As the weather warms up, I’ll be trying to keep the kitchen cool by using my slow cooker a lot more. In fact, right now I have some bbq chicken cooking away in the crockpot, but that’s something to talk about at a later date. One of my favorite slow cooker recipes is a classic New England Pot Roast. It’s one of those comfort foods that I enjoy making year round. Slow cooked pot roast is perfect meal to come home to after a day at the zoo or the state park.

Classic New England Pot Roast Slow Cooker Recipe

ingredients:

3 1/2 to 4 pound Bottom Round beef roast
One large Vidalia onion, chopped (approximately 2 cups)
6 to 8 carrots peeled and cut in half and then lengthwise
Six potatoes washed, and quartered
4 cloves of garlic, peeled and chopped
3 tablespoons of coconut oil or olive oil
One large Bay leaf
2 tablespoons of Worcestershire sauce
2 teaspoon of gravy Master
32 ounces of beef stock
Salt and pepper to taste
One cup of Korbels cream sherry or sweet red wine of your choice

directions:

1. Pat the roast dry with paper towels. Heat the oil in a large pot. Sprinkle seasoning all over the meat. (You may dust the meet with flour, if you would like the stock to thicken up as it cooks).

2. Brown the roast on all sides for several minutes. Remove the roast and put it into the slow cooker on high.

3. Add the onions to the pan and cook for five minutes until translucent. Add the garlic and cook for one minute more.
Add the beef stock, bay leaf, Worcester shire sauce, Gravy Master, and the Cream Sherry and bring just to a boil. Pour the stock over the meat in the slow cooker and cover.

4. Cook for one hour on high, then reduce heat to low for 6 hours, or until the meet starts to pull apart with two forks.

5. Add the potatoes and carrots and cook for 60 to 90 minutes more, depending upon your crockpot heat setting, and remaining time you have left before dinner.

Classic New England Pot Roast Slow Cooker Recipe

About a Mom

No ratings yet

Print Recipe Pin Recipe

Ingredients

3 1/2 to 4 pound Bottom Round beef roast
One large Vidalia onion chopped (approximately 2 cups)
6 to 8 carrots peeled and cut in half and then lengthwise
Six potatoes washed and quartered
4 cloves of garlic peeled and chopped
3 tablespoons of coconut oil or olive oil
One large Bay leaf
2 tablespoons of Worcestershire sauce
2 teaspoon of gravy Master
32 ounces of beef stock
Salt and pepper to taste
One cup of Korbels cream sherry or sweet red wine of your choice

Instructions

1. Pat the roast dry with paper towels. Heat the oil in a large pot. Sprinkle seasoning all over the meat. (You may dust the meat with flour, if you would like the stock to thicken up as it cooks).
2. Brown the roast on all sides for several minutes. Remove the roast and put it into the slow cooker on high.
3. Add the onions to the pan and cook for five minutes until translucent. Add the garlic and cook for one minute more. Add the beef stock, bay leaf, Worcester shire sauce, Gravy Master, and the Cream Sherry and bring just to a boil. Pour the stock over the meat in the slow cooker and cover.
4. Cook for one hour on high, then reduce heat to low for 6 hours, or until the meet starts to pull apart with two forks.
5. Add the potatoes and carrots and cook for 60 to 90 minutes more, depending upon your crockpot heat setting, and remaining time you have left before dinner.