Slow Cooker Chuck Roast

Joanne from Eats Well with Others sent me this delicious chuck roast recipe just in time this morning before I had to leave. I followed Joanne's ingredients with the exception of using about a 3 pound chuck roast, and my canned tomatoes had mild chilies added. I cut my potatoes in quarters, cut mushrooms in half and used baby carrots. Oh and I also cooked it on high for two hours and then had the kids turn it to low for four more hours.


Here's Joanne's awesome recipe...

Pot Roast with Vegetables
Serves 4, adapted from Tyler Florence

1 1/2 lb beef chuck roast
1 tbsp olive oil
15 oz canned crushed tomatoes
2 onions
2 cloves garlic
2 carrots, sliced
1 cup sliced button mushrooms
1 1/2 lb potatoes, chopped
1 tsp rosemary
1/8 tsp thyme
2 bay leaves

1. Chop up all of the veggies. Place them at the bottom of the crockpot, along with the herbs.

2. Season the roast with salt and pepper. Heat the olive oil in a skillet. Brown the meat on all sides. Add it to the crockpot.

3. Pour the canned tomatoes over the meat. Put the lid on the crockpot and cook on low for 8-10 hours.

It turned out perfectly, thanks for coming to my rescue Joanne! Hubby and the boys really loved this. It's getting filed under "Man Food," I'll definitely be making it again!

Love the other suggestions you've all given me too and will eventually give them all a try. Keep them coming if you have more. Thanks everyone! :-)

Submitting this recipe for Crock Pot Wednesday.