Slow Cooker Pot Roast Dinner

 

 

 

 

With everything that is happening in our world; all the chaos, turmoil and pain people are going through, I think we all are clinging a little tighter to the comfort of home. For me, that means staying in touch with loved ones, as well as keeping to my daily routine. My daughter leaves for Las Vegas on a week long work trip this Friday, and needless to say, that doesn't do much to calm the nerves.

I have always used cooking as a love language, making many dozens of cookies for my husband when we were dating. Any time I make what I consider comfort food, it falls into that love language. What is more comforting than a Pot Roast Dinner on a Sunday afternoon?

This recipe is probably the most successful pot roast dinner I have ever made. When I prepare pot roast in the oven, it tends to be dry, no matter what method I use. I'm not sure why I have never used a slow cooker for this classic dish, but I guess old habits die hard. My mother always made pot roast in the oven, so that's what I did too. This recipe had wonderful flavor, the beef is fall apart, tender and the juice made a delicious gravy. I think the surprising addition of two chopped tomatoes was the secret. If you could use some comfort food too, give this recipe a try.

 

Slow Cooker Pot Roast Dinner

2 T olive oil

2-3 lb. rump roast

1 tsp sugar

1 tsp paprika

1 tsp garlic powder

1/2 tsp black pepper

3/4 cup beef broth

1 T balsamic vinegar

6 large to medium potatoes, peeled and cut into large chunks

6 large carrots, peeled and cut into thirds, then halved

1 large onion, cut into chunks

2 large tomatoes, cut into large chunks

4 cloves minced garlic

1 T dried basil

1 T dried parsley

Salt and pepper to taste

1 cup water

1. Heat olive oil in skillet. Combine sugar, paprika, garlic powder and black pepper in a small bowl. Rub the roast on all sides with the seasoning mixture. Place roast in skillet and sear all sides.

2. Pour beef broth and balsamic in a slow cooker and stir together. Add roast and surround with potatoes, onions and carrots.

3. In a large bowl, combine the tomatoes, garlic, basil, parsley, salt and pepper and water. Pour over the top of the other ingredients in the slow cooker.

4. Cook on low for 7-8 hours or on high for 4 hours, then turn to low for last 2 hours.

5. Remove to a serving platter and if desired, transfer juices to a pan and make gravy by bringing juices to a boil adding a mixture of flour and water and whisking until smooth and thickened.

 

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