The Ultimate Comfort Food

Slow Cooker Pot Roast - so easy and oh... so good!

It takes about 10 minutes in the morning to put this together. At the end of the day, you'll have a nice, hot meal that is delicious and satisfying. All you need is some bread to soak up the juices. Yum. Pairs well with wintry weather.

This is my absolute favorite way to make a pot roast or beef stew. I've been making it for years and it never disappoints. Try it and see what I mean.

Slow Cooker Pot Roast

3-4 lb. top or bottom round roast

3-4 carrots, peeled and cut up (more or less as you desire)

2 ½ lbs. potatoes – peeled if you wish – and quartered

2 ribs of celery, cut up (more or less as you desire)

1 small or medium-sized onion, diced

1 14.5 oz. can diced tomatoes

14.5 oz. of water

1 tsp. beef bouillon powder

1 bay leaf

2 tsp. dried herbs – either Herbes of Provence or Italian seasoning - or 1 tsp. basil and 1 tsp. oregano 

10 generous shakes of Worcestershire sauce

Salt & freshly ground pepper to taste

Place all the fresh vegetables in the bottom of a slow cooker. Place beef on top – removing any extra fat as you wish. Add the diced tomatoes. Fill the empty can with water and add. Put in a bay leaf and add the worcestershire sauce. Sprinkle meat with the bouillon powder, dried herbs, salt (1/2 tsp. or so) and a few generous grinds of pepper. Put on the lid, turn the cooker on high and cook for 6 hours without removing the lid. Remove bay leaf before serving.

Use this same method for beef stew. I prefer extra lean stewing beef and I double the amount of water. The vegetables will exude their juices, too.  If necessary, you can always add more water at the end of the cooking time.