I would guess that most of our readers have a great pot roast recipe. However, I thought we should add one to our collection of recipes here at Two Little Chefs. Because let's face it, sometimes you just need to cook up a traditional Sunday Pot Roast with potatoes, onions, and carrots. So here is a simple pot roast recipe that is sure to please.
In our house we love carrots, so I add lots of carrots - basically as many as I can fit into the crock-pot. But if potatoes are your thing, or maybe even celery, go ahead and put as many in as you want. Just make sure that there is enough liquid to come up to about 1 1/2 to 2 inches below the rim to ensure that everything gets cooked.
Sunday Pot Roast
Recipe and pictures by Caroline
Makes 4 servings
2 or 3 large Russet potatoes, peeled and cut into 1 inch thick pieces (or your potato of choice)
2 cups baby carrots (or more)
1/2 large red onion, cut into wedges
2lb. beef pot roast, or chuck roast
2 tablespoons olive oil
3/4 cup water
1/4 cup white cooking wine
1 tablespoon Worcestershire sauce
1 1/2 teaspoons beef base, or beef bouillion
1 teaspoon dried basil
1. Place half of the vegetables in bottom of crock-pot
2. Heat olive oil in a medium saucepan. Brown roast on each side, and then place on top of vegetables. Add the rest of the vegetables around the roast.
3. Combine water, wine, Worcestershire, beef base, and basil. Pour over meat and vegetables.
4. Cover. Cook on low heat 10-12 hours. Or on high heat 5-6 hours.