Although Halloween is tomorrow, tonight is our annual watching of the movie Hocus Pocus! So, to celebrate, I’m making my favorite Slow Cooker Pot Roast and serving it with my favorite Horseradish Mashed Potatoes and Toasted Hazelnut Green Beans. This is a super easy dinner to put together and the great thing is that most of it (except for the green beans) can be made ahead of time. I hope you all have a wonderful Halloween/Fall weekend!
Slow Cooker Pot Roast
This is an adapted recipe from a classic Betty Wason/Home & Garden Magazine recipe from 1963.
Ingredients
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 pounds rump of beef or chuck roast
- 3 Tablespoons extra virgin olive oil
- 2 small sweet onions sliced
- 2 carrots peeled and cubed
- 4 baby red potatoes washed and cubed
- 1 bay leaf
- 1/2 teaspoon fresh thyme
- 1/8 teaspoon ground cloves
- dash ground cinnamon
- 1 cup beef broth
Instructions
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In a small bowl, mix together the flour with the salt and pepper. Dredge the meat in the seasoned flour.
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Heat at olive oil in a large stock pot. Then brown the meat on all sides. Remove the meat and place in the crock pot. Then sauté the onions and carrots in the hot oil until soft, about 5-8 minutes. Then pour the onions and carrots over the beef in the crock pot.
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cover the meat with beef broth, bay leaf, thyme, cloves, and cinnamon. Cover and cook on low for 5 1/2 hours. Stir in the potatoes and cook for another 30 minutes or until the potatoes are soft and the meat is fork tender. Serve immediately
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NOTE: Depending on you crock pot, you may need to cook this for 8 hours on low. The older crock pots tend to cook at a lower heat–sometimes–so you need to watch the time.
