Yum Yum Pot Roast Recipe

Time to eat!

YUM-YUM Pot Roast in the slow cooker or crock pot! Easy and yummy!

Over the years I have cooked many a roast, in the oven and skillet, but none have turned out perfect except for the ones I have cooked in my crock pot. I usually will pick out a nice looking beef chuck roast, rump or arm, one that does not have a lot of fat if it’s a good looking roast and has too much fat, just trim it off. You should try to get one that is at least 3 to 4 pounds, believe me there is nothing like leftovers for hot beef sandwich or just sliced cold with a little mayo.

Ingredients: 4 to 5 pound beef chuck, rump or arm roast

1/2 cup of any wine

l/2 sliced large onion

3 to 4 tablespoons flour

3 to 4 tablespoons light cooking oil

2 cans beef broth

4 tablespoons of Worcestershire

2 tablespoons of pepper

3 tablespoons of Kitchen Bouquet

2 pkgs brown gravy mix (omit liquid)

1. First rinse roast and trim any extra fat, pat dry and dredge in flour. In a hot skillet add three to four tablespoons of cooking oil, make sure its HOT. Carefully add the roast to the hot oil, there were a few times that I was not being cautious and the roast just jumped right off the fork and landed into the hot oil. It got me jumping, hot oil all over my arms - so be careful. Brown and sear the roast on all sides, I like it when it gets nice and crispy may even get a little burnt in places.

2. Take half a sliced onion and put in the bottom of the crock pot, turn crockpot on low. Place the roast on the top of onions, and put the lid on.

3. Put 2 cans of beef broth into mixing bowl add worcestershire sauce, Kitchen Bouquet, and two packets of brown gravy mix. Mix ingredients and add 1 cup of wine, here I live right smack dab in the middle of wine country and seldom drink wine, so you can most likely use any kind, last time I just used white zinfandel.

4. Add pepper to taste, I have cut back on using salt, no matter what you make salt ends up in the finished product.

5. In the skillet, which should have cooled down by now, dab out any extra oil, and pour mixture into skillet, heat until bubbly, stirring frequently. Once sauce has a nice texture pour over roast. Now is when most people like to add veggies, carrots, potatoes, etc. but the only ingredient that I add is sliced large mushrooms and than I add those the last hour before I take the roast out of the crock pot.

6. I generally will serve mashed potatoes, or steamed yellow Yukon potatoes and a veggie with the roast. And also a spinach salad with dried cranberries, goat cheese and champagne dressing.

I try to get it all in the crock pot by 10:00 am no later and let it cook all day

the last hour I throw in the sliced mushrooms, we sit down to dinner between 5:30 to 6:00. Enjoy your dinner and as Julia Child would say “Pass the butter!”

© copywrite April 24, 2010 Richard D Patterson, Jr.

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Comments 11 comments

Sherry Mullins 6 years ago

Oh yummy I can't wait when I come see you will you make one for your baby sister? I plan on using the crock pot in our motor home so this will be on the list for sure.


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NamVetRich 6 years ago from Springfield Oregon Author

Sherry

great idea to take the crock pot, this roast turns out perfect and is delious


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mega1 6 years ago

Hey good lookin! Thanks for sharing your secrets to that delicious pot roast. and also for introducing me to Ferlin Husky, I wouldn't have known that name was for real! This just the start of your recipes, I hope.


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NamVetRich 6 years ago from Springfield Oregon Author

Oh yeah, the next one will be my famous pork chops.


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Pamela99 6 years ago from United States

Rich, Your recipe sounds delicious. I love crock pot recipes as they are so simple. Good hub.


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NamVetRich 6 years ago from Springfield Oregon Author

Thank you Pam, your so right about crock pot cocking, I have made many a gourmet dinner in my crock pot.


Judy 6 years ago

Sounds wonderful! I too like crock pots they give cooks like some power in the kitchen. Your table looks great, where did you get those lovely table cloths?


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NamVetRich 6 years ago from Springfield Oregon Author

Judy, thanks for the comment, your right about power in the kitchen, its great just knowing your dinner can be done when you get home. The table cloths were material left over from the store and used as back drop for a bedroom display.


Barb 6 years ago

I loved everything you wrote cousin. Your letters of your time in Vietnam touched me deeply. And to think I was just going on in my daily life, while your life was in daily danger. Thank you for your service for all of us. I love you dear cuz and I am very proud of you.


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NamVetRich 6 years ago from Springfield Oregon Author

Thank you Barb, I got a lump in my throat reading your comment, I saved a Christmas card you sent to me when I was in Vietnam will have to show it to you next time I come to visit. I am proud to have you as a cousin, we sure do have a great "Ohana", lots of Love to you and Aloha.


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2patricias 4 years ago from Sussex by the Sea

I love pot roast, and this looks like a good recipe. I like the ingredient "any wine", and you are so wise to include that warning about being careful when putting the meat into the hot oil.

I am adding this to my Recipe Index for HubPages.

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