Pot roast is a classic American dish of slow cooked beef, prepared by families for generations. The dish has roots in its German counterpart, sauerbraten, another slow cooked meat preparation typically of beef as well. When choosing a cut of beef for pot roast use, chefs often opt for a chuck roast, a tougher cut of beef well suited for slow cooking methods. Pot roasts often include starchy vegetables, with soften and become succulent when slow cooked alongside the roast. The following two recipes offer low-difficulty methods for making simple but classic pot roasts.
Yields approximately 8 servings.
Open your slow cooker and add your cornstarch, in addition to 2 tablespoons of cold water until it becomes smooth. Toss in your carrots and onions. Next, add the salt and pepper to taste and mix it all up. On a plate, season your roast with 1 teaspoon of salt and 1/2 teaspoon of pepper. Then place the roast on top of the vegetables in your slow cooker and top with your Worcester sauce. Cover your slow cooker and cook for 10 hours on low. If you’re in a rush, you can cook the roast for 5-6 hours on high. Place the roast on a cutting board and slice. In your serving dish, place your vegetables on the bottom and top with the roast and the juices remaining in the cooker.
Yields 10-12 servings.
Open your slow cooker and mix the cream of mushroom soup, dry onion soup mix and the water. Next, place your pot roast in the cooker and cover it with the soup mixture. Cook the roast on low for 8 to 9 hours or on high for 3 to 4 hours. Once it’s cooked, remove the roast, place it on a tray, slice and then dig in!