Pot roast – even by any other name – is still a wonderful and economical dish that can be made in your slow-cooker, your pressure cooker (just follow manufacturers recommendations), or even in the oven at 350 for about 3 hours. It uses a less expensive cut of meat like chuck roast which lends itself to long, slow cooking in liquid. In the morning put everything into your slow-cooker so when you come home from a long, busy day, you have an easy, wholesome dinner with little fuss.
Any meat left over? Just shred it, add some of your favorite BBQ sauce, reheat and there’s your own Pulled Pot Roast Sandwich!
All American Pot Roast
- 1 2-3 lb boneless beef chuck pot roast
- 2 large potatoes, peeled & cut lengthwise into sixths
- 2 large carrots, peeled and cut in half lengthwise and crosswise
- 1 medium sized rutabaga (optional), peeled & cut into sixths (as above)
- 8 oz button mushrooms, halved
- 2 stalks celery, roughly chopped
- 1 small onion, cut into wedges
- 1/4 cup plum preserves or jam
- 4 tsp. water
- 4 tsp. sweet Marsala
- 1 tsp. dried basil, crushed
- 1/2 tsp. garlic powder or granulated garlic
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 Tbsp. cornstarch
- 3 Tbsp. cold water
Trim excess fat from meat. In 3 quart slow cooker, combine potato, carrot, rutabaga and onion. Place meat on vegetables. Combine jam, water, Marsala, basil, garlic and black pepper. Pour over meat. Cover and cook on low-heat setting 11 – 12 hours or on high-heat setting for 5 1/2- 6 hours
Transfer meat and vegetables to serving platter; cover to keep warm. Skim fat from cooking liquid. In a saucepan, combine cornstarch with cold water until smooth. Stir in cooking liquid, whisking until bubbly. Cook and stir 2 minutes more. Serve with meat and vegetables.