Crock-Pot Roast

There is nothing better than coming home from a long day and your house being filled with the savory aroma of pot roast. This crock-pot recipe makes a super easy dinner, and I serve the roast with mashed potatoes and green beans…delicious! It is so easy because the night before you put everything in the pot and then the next morning turn it on low and when you get home it is basically ready. Perfect for these rainy fall days…

Sincerely Loving Food,
Lainey

Crock-Pot Roast
1 Boneless Chuck Roast (2-4 pounds)

¼ C Flour

Salt and Pepper

2 tbl Cooking Oil (Canola or Vegetable)

2 Stalks Celery

6-8 Baby Carrots

1 Onion
2 C Beef Stock or Broth
2 tbl Worcestershire Sauce
1 Bay Leaf

Preheat oil in a large skillet over high heat. Generously season the roast with salt and pepper and lightly coat in flour.

 

Sear the roast on all sides, about 2 minutes, to achieve the brown color on the outside. In the meantime, cut the celery into 2 inch long pieces and cut the onion into 8 sections. Throw the veggies into the crock pot, season with salt and pepper and add one cup of the beef stock.  

 

Set the seared roast on top of the veggies and add the other cup of stock, Worcestershire sauce and bay leaf. (Ensure that the liquid comes up to about 1 inch shy of the top of the roast, if it doesn’t add some water). You can stop at this point and put the whole thing in the fridge over night. Cook on low setting of the crock pot for about eight hours. For an easy gravy, remove the roast from the crock pot leaving the veggies and juices. Skim any fat off the top of the juices and then puree the veggies with an emersion blender (or dump it all in a normal blender). Enjoy!