The crockpot is my best friend weeknights in the winter. One of my favorite comfort foods is pot roast. I usually do mine in a Dutch oven and add a few more vegetables but children and time don’t always allow for that.
2-3 lbs chuck or sirloin
3-4 carrots sliced into 1-2 inch pieces
3 pieces of celery cut the same way
1 large onion cut into large chunks
Small can of crushed tomatoes
1/2 a beef or chicken bouillon cubed crumbled.
3/4 cup of chicken or beef broth
1 tablespoon of balsamic vinegar
S&P
Thyme
Garlic powder
Pat beef with a paper towel and season with S&P, thyme and garlic powder.
Cook on high for 15 minutes on each side.
Add chopped carrots, celery and onions. Add can of crushed tomatoes, broth mixed with bouillon and vinegar. Turn to low and cook 6-8 hours.
Spoon half of the vegetables and sauce to a bowl and purée with an immersion blender. Pull beef and mix with vegetables, puréed sauce and some of the liquid.
HeaVy on the Veg! 