Growing up, Pot Roast was a Fall/Winter Sunday comfort food treat. During those months, my mom would normally come home from the grocery store with a bottom round roast, a whole chicken, pork tenderloin, or pork ribs, and she’d start cooking in the late afternoon. By the time 6:00 rolled around, the enticing aromas had wafted through the entire house, tantalizing my dad, sister, and I until we were ready to gnaw our own arms off! Luckily, just before we ever got to the point of acting on that yen, Mom would say those magic words, “Dinner’s up!” and we’d all run into the kitchen like the Bulls of Pamplona. (Yes, I realize that’s a strange analogy to make when describing a Beef dish).
Since we were very busy as we cooked this, and we were in and out of the house, we opted to go with the slow cooker, as to not leave the oven on when we weren’t home…and it worked pretty well! It wasn’t quite as good as my mom’s version (only my sister has the skills to approach that perfection), but everyone enjoyed nonetheless!
Time: 5 Hours
- Bottom Round Roast
- Small Potatoes
- Baby Carrots
- Sugar Snap Peas
- Worcestershire Sauce
- Black Pepper
- Place your roast into your slow cooker, and drizzle some Worcestershire sauce over the top of it. Then, crack some black pepper over the top of your meat, and add some water to the bottom of your cooking vessel. Turn the heat to low, and cover. Cook for about two hours.
- As the two hour mark approaches, use a spoon to collect some water, and use it to baste your meat. Then, rinse and slice your potatoes into cubes, and place them around your roast. Cook for another 2 hours.
- When you hit the next two hour mark, baste again, and add in your sugar snap peas and baby carrots. Allow to cook for another hour.
- When your carrots are soft, remove your beef from the slow cooker, and slice it.
- Plate the meat, scoop some veggies and liquid, drizzle on a little more Worcestershire, devour, and enjoy!