A variation on Pioneer Woman’s recipe for a basic pot roast. The liquid left over makes a fantastic base for collards.
Crockpot Pot Roast
A Base for pot roast
Equipment
- Crock Pot
Ingredients
- 2 lbs Chuck Roast
- 2 tbsp cooking oil
- 1 lg onion quartered
- 3 Carrots 1″ pieces
- 3 Parsnips 1″ pieces
- 2 cup Beef Stock
- 8 oz Mushrooms sliced
- 1/2 tsp Dried Rosemary
- 1 tsp Dried Thyme Leaves
- 1/2 Tsp Rubbed Sage
- Salt & Pepper
Instructions
- Heat oil in a large pan, brown onions then remove to slow cooker. Brown carrots & parsnips then remove to slow cooker.
- Generously salt & pepper the roast. Brown it on all sides then remove to slow cooker.
- Add mushrooms to slow cooker.
- Deglaze pan with some beef stock, then pour it and the remaining stock into the slow cooker.
- Cook on high 4-6 hours, or low for 8 hours.
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