Beef Pot Roast

Beef Pot Roast

[photo: unknown]

This  recipe for pot roast is a recent discovery for me. It’s got a good gravy base, better than the traditional flour mixed with meat drippings. Be creative with various veggie options. I like the typical ones, but you can add in anything you like.

Beef Pot Roast
Serves:     6-8        Preheat Oven Temp:  N/A

Ingredients List
2 lb. boneless beef chuck roast
1 tsp. vegetable oil
2 cups baby carrots
6 small potatoes, cut in chunks
1 cup chopped onions, celery, etc.
1 (16 oz.) can tomato sauce
1 (12 oz.) jar beef gravy
1 envelope of onion soup mix

Step-by-Step

1 Heat the oil in a large skillet and brown the roast on all sides for just 5 minutes total.
2 Put the carrots, potatoes, onions, celery and any other choice veggies in the bottom of your slow cooker.
3 Pour the tomato sauce, beef gravy, and onion soup mix over top of the veggies.
4 Place the browned roast into the slow cooker and cover.
5 Cook on LOW for 9 – 10 hours, until the roast is tender.
6 When done, move the roast to a cutting board and remove all the veggies to a serving dish.

Hints and Tips
Leftover roast is great for sandwiches such as an open face roast beef and gravy sandwich. Or, shred it with a fork and add your favorite BBQ sauce for quick BBQ beef sandwiches.

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