As more people have been staying home due to the Covid-19 pandemic, more people have been cooking meals. Many of them have been asking for comfort food recipes that are not only satisfying but also easy, inexpensive, and that make several other portions for leftovers or to freeze. In previous posts I have shared some other comfort food recipes and here’s another: Pot Roast!
Pot Roast was a Sunday staple in many families. Inexpensive cuts of meat could be cooked slowly during the day, filling a home with great aromas. The portion sizes fed an entire family and the leftovers could be use in different ways throughout the week. To me, beef pot roast is such a traditional meal. However, it could take a lot of time to prepare and kept one in the kitchen to check on it regularly. My recipe takes away all the pot roast hassles and lets the slow cooker do all the work. This recipe has little prep time and easy ingredients. Ingredients that are high in fat, sodium or preservatives were swapped out to keep this recipe healthier for a pregnant woman or her family.
Slow Cooker Pot Roast
- ½ cup cream
- ½ cup beef broth
- ½ cup chopped fresh mushrooms
- 1 ½ -2-pound beef chuck roast
- 1-pound baby carrots
- 3 large Yukon gold potatoes, cut into chunks
- 1 cup water
- 1 teaspoon dried basil
- 3 tablespoons Worcestershire sauce
- 1 small onion, diced
- Salt and Pepper to taste
- Combine the cream, beef broth and mushrooms in a medium bowl. Mix well.
- Add the water, basil, Worcestershire sauce and onion to the cream and broth mixture. Mix well and set aside.
- Spray the inside cooking surface of the slow cooker with non-stick vegetable spray. Place the roast inside the slow cooker and sprinkle with salt and pepper
- Place the carrots and potatoes over and around the meat. Sprinkle with additional salt and pepper
- Pour the cream mixture over the meat and vegetables. Cook on Low for 8 to 10 hours, stirring occasionally, until the meat is cooked through (about 145 degrees with a meat thermometer) and the vegetables are tender.
- Remove the meat and allow to sit for 15 to 20 minutes before slicing. Serve the sliced meat over toast points, noodles, or over mashed cauliflower. Drizzle with the gravy from the slow cooker.
Featured photo by Charles Deluvio