Traditional Pot Roast in a Crock Pot or slow cooker.
Ingredients
- 4 to 5 lbs Chuck Roast
- 3 Onions (medium sized)
- 2 cups Baby Carrots (peeled, about 24)
- 8 Potatoes (medium sized)
- 1/2 cup Ketchup
- 1/4 cup Red Wine Vinegar
- 2 Tbsp Worcestershire Sauce
- 1 tsp Salt
- 1/2 cup Water
- 1 Tbsp Rosemary (dried, or use 3 tsp fresh rosemary leaves)
Step by Step Instructions
Step 1:
Trim off and discard any excess fat from the roast, and place it in the bottom of a 5 quart or larger slow cooker.
Step 2:
Peel and thinly slice the onions, adding them to the pot as you slice. Add the carrots to the pot. Rinse, peel and quarter the potatoes. Add them to the pot.
Step 3:
In a 4-cup container or glass measure, combine the ketchup, vinegar, Worcestershire sauce and salt and 1/2 cup water. Mix well.
Step 4:
Pour over the roast and vegetables. Sprinkle the rosemary over the roast, and cover the pot. Cook on low for 8 to 10 hours.
Step 5:
When done, the roast and vegetables will be very tender. To serve, spoon a portion of meat and vegetables into each of 8 shallow bowls or pasta plates.
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