Best Slow Cooker Pot Roast
Another slow cooker recipe that will create a tantalizing aroma in your kitchen.
Yield
6 servingsPrep
30 minCook
8 hrsReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
|
|
| 2 | each |
garlic
cloves, minced |
|
| 16 | ounces |
tomatoes
can, stewed |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | tablespoons |
vegetable oil
|
|
|
salt and black pepper
ground |
*
|
||
|
all-purpose flour
to cover the roast |
*
|
||
| 8 | ounces |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
|
|
| 2 | each |
garlic
cloves, minced |
|
| 462.4 | ml/g |
tomatoes
can, stewed |
|
| 15 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
ground |
*
|
| 1 | x |
all-purpose flour
to cover the roast |
*
|
| 231.2 | ml/g |
water
|
|
Directions
Sauté onion & garlic with oil in the cooking pot until transparent.
Season the roast with salt & pepper and then dredge (lightly) in flour.
Brown roast (on top of the onions & garlic) in the crockpot on both sides (10 min).
Transfer to the slow cooker, add the stewed tomatoes, water and worcestershire sauce.
Cook on setting 4 (of 5) for about 5 hrs. When done, purée the remaining tomatoes, juices & onions, return to pan, add thickener for gravy.
