Totally Easy Slow-Cooker Pot Roast

Long time no posting! February was a busy month full of trips (the 14th was our third wedding anniversary for my husband and I), illness, and not being home as much. I did end up making a third cake which I might post about later, at least to share the photo.

Tonight’s post is a personal triumph: as someone originally from New England, I used to eat pot roast all the time but never really made it myself. I always wanted to but I had gotten into a cooking rut of always making the same things (spaghetti, chicken soup, etc.) that I never made it until today.

Normally this recipe would call for some kind of wine but since the only wine I had in the house may or may not belong to my mother-in-law and may or may not be from her trip to the Napa Valley, I decided to steer clear of opening those, just in case…0_O! So I started looking online for some other type of flavorful liquid to add (besides beef broth, which I didn’t have) until I found one that said I could add apple cider vinegar. I had some and splashed some in there. I’ll give an estimated amount in the recipe below.

This is a really easy recipe and it’s great that it’s cooked in a slow cooker because you can just put all the ingredients in and leave it alone and it will be ready in time for dinner.

Jacqui's Pot Roast

Serves at least 4 (For us I put half the beef in a big bag for another recipe I’ll be working on tomorrow and then divided the remaining beef in half)

Ingredients:

4-5 “skinny” carrots (or 2-3 big ones)
3 medium white potatoes
2 stalks of celery
2.25 lbs chuck roast beef
1 medium white or yellow onion
1 package French Onion Soup mix
2 bay leaves
dash of garlic powder
dash of pepper
dash of salt (optional)
1/4 cup apple cider vinegar
water

1. Peel carrots,  cut into at least three pieces each and, after spraying slow cooker with non-stick cooking spray, lay them on the bottom. Cut the celery the same way and lay them with the carrots at the bottom of the slow-cooker. Chop onions into large pieces and lay on top of the carrots and celery.
2. Unwrap the beef and lay it on top of vegetables. Pour the French Onion soup mix on top of the beef, add the garlic powder, the apple cider vinegar, and enough water to reach at least the middle of the beef, you can add more if you’d like.
3. Peel the potatoes (or optionally, don’t peel but make sure you wash the skin) and chop into 1-inch pieces (they take longer to cook if the pieces are too big) and arrange on top of the beef.
4. Put on the cover and turn on the slow cooker on high for 2 hours, then low for at least 4 hours. (It is quite edible after cooking for 6 hours but you can leave it cooking longer, just keep an eye on how much liquid is left and make sure nothing burns.)
5. When it’s time for dinner, take the beef out with tongs, set aside on plate. With a slotted spoon, take out all the vegetables and arrange around beef on a large serving platter. If you would like, you can use the leftover beef drippings to make gravy and ladle over the top of the meat and vegetables, it’s up to you.

Note: pot roast makes amazing leftovers! You can turn it into beef stew, make sandwiches, or what I’m going to try to do tomorrow: make beef pot pie! If it comes out good enough and I remember to take a photo I’ll put up that recipe soon. Enjoy!