Recipes by Marcia Frost

Flavorful Crockpot Pot Roast Meal

If you are looking for comfort food, it doesn't get much better than Pot Roast. I always enjoy a good pot roast. I haven't made it in a few years because I always did it with brisket and that cut has gotten insanely expensive. I decided to use a give it a try with a chuck eye roast, on sale in my local market. I seasoned it with one of the spice mixes Pereg sent me. I also put it in the crockpot so that the extra moisture would be retained.

I always love all in one meals so the addiiton of potatoes and carrots to the crockpot gave me my carbohydrates and vegetables. Feel free to substitute another vegetable or a different type of potato. It was delicous! My friends all raved over it so I thought I'd pass it along.

INGREDIENTS
1/2 cup chopped onion
1 boneless beef chuck eye roast (3-4 lbs)
2 teaspoons

  • Add oil to large crockpot (I used 7 quart) and turn temperature to high.

  • Mix Pereg seasoning, cinnamon, ginger, garlic and onion in a small bowl.

  • Rub dry mixture around entire roast.

  • Place roast in pan and lightly sear, 10 minutes on each side.

  • Add bay leaf, apple cider vinegar, root beer, tomato sauce, and water to crockpot.

  • Turn temperature to low and let cook for four hours.

  • Put the potatoes and carrots into the crockpot and cook for four more hours.

  • Remove meat from crockpot.

  • Discard bay leaf and remove 1 cup of the liquid from the crockpot.

  • Slowly pour the liquid into cornstarch, blending as it goes in..

  • Add the thickened gravy to the crockpot and mix thoroughly, keeping the temperature on low.

  • Slice the roast (against the grain).

  • Put the meat back in the crockpot for a few more minutes, just long enough to warm in back up and let it soak in the gravy.

  • Serve immediately, or cool to freeze.


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