Beef Pot Roast (Crock-Pot Style)
- Ready In:
- 5hrs 5mins
- Ingredients:
- 6
- Yields:
-
1 meal
- Serves:
- 4-6
ingredients
- 2 lbs boneless beef chuck roast, fat trimmed, thawed
- 2 tablespoons all-purpose flour
- nonstick cooking spray
- 2 cups v 8 vegetable juice
- 1 (1 1/2 ounce) package mccormick beef stew seasoning
- 1 (16 ounce) bag frozen stew vegetables
directions
- Rub both sides of the chuck roast with flour.
- Spray the insides (bottom and sides) of the crock with non-stick cooking spray.
- Place the roast in the crock and press it down firmly so it rests snugly on the bottom.
- In a separate bowl mix V-8 juice and the McCormick Seasoning until seasoning is dissolved.
- Add frozen stew vegetables to the slow cooker.
- Pour the vegetable juice/seasoning mixture over the roast. The liquid should just cover the contents of the pot. If it doesn't add a little water or vegetable juice.
- Cover and cook on low heat setting for 8 hours, or on high heat setting for 5 hours.
- Turn off, allow to cool in the crock for up to half an hour.
- Serve with corn bread, buttered toast, or rolls.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
<img src="http://i26.photobucket.com/albums/c105/jewelies/picCdyPjI-1.jpg">