!  That means each serving ranges from $1.31-1.97.