Slow Cooker New England Pot Roast
January 17th, 2012 § 30 Comments
Sometimes, when I think ahead to dinner,
specifically a dinner that requires minimal effort on my part,
I wonder if everyone feels the same happy longing.
Do they? Do you?
And then when I sit down to eat it,
I also wonder,
Is slow cooked pot roast, saucy in all that brown stringy sex appeal,
as good looking to you as
it is to me?
That much I hope.
Slow Cooker New England Pot Roast
This pot roast is one of my favorite easy meals to throw together. There’s no need to sear the beef in a pan before adding it to your slow cooker, as most recipes advise- it will be tender all the same. The acidity of the tomatoes helps to sweeten and soften the meat into strands that need only a fork to pull apart. And all those rustic root vegetables? They’ll soften, too, while absorbing the slow simmering juices of the beef. Also notably tasty: bay, thyme, and rosemary. Aren’t they always.
-
1 boneless beef chuck roast (3 pounds)
- 2 large russet potatoes, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 large carrots, sliced thickly on the diagonal
- 2 large ribs celery, cut into 1-inch pieces
- 1 large onion, cut into chunks
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) beef broth
- 1 can (14-15 ounces) diced tomatoes
-
Cut roast in half; place into a 5-qt. slow cooker. Top with potatoes, parsnips, carrots, celery, onion, and garlic.
-
In a medium bowl, combine thyme, rosemary, bay leaves, pepper, broth, and diced tomatoes; pour over vegetables.
-
Cover and cook on low for 8 hours or until meat and vegetables are tender. Remove bay leaves before eating.
Yes…. I feel the same. Simple goodness is what it is. One of those dishes that will never go out of style.
Looks so appealing on this cold windy evening. I do like to thicken the “gravy” the last few minutes of cooking with a cornstarch and water slurry.
Now this is exactly what I need. A healthy bowl of comfort food. Yum!
I’m stuffed full from birthday dinner and dessert and cake (because the cake is different from the dessert, of course!) and that pot roast still looks good!
oh yes, it looks just as good to me
sounds heavenly!
You bet I feel the same. Seduction in a crockpot…I’m down with that.
Just wanted to let you know how very much I enjoy your blog
After reading it I felt comfortable enough to share my own battle with food and weight on my blog as well. It was one of the most liberating things I’ve ever done and I thank you for giving me the courage to do so.
I just love your recipes and enjoy seeing all your new posts. Thank you from the bottom of my heart!!
That brings back memories, great for a cool night! After last blog (all those sweets!!!) this one is much more down my alley. Had to go to weight watchers site after reading last blog I gained just looking at them!!
Honestly, yes. Pot roast is sexy. I look forward to pretty much every meal, including the banana oatmeal sitting beside me right now, getting the almond butter I dunked into it all melty and delicious. Now, if you’ll excuse me . ..
I know that happy longing very well. I couldn’t wait to get home to my slow cooker Italian eggplant casserole yesterday!
Ohh I LOVE a good pot roast! Never had one with tomatoes (I don’t think) but I wonder if adding some beets to the mix of root veggies would add anything exciting without making it look like blood stew. I just love beets to death, hah…
Nothing beats a tender and juicy pot roast. This looks perfect.
To be honest, I sort of love pot roast.. and I love my crockpot even more!
I think the slow cooker is the best way to cook a roast. It always comes out amazingly tender. I usually make french dip sandwiches when I do it. It’s to die for, really.
anything in a slow cooker looks good to me…its easy, and it always seems to make the juiciest, melt-in-your-mouth food. I love parsnips…definitely need to try this one.
Um…I’d marry that pot roast. So, yes.
Pot roast is on my short list of things to make very, very soon. Thanks for the extra motivation!
Yum!
Do you need to brown the meat before cooking? Just cut it in half and place both pieces in the crockpot? Sorry I’m such a newbie!
Nope, just toss the meat in the slow cooker! No browning necessary
Awesome, thank you for your response!
This sounds absolutely delightful! And yes, I have the same feelings. Cooking to me is almost more enjoyable than the actual eating. Almost…not quite.
Looks great! How many servings will this make, do you think?
I’d say 6 servings!
Andie
Oh dear. That looks delish. I will definitely tag this to make. I love pot roast..
I can not wait to make this!
: ))
Jen
My kind of meal. The slow cooker was a great invention!
I came here from Boston.com. Love your blog!
this looks great. I agree putting roast in a slow cooker just adds great texture and taste to any chuck or rump roast. Can’t wait to try this one. thanks
I have leftover stew meat. Would this work in this recipe?
Yes it would work!