Pot Roast (crock pot)


Want a good meal 30 minutes after you get home without calling Papa John?  This is it.  Almost everything can be done ahead of time. Remember, your crock pot is your friend, and you don’t have to tip your crock pot.

serves 4


1 2 – 4 lb. boneless  beef chuck roast, shoulder roast, blade roast, anything that is on sale

1 can beef broth

16 little Red New Potatoes, scrubbed (leave the peel on)

4 carrots, peeled and cut in thirds

2 ribs celery, cut in two inch pieces

1 medium onion, peeled

salt and pepper

red wine (cooking wine will do just fine)

olive oil

corn starch, dissolved in cold water

soy sauce

Worcestershire sauce



Heat a heavy fry pan. Add a small amount of olive oil and brown the roast well on all sides.  Remove roast from pan, pour off any fat and return to heat.  Add enough red wine to deglaze any tasty pan drippings. Place the roast, beef broth, pan dripping, and onion in the crock pot. Don’t worry if it looks like you  don’t have enough liquid.  Cover and put on low heat setting.  Prepare the carrots, potatoes and celery. Cover and put in the fridge till you get home. Now get out there and do something productive!!


Carefully remove the roast from the crock pot and wrap in aluminum foil.  Place in a warm oven till you are ready to eat.  Strain the liquid from the roast into a sauce pan.  Discard the onion, or chop it up and add it to the liquid if you like onions. Add the remaining vegetables, cover, and simmer over low heat until tender ( about 1/2 hour).  Add soy, Worcestershire, salt and pepper according to your taste. While simmering, slowly add cornstarch to thicken to your liking. Remove from heat.  Slice the roast in  thick slices and put on serving plate.  Arrange the vegetables around the meat and drizzle the gravy over the top.

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