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Harvest Pot Roast

This image courtesy of Joseph DeLeo

I love a good pot roast like this one. Be sure to save some to make sandwiches the next day. Slice the meat, smoosh some of the vegetables, and place between two slices of bread with sour cream or a smear of mustard.

Makes8 servings

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free

Equipmentcrock pot

Mealdinner

Moodtired

Taste and Texturemeaty, savory

Ingredients

  • 1 large onion, cut into thick slices
  • 2 carrots, cut into 1-inch pieces
  • 12 ounces mushrooms, quartered
  • 4 garlic cloves, minced
  • 1 can (14½ ounces) diced tomatoes, drained
  • 1 cup ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 chuck roast (2½ to 3 pounds), trimmed of all visible fat
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Combine the onion, carrots, mushrooms, garlic, and tomatoes in a slow cooker. In a small bowl, combine the ketchup, mustard, and Worcestershire sauce. Top the vegetables with half of the ketchup mixture.

  2. Place the roast over the vegetables and sprinkle with the salt and pepper. Spread the remaining ketchup mixture over the roast. Cover and cook on low for 8 to 9 hours, or until the meat is very tender.

  3. Let the meat rest for 10 minutes before slicing.

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