I’m not typically a beef lover. Ben loves nothing more than a good steak [or lemony kale pasta, go figure], so we’re not always good food matches. This is why we never share meals at restaurants much to my chagrin… unless he’s being really nice to me, I suppose!🙂 But sometimes I really do crave beef. A few weeks ago this was the case, so I decided to make a nice pot roast for Saturday night dinner while my parents were visiting. But as is typical when my parents are in town, my mom and I had been planning on doing a little shopping during the afternoon, so I decided to let the crock pot do the work for me.
Though I had never made pot roast in the crock pot, I decided to give a popular yet simple Martha Stewart recipe a try. Though pretty basic, this pot roast is incredible! I let a three pound roast simmer on low all day long with carrots, onions, pepper, salt, Worcestershire sauce, and red wine, and the result was a rich, tender, flavorful roast. I’m no expert in pot roasts, but I think the key to this one was the vinegary, salty, and sweet Worcestershire sauce. As a side note, did you know that Worcestershire sauce is used in cocktails? How bizarre! Anyway, if you’re looking for a no frills, classic, and simple pot roast, look no further! I served mine with some oven roast potatoes, and their crisp skin was the perfect pairing with the tender, soft, fall apart in your mouth beef and carrots. So, so good! Enjoy!🙂
- 1 tablespoon cornstarch
- 8 medium carrots, cut into thirds
- 2 medium onions, each cut into 8 wedges
- Coarse salt and ground pepper
- 1 beef chuck roast [3 pounds], trimmed of excess fat [or can use a variety of beef roasts–I used a bottom round roast]
- 2 tablespoons Worcestershire sauce
- 1/2 cup red wine
- 1/2 cup water
In a large crock pot, whisk together cornstarch with 2 tablespoons cold water until smooth. Add carrots and onions, and season with salt and pepper. Place roast on top of vegetables, then season with additional pepper and salt if desired. Drizzle Worcestershire sauce on top, then pour wine and water around the roast [on top of vegetables if possible].
Cover and cook on low for 8 hours or until fully cooked [or on high for 6 hours].
Remove roast to cutting board, then shred roast or thinly slice against the grain. Serve roast with vegetables and pan juices.
Time: 8 hours, 15 minutes [15 minutes active].
Yield: 8-10 servings.
Notes: The original recipe called for cooking on low for 10 hours or on high for 6. I cooked the roast on low for 8 hours and it was done, so just pay attention to your roast and if you do have cook it over [i.e. work schedule], it’s probably best to do so on low and to add a bit of extra water/wine. You can also strain the pan juices before serving, but I didn’t do this.