Beef Pot Roast Dinner

             Fall is one of my favorite times of the year, well one of them. I enjoy watching the colorful

leaves fall slowly to the ground and the crisp cool air that lets you know that winter is upon us.

One of my favorite fall dinners is the slow cooker beef roast that’s easy to make and leave alone til your ready to serve later.

INGREDIENTS:

3lb          Chuck Roast

5              Potatoes (peeled and wedged)

3              Carrots (peeled and cut into 1/2inch pieces)

2              Celery (cut into 1/2inch pieces)

1              Onion (peeled and cut into wedges)

2Sprigs    Thyme (Fresh or ground)

2 Sprigs    Rosemary( Fresh or ground)

1tsp         Coriander

1Tbsp     Salt

1Tbsp     black Pepper

1Tbsp     oil (for frying)

DIRECTIONS:

– Heat oil in frying pan.

– Take chuck roast out of packaging and rub with kosher salt and pepper.

– Place Chuck roast into frying pan

– Fry until brown on all sides.

– While you are waiting, cut up your vegetables and set aside.

– Once the chuck roast is browned nicely, place chuck roast into slow cooker.

– Place the celery, carrots, rosemary, thyme, and onions in the same frying pan, to brown them a little.

– For extra taste, add a tablespoon of garlic.

– Add rest of seasonings.

– Now add vegetables on top of chuck roast.

– Add beef base to bottom of roast and cover.

– Set temp to 3 and allow to cook for 6 hours.

 – Once you take the chuck roast out of the slow cooker, take out some of the vegetables.

– Leave a few vegetables and the juice that’s left over in the slow cooker.

– Use a stick blender to make your gravy.

* Serve with a slice of bread, or with biscuits.

 

 

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