Monday, January 2, 2012

Pot Roast with Carrots and Potatoes in the Crock Pot

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I don't know about you but I have had enough sweets and fast food to last me for a long time! Since our holidays included Texas, Utah and Idaho we definitely had some time in airports and the car that required some fast food and the hubby and I definitely feel like we just want some clean homecooked food now that we are back home. 

This pot roast seems like the perfect solution since you can just let it cook in the crock pot and come home to a delicious meal!


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Start with a rump or chuck roast. Here is what Cattlemen's Beef Board and National Cattlemen's Beef Association says about pot roasts:

"Pot roasts come from the fore- and hindquarters. These muscles are more heavily exercised and contain more connective tissue, making them less tender. Moist-heat cooking takes more time, but the results are worth waiting for. The beef becomes fork-tender and develops a savory depth of flavor unique to slow-cooked beef.

Pot roasts from the chuck have more fat, and thus more flavor, than those from the round, but many beef chuck and round cuts can be used interchangeably in pot roast recipes, requiring only slight adjustments in cooking times. Take advantage of this fact when the cut specified in a recipe is not available, when certain cuts are on special or to accommodate family preferences.

For everyday family meals, casual gatherings, and for the health-conscious, the round and bottom sirloin cuts are leaner and economical. Moderately priced roasts include tri-tip, round tip, rump, bottom round and eye round."

So I used a bottom/rump roast because that is what I found. But you could also use a chuck roast or a round roast. 



I recommend a 3-4 pound roast for 4 generous adult servings or 6 average adult servings. 


Next you want to trim the fat off of your roast. See that thick white layer on top? That is fat and its usually easy to cut off. 


Once the fat is too close to the meat you can leave it like I did below. That is very little fat and will give it some flavor too.

 

Add your roast to the crock pot and then add the peeled and cut potatoes and carrots as well as one onion. 

Then add your cooking liquids and spices.


  If you have room you can add more vegetables if desired. 


Cook on low for 6-7 hours for 3 pound roast. 7-8 hours for a 4-5 pound roast. The meat and vegetables should be tender when finished. 

Use the sauce from the crock pot for a gravy. If you prefer a thinner gravy, use the sauce as is. My recipe is for a thicker gravy with just a little flour added for thickening.


Pot Roast with Carrots and Potatoes in the Crock Pot
The Apron Gal 

Serves 4-6

Ingredients
3-4 pound chuck or rump roast
1 can Campbell's French Onion Soup
1 package Au Jus mix 
3 cups water
1 tablespoon garlic powder
4 tablespoons worchestire sauce
3-5 large carrots
1 onion
4 potatoes
Directions

Trim fat off roast. Peel and cut onion, carrots, and potatoes. Place roast and vegetables in crock pot and cover with liquids and spices. [If room, add more vegetables if desired]

Cook on low for 6-7 hours for 3 pound roast  or 7-8 hours for a 4 pound roast. 

Cut up roast and serve with vegetables and rolls. 

To make the gravy:
Save liquid from crock pot and place in a saucepan on the stove over medium high heat. Add 2 tablespoons flour and cook for 5 minutes or until sauce has thickened. Add salt to taste to gravy. 

Enjoy!

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