Sunday Favorites: Beef Pot Roast and Vegetables

On Sunday mornings, I can remember the distinct smell of food cooking in the morning as we got ready for church. Now, it wasn’t grits and eggs, it was the smell of savory meats being cooked on low temperatures or a pot of beans cooking in the crockpot.

Days where families are all gathered for a formal dinner can make the idea of cooking something less time consuming so you have more time to spend with family so much more appealing.

A dish that stands out to me that checks all the boxes on a Sunday dinner is a pot roast. Simply put, you can combine your protein, starch, and veggies for another “all-in-one” meal.

Share below your favorite Sunday meals!

Slow Cooked Pot Roast and Vegetables

The secret to all great slow cooker recipes is to brown your meat for the perfect crisp before allowing to cook down into a tender pile of meaty goodness.

What you’ll need:

4-5 lb. chuck roast

2 lbs. yukon potatoes, halved

1lb. baby carrots, peeled

2 stalks of celery, chopped

2 onions, chopped

8 cloves of garlic, peeled

2 tbs. Worcestershire sauce

3 cups beef broth

2 tbs. water

4 tsp. olive oil

2 tbs. cornstarch

4 sprigs of fresh thyme

2 bay leaves

1 c. red wine (optional)

Rice (optional)

Seasonings to taste:

Parsley flakes

Salt

Pepper

Tony’s

Garlic powder

Onion powder

How to:

1) In a bowl, season chuck roast with olive oil and dry seasonings.

2) In a pan on medium-high heat, add olive oil and pot roast. Brown meat until it has a crisp crust (4-5 mins. per side) and remove.

3) Place vegetables and herbs in slow cooker. Add beef broth and Worcestershire sauce. If using red wine, add in wine. Place roast on top.

4) Place lid on top and cook on high for 4-6 hours.

5) In a bowl, mix water and cornstarch together. During the last hour of cooking, stir in mixture to crockpot to thicken gravy.

6) When meat is tender, it will break into pieces. Serve alone or over rice with gravy.