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Gem's Crocked Pot Roast

Source of Recipe

Gem's own


Recipe Introduction

This recipe will require a 5 quart Crockpot.

List of Ingredients

1 beef chuck pot roast (about 3 1/2 pounds)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable Cooking Oil
3 baking potatoes, unpeeled (about 1 1/2 pounds)
4 large carrots
3 large celery stalks with leaves
2 medium onion, cut into quarters
1 bay leaf, broken in half
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup red wine



Recipe

1. Trim all excess fat from beef. Discard fat. Cut beef into serving size pieces; season with salt and black pepper.
2. Scrub potatoes. Cut into quarters. Cut carrots and parsnips diagonally into 1-inch slices. Slice celery into 3-inch pieces.
3. Place potatoes, carrot, parsnips, celery, onion and bay leaf in slow cooker. Sprinkle marjoram, rosemary and thyme over vegetables.
4. Place a heavy bottom skillet on stove top and turn up heat to medium-high. Add enough Vegetable oil to coat bottom of skillet. Just before oil starts to smoke add pieces of beef and quickly brown on all sides.
5. Arrange beef over vegetables in slow cooker. Pour broth and wine over beef.
6. Cover slow cooker and cook pot roast on LOW about 8 1/2 to 9 hours or until beef is fork tender.
7. Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard bay leaf. Serve pot roast with juices from slow cooker or with gravy, if desired.

For Gravy: Ladle the juices from the slow cooker into a 2-cup measuring cup. Place in a small saucepan and heat to a boil. For each cup of juice, mix 1/4 cup of cold water and 2 tablespoons of flour until smooth. Add to the boiling juices, stirring constantly. Cook 1 minute or until thicken.

Serves 10 to 12