A wonderful, meaty, cozy aroma greeted my family when we arrived home last night after work and school. The roast I’d stuck in the Crock Pot at 7 a.m. had marinated all day in its own juices and smelled heavenly by 5 p.m.!
This is a super easy recipe because it required less than five minutes’ prep work. I got mine together the previous evening just before going to bed and refrigerated it all night long before popping it into the slow cooker in the morning. It’s amazing what five minutes of work can amount to in the end! (And delicious, too.)
Our recipe begins with a raw beef roast. Any roast will do♥. Mine was a 1.5 lb chuck roast that cost me $5.32 at the store.
♥Chef’s note: Keep in mind that the size of your Crock Pot will determine what size roast you should buy. Because our family is small, I only use a 4-quart slow cooker. If you use a slow cooker larger than the amount you are cooking for or do not fill your cooker at least 3/4 of the way full, you will have burned or dry recipes and altered cook times. It is best to choose a slow cooker that fills your day-to-day needs without exceeding them vastly in size. If you think you might need a larger one once or twice a year for parties, it’s best to just borrow a larger one from a friend or keep one in storage you found at a yard sale for this purpose exclusively and stick with the smaller pot the rest of the time.
Place the raw meat in the bottom of a slow cooker. Sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper
and 1/2 teaspoon garlic powder.
Slice a large onion in half and quarter each half. Drop onion chunks over the meat.
Add 16 oz. carrots, either baby carrots as-is or washed, regular carrots cut into large chunks. Cut three celery stalks into medium-large pieces and add to the pot.
For a 1.5-lb. roast, I use about eight small-to-medium-sized red potatoes. For efficiency’s and flavor’s sake, I leave the peels on the spuds. I just wash them, cut them into two or three big bites apiece, and add them to the pot.
If you have a skimpy roast and need to fill out the meat, a good technique is to add mushrooms. Even fresh ones are
much cheaper than buying more beef, and after several hours in the Crock Pot, they darken and become meat-like in texture. It’s a good cheap filler option to be aware of. I generally use 8-16 ounces fresh mushrooms. Canned ones may not hold up for a long cooktime without shriveling or hardening. Fresh mushrooms can be whole or sliced; whatever’s on sale.
Once all vegetables are in the slow cooker, sprinkle an additional teaspoon of salt over the mixture and pour on 1 can of beer or beef broth. (I used a beer.) Cover slow cooker; cook on LOW setting for 7-10 hours.
Now just come home tired after work and enjoy the healing powers of pot roast immediately!