A delicious hearty meal that’s easy to make
Have you ever seen pot roast from a slow cooker that frightened you? It looked like something run through a blender set on puree or the meat was so tough that you considered it as a replacement for armor plating? Today we’re going to fix that and teach you to make Yankee Pot Roast that your family will beg you to make over and over.
Let’s Cook Now
First assemble some ingredients. This recipe is great for using cheaper cuts of beef like chuck roast because we’re going to prepare it to be tender and juicy.
a 3-5 lb chuck roast
1 bag Green Giant frozen stew vegetables
4 good sized Yukon Gold potatoes
1 large onion quartered
1large green bell pepper ,1/2 inch chopped
2cloves garlic minced
2 T coarse black pepper
2 T coarse Kosher salt
2 tsp Worcestershire sauce
1/2 cup water
Prepare the Beef
The first thing I’d like you to do is rub the outside of the beef with some oil (I prefer olive oil but you may use whatever you have on hand). Now coat the whole outside of the roast with the salt and black pepper.
Now you are going to wonder why I ask you to do the next step since it’s a slow cooker recipe but believe me it’s needed. Get a saute pan or skillet very hot and sear the beef on all sides. It’s important that you get it nice and brown.
Take the beef out of the pan and set it aside to rest a minute. Saute the onions, garlic and bell pepper just until softened and deglaze the pan with the Worcestershire sauce and 1/2 cup water.
Put the beef in the slow cooker and pour the onion pepper saute over it. Add the frozen vegetables and the next ingredient is optional. I like to add 1/4 cup burgundy wine as it provides an incredible flavor to the dish but you can leave it out if you prefer. Cover the cooker and turn on low. Let it cook for about 6-8 hours and serve.