Classic Pot Roast

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  2 ½ lb or 1.13kg

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  5 medium or 305g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  1 cup or 241g

• Worcestershire sauce

  2 tbsp or 34g

• Garlic

  Raw

  3 cloves, minced or 9g

Directions

1. In a slow cooker, place chuck roast. Season with salt and pepper.
2. Place yellow onion on top of roast and surround roast with carrots.
3. Pour beef broth and Worcestershire sauce over the roast, and sprinkle with garlic.
4. Cover and cook on low for 6-8 hours
5. If desired, add 6 medium red potatoes cut into bite-sized chunks, 4 medium stalks celery sliced. Place vegetables on the bottom of the slow cooker and the meat on top.
6. Slow cooking on high is NOT recommended.

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• Roast Potatoes
• Roasted New Potatoes
• Hasselback Roasted Potato
• Roasted Deviled Potatoes
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