Martha’s Pot Roast

This post contains affiliate links, read more about what that means here.

Martha's Crockpot Pot Roast (5)

I made this, Hubbs loved it. End of story!

He always, with out fail, loves the recipes that are the easiest and frankly plainest I have ever tried. And by plain, I mean no bells & whistles. They always have great flavor but they require the least amount of thought and effort on my part.

Martha's Crockpot Pot Roast (1)

Take this recipe. Toss veg, season everything with salt and pepper. Drop in the meat, drizzle with Worcestershire. DONE! I mean really, it can not get more simple then that!

Martha's Crockpot Pot Roast (4)

Bonus points for this being a recipe from Martha Stewart, herself. Go a head and high-five yourself for knocking a MARTHA STEWART recipe out of the park!

Original Recipe Source: Martha Stewart.com

Slow- Cooker Pot Roast

Prep: 15 mins   |   Cook: 6 hours   |   Total: 6 hrs & 15 mins   |   8 servings   |   195 calories
(printable recipe)

Ingredients

  • 1  tbsp cornstarch
  • 2 handfuls of carrots, I had baby ones on hand
  • 2 medium onions, each cut into 8 wedges 
  • Salt and pepper
  • 1 beef chuck roast (3 pounds), trimmed of excess fat
  • 2 tablespoons Worcestershire sauce

 Directions

  1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
  2. Sprinkle roast with salt and pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours). {My 2lb roast cooked in about 3 1/2 hours on high}
  3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices into a sauce pan on the stove. Thicken by mixing 2 tsp cornstarch & 1 Tbsp water in a separate container (this reduces clumps). Whisk in and reduce for a few minutes. Add more if needed. (I used about 3 tsp corn starch to complete this.)

Variation, Oven Cooking

Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.
  Martha's Crockpot Pot Roast (2)Martha's Crockpot Pot Roast (3)
TIPS
  • I used a colander to strain the pan juices from the veggies. Put your pot in the sink, colander on top, pour and voila!
  • Always remember that if you are adding corn starch to a hot liquid that you should first mix it with water! Avoid clumps of corn starch in your sauces!!
  • This meal was served with mashed potatoes and a side of steamed corn.
Love this? Tried it? Share your meal photos on my Facebook page, tag them on Instagram & Twitter with #MadeByMeggs or even comment below! I’d love to see what you enjoy! Don’t forget to check out more of what inspires me on Pinterest. xoxo Meggs

*Affiliate links: By clicking a link and making a purchase at Amazon.com you are helping support my family and for that I am grateful to you!*

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s