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pot roast

Slow Cooker Pot Roast

This is an adapted recipe from a classic Betty Wason/Home & Garden Magazine recipe from 1963.

Course Main Course
Keyword Beef
Prep Time 20 minutes
Cook Time 6 hours
Servings 8

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

  1. In a small bowl, mix together the flour with the salt and pepper. Dredge the meat in the seasoned flour.

  2. 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.

  3. 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

  4. 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.