Perfect Company, Perfect Crockpot Pot Roast

Yesterday Little Princess and I hitched a ride into town with Alana to run some errands.  Knowing we were going to be gone for the majority of the day, I wanted to be sure to have dinner mostly done by the time I got home.

Enter: Crockpot Cooking.

I love crockpots.  So much so that I have three: A 1-quart, 3 quart, and a 6-quart.  Hey, I like to keep my options open.

Crockpots just make meals so easy.  Dump some ingredients in, turn it on, and forget about it for several hours… and voila!  Deliciousness in a pot.  I especially love them in the summertime when I can cook all day long and not have to heat up my house one extra degree.

Mr. Handsome and I invited Arthur and Alana down for dinner and a game last night, so after I got home from town I had just a couple hours to pull together dinner and do a quick tidy up of the house.

This Perfect Crockpot Pot Roast was hot and bubbly when I got home, so all I had to do was make gravy and a vegetable.  Let me tell you how I made it!


Perfect Crockpot Pot Roast

Place one 4-5 pound chuck roast (frozen.. YES… FROZEN.  I always put my roasts into my crockpot from frozen.  Requires no forethought for a fabulous meal!) into a 3-quart crockpot.

One 4-5 pound frozen chuck roast

Dump on one package of French Onion Soup Mix and about 10 sliced baby portabella mushrooms.

French Onion Soup Mix and Portabella Mushrooms go on top

Mix together: 1/3 C. A-1 Steak Sauce, several dashes of Worcestershire sauce, and enough water to bring the mixture to 3/4 C. liquid.  Pour over the top of the roast.

A-1 Steak Sauce, Worcestershire sauce, and water

Cover and cook on low for 7-8 hours, until the roast is falling off the bone and you can pull it apart with two forks.

Cook on low for 7- 8 hours, until meat is falling off the bone

Drain most of the pan juices into a skillet on the stove and heat to a rolling boil.  Meanwhile, take out any fat and bones in the roast and shred the meat in the crockpot with two forks.


When the juice is at a rolling boil in the skillet, whisk in 2 T. cornstarch that has been mixed with 1/3 C. water.  Heat until thickened.

Make a gravy out of the pan juices

Reserve some of the gravy in a separate bowl for mashed ‘taters.  Pour the rest back over the meat in the crockpot.

Pour gravy over the shredded meat

Mmmm… I served ours with Sour Cream and Chive Mashed Potatoes and Brown Sugar and Orange Glazed Carrots, with Skyhigh Biscuits on the side.  It was a hit with all!



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