Pot Roast: Some Easy Tips to a Classic Home Cooked Meal

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Who Can Resist Pot Roast?

 

Who doesn’t love a good roast? The way the meat falls apart once it is finished cooking. All the vegetables and trimmings full of the rich beef flavor. So many ways and traditions to preparing and cooking that famous dinner recipe of good ole fashioned pot roast. Most of the traditions love to use the oven. I however, love to use that wonderful invention called the “crock pot.”

When I became introduced to this wonderful idea of cooking, I kind of have left my grill alone for a while. See, I use to be king of the grill, but now the crock is becoming my favorite way to prepare meals. I have cooked chili, spaghetti and many other famous stove and oven meals but my favorite is that yummy beef enriched pot roast meal.  I am going to share some of my tips for a delicious and easy home cooked meal without much hassle.

Ingredients:

·         Three to Four pound Chuck Roast

·         Minced or cloves of garlic

·         Small bag of baby carrots

·         One container of fresh button mushrooms

·         One 16 ounce can of beef broth

·         Small bag of baby purple or red potatoes

·         Small bag of pearl onions

·         One pack of brown gravy mix

Preparation:

I normally use cloves of garlic and cut slits into the roast and stuff the cloves in the slits. For those who like to go easy on the garlic, use the minced instead. After stuffing the roast, put into the crock pot. Add the can of beef broth. I like to cook for about an hour on high before I add the vegetables.  Once the roast has cooked for about an hour I add all the vegetables. I like to poke small holes into the potatoes so that they will cook evenly throughout. I let all the ingredients cook on high for about three to four hours depending on how big the roast is. I then turn down the heat and cook for about another two to four hours on low. This will ensure that the meat will fall apart.  Once everything is cooked and taken out of the crock pot, add the gravy mix to the juices and the beef broth to add thickness without losing any of that wonderful beef goodness. This makes for awesome gravy for the meat as well as those potatoes.  It is very simple and the best part is that you don’t have to constantly check it or slave over a hot stove.

 

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Comments 4 comments

onegoodwoman profile image

onegoodwoman 5 years ago from A small southern town

Oh, that looks good.....

I do basically the same thing, instead of the

onion soup mix, use 1 can each french onion soup

and Golden Mushroom ( not cream of mushroom).

Add some crusty bread to hold the gravy!

Fullerman, we have to co-host a cook out~~


Fullerman5000 profile image

Fullerman5000 5 years ago from Louisiana, USA Author

That sounds good. I would love to do that. Teach people about that southern good cooking


Frank Atanacio profile image

Frank Atanacio 4 years ago from Shelton

I enjoyeds this hub because it was man-food! up and useful thanks for the share :) Frank


Fullerman5000 profile image

Fullerman5000 4 years ago from Louisiana, USA Author

Meat is always man food. Thanks for the positive feedback and the votes

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