Slow Cooker Pot Roast
Peel and quarter about two pounds of vegetables – new
potatoes, fingerlings, carrots, parsnips, turnips, rutabagas, banana squash, onions,
or celery – and place them in the bottom of your slow cooker. Rub a three to four
pound chuck roast with freshly ground pepper and coarse salt; place it on top
of the vegetables. In a small bowl, combine a tablespoon of cornstarch with two
tablespoons (each) of beef broth and Worcestershire sauce. Mix well and add to
slow cooker. Cover and cook on high for four hours or on low for eight. About an hour
before serving, add a few sprigs of fresh rosemary and thyme. Any leftover pot
roast will be delicious tomorrow on crusty bread or over fresh greens.
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