Slow Cooked Pot Roast

"Found on veryculinary.com."
 
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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
Ready In:
8hrs 15mins
Ingredients:
7
Serves:
8-10
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ingredients

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directions

  • In a medium bowl, whisk together the broth, ketchup, brown sugar, and garlic.
  • Rub the beef all over with a little olive oil. In a large sauté pan, over medium high, brown the beef for about 2 minutes per side.
  • In a 4-quart (or larger) slow cooker, place the browned beef, carrots, and onions. Pour ketchup mixture over the top. Cook on low for 8 hours.
  • Slice or shred the meat and serve with the veggies and sauce, over mashed potatoes (optional.).

Questions & Replies

  1. Can I substitute beef broth for bone broth?
     
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Reviews

  1. I wasn't really sure what to expect with this recipe, but found that the gravy was really yummy. I made exactly as written with the exception of using Splenda Brown Sugar substitute and a chuck roast instead of a rump roast (personal preference). I let it cook on low all day while I was at work. When I came home the house smelled soooooooo good. That's what I love about crock pot cooking...you come home to such wonderful aromas. While I was boiling the potatoes, I shredded the meat and put it back in the crock pot to sit in the juices. As suggested, I served the shredded roast over mashed potatoes. Easy and delicious...it doesn't get any better than that. Made for My Three Chefs October 2013.
     
  2. Excellent recipe; thanks for sharing
     
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Tweaks

  1. I used bone broth instead of beef broth
     
  2. I wasn't really sure what to expect with this recipe, but found that the gravy was really yummy. I made exactly as written with the exception of using Splenda Brown Sugar substitute and a chuck roast instead of a rump roast (personal preference). I let it cook on low all day while I was at work. When I came home the house smelled soooooooo good. That's what I love about crock pot cooking...you come home to such wonderful aromas. While I was boiling the potatoes, I shredded the meat and put it back in the crock pot to sit in the juices. As suggested, I served the shredded roast over mashed potatoes. Easy and delicious...it doesn't get any better than that. Made for My Three Chefs October 2013.
     

RECIPE SUBMITTED BY

I love to cook. I love to eat. What more can I say?
 
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