Easy Pot Roast
As the Christmas weather begins to settle in I’m ready for easy-to-make comfort foods. One of the simplest ways to make a meal with a lot of flavor, and little hassle, is by using a Crock-Pot. You just put everything into the pot, turn it on and walk away. So easy! My mother regularly made Crock-Pot meals when I was growing up and I have found this is the best way to cook Pot Roast. It makes the meat so juicy and flavorful it just falls apart. Perfect!
Easy Pot Roast by Laura Friendly Prep Time: 20-min Crock Pot Time: 6 hours Serves: 2 to 4
- 1 yellow onion, peeled and thinly sliced
- 7 large carrots, peeled and cut into thirds
- 10 red skin potatoes, cut into quarters
- 4 cloves garlic, minced
- salt and pepper
- 1.5 to 2-lb beef chuck roast
- 1/2-cup GF beef broth or water
- gluten-free Worcestershire sauce, optional
- In a large mixing bowl, add the onions, carrots, potatoes, minced garlic, salt and pepper. Toss until the vegetables are well coated with the garlic, salt and pepper.
- Layer the bottom of a large crock pot with 1/2 of the vegetables. Place the roast on top and tuck the remaining vegetables around the roast.
- Sprinkle roast with salt and pepper and a few dabs of worcestershire sauce. Add 1/2 cup of liquid (broth or water) into the crock pot.
- Cover and cook on high for about 6 hours, or until the vegetables are tender and the roast easily pulls apart.
All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!