Granny Grant’s Crock Pot Pot Roast is the epitome of comfort food, delivering rich flavors and tender meat that falls apart with a fork. This timeless recipe uses simple ingredients and a slow cooker to bring out the best in the beef, vegetables, and herbs, making it a favorite for family dinners.
Ingredients:
- 3 to 4-pound beef chuck pot roast
- 1 package dry onion-mushroom soup mix
- 1/2 teaspoon dried basil or thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 4 to 6 whole, peeled baking potatoes
- 6 to 8 carrots, peeled and quartered
- 1 to 2 yellow onions, cut into eighths
- 12 ounces of your choice of beer
- Salt and pepper to taste
Directions:
- Place the roast in the crock pot and sprinkle with soup mix, basil or thyme, and bay leaves.
- Drizzle Worcestershire sauce over the top.
- Arrange potatoes around the edges and stack carrots and onions on and around the roast.
- Pour beer over the contents, ensuring even distribution.
- Cook on low for 8-10 hours or high for 4-6 hours until the meat is tender.
- For gravy, transfer juices to a saucepan, combine with a flour-water mixture, and simmer until thickened.
Conclusion and Tips: Serve this hearty pot roast with its flavorful gravy for a meal that’s sure to satisfy any appetite. The slow cooking process enhances the meat’s natural flavors and the tender vegetables make it a complete dish. For an extra touch, garnish with fresh parsley before serving. This recipe is perfect for busy days, as it allows you to enjoy a gourmet dinner with minimal effort.