Okay who doesn’t love doing nothing for 6-8 hours and then having a perfectly made melts-in-your mouth pot roast to warm you up?! If you’ve been following along and have yet to get a slow cooker then what on earth are you waiting for? It’s the time saver, the lazy man’s dream and not to mention the best place for all that FLAVOR to get mixed up.
While shopping for this recipe make note of your size of slow cooker. Some of you I know have minis out there. You don’t want to pack your cooker too tight so if you have a smaller cooker, choose a smaller cut of beef and less vegetables. Recipe is for 4 pound pot roast.
1 3-5 lb Round Roast (Top, Bottom or Shoulder)
1 small yellow onion, sliced
Baby red potatoes, 6-8 quartered
Baby carrots, 12
6-8 min Bella mushrooms, quartered
1/8 cup Worcestershire Sauce
¼ cup A1 sauce
4 sprigs thyme
6 cloves garlic, crushed once with your knife to let out the goodness
¼ cup fresh parsley, chopped
1 package of pot roast seasoning (what? This is a lazy recipe!)
1 cup water
Salt and Pepper
Let your meat rest at room temperature for 15-20 minutes. Pour the Worcester sauce over the beef and let it soak in. Salt and pepper the beef. Place the cut of beef into the center of the slow cooker. Top and slather with the A1 sauce. Now, I know many of you are thinking, it’s all going to get mixed up anyway which eventually, yes. But the A1 and Worcestershire sauce makes a difference trust me. For the first 2 hours you will just smell the A1 melting all over the top of your cut.
Place the onion, garlic, thyme, potatoes, carrots and Mushrooms in the slow cooker around the beef. Mushrooms on top. Add in pot roast seasoning mix, water and cover. Stir occasionally and turn meat in 4 hours.
Cook on low for 6-8 hours. You can make this on high 3-4 hours but what makes the pot roast so good is the time and low temperature. This is more a method than cooking so I wouldn’t recommend it. I often toss this together at night and then in the morning wake up to lunch made.
Wishing you another happy snow storm 🙂