Two weeks ago on The Pioneer Woman’s cooking show she made pot roast. It looked so delicious and comforting that I knew that’s what we were having for dinner that week. Thanks for the inspiration, P-Dub.
This is such an easy way to make Pot Roast, I suggest you try it.
Here’s what you need:
2-3 lb. chuck roast
1 lg. can petite diced tomatoes
1 can beef broth
fresh sage (you could use thyme if that’s your thing)
Season the roast w/ salt & pepper. A lot of salt & pepper Heat oil in a skillet and sear both sides of the roast really well.
Transfer roast to the crock pot. Pour beef broth into skillet and scrape those brown bits up. Bring to a boil and pour over roast. Pour tomatoes into crock pot.
I can’t tell you exactly how much rosemary and sage to use other than to say about this much…
Put the herbs on top of your pile o’ meat & tomatoes. Cook on low for 8-10 hours.
When the meat is falling apart or your family is starving, whichever comes first, transfer meat to a cutting board and pull apart. You can do this with a fork or cut it with a knife. Either way it should be falling apart on it’s own.
Mix 1-2 spoonfuls of corn starch in about 1/4 cup water and whisk that into your beef and tomato broth. Transfer the meat back into the crock pot. Now you’re ready to go.
Pioneer Woman served hers with creamy mashed potatoes. I didn’t have potatoes on hand so I served mine with sweet potato & pumpkin casserole. Either way it’s a match.
As you can see my marshmallows got a shade too brown, err, black. Oops, I guess I wasn’t really paying attention to how long it had been in the oven. Oh well, it happens. Just trying to keep it real here people.