The Wooden Spoon: Crock Pot Browned Pot Roast

TIP: Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook.

1/3 cup vegetable or canola oil
2 ½ lb. boneless beef bottom chuck roast
1/3 cup all purpose flour
5 medium russet potatoes, peeled and cut in chunks
¼ tsp. black pepper
1 tsp. salt
1 large onion, chopped
1 garlic clove, minced
16 oz. bag of (already peeled) carrots
1 can beef broth (14.5 to 16 oz. depending on brand)
2 packets granulated (such as Herb ox) OR 2 teaspoons instant bouillon – Beef flavor
3 cups water
¼ tsp. Gravy Master OR Kitchen Bouquet Browning & Seasoning Sauce
½ tsp. Worcestershire Sauce
After the roast is done, you will need 2-3 tbsp. cornstarch OR all purpose flour

  • Heat the oil in a large Dutch Oven or skillet on the stovetop over medium-high heat
  • As the oil heats, coat the roast with the flour, then using tongs, place it gently (so as not to splatter the hot oil) in the Dutch Oven or skillet
  • Sear* the roast about 3-5 minutes on each side until it’s browned
  • Place the prepared potato chunks in the bottom of a large crock pot and place the seared roast on top
  • Add the pepper, salt, onion, garlic, and carrots over and around the roast.
  • Pour the broth over the meat
  • Mix the bouillon in the water and add to the crock pot with the browning & seasoning sauce and the Worcestershire sauce
  • Cover the crock pot, plug it in, and set on LOW for 8 hours
  • Remove the potatoes, onions, and carrots with a slotted spoon to a serving dish
  • Gently remove the roast to a platter – don’t worry if the roast falls apart in several pieces because it’s so very tender
  • To the broth in the crock pot, vigorously whisk in 2-3 tbsp. of corn starch or all purpose flour to thicken the liquid into a brown gravy
  • Spoon the gravy over the roast and vegetables
  • Serve with warm biscuits
  • Serves 4-6 people

Notes:

  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • you’ll need at least a 16-18 cup (4 – 4.5 qt.) crock pot for this recipe
  • *SEAR — to get a rich brown crust on your roasts, you need to brown or sear the meat in a hot pan. Searing meat caramelizes the sugars and browns the proteins present in meat, resulting in more appealing color and flavor.
  • for easy clean-up, line your crock pot with slow cooker liners (Reynolds is one company that makes these) – no soaking and no scrubbing the ceramic container when you’re done cooking!

If you’d like to be a guest contributor to The Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to carol.punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information.

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department.

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