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.
Dump on one package of French Onion Soup Mix and about 10 sliced baby portabella mushrooms.
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.
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.
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.
Reserve some of the gravy in a separate bowl for mashed ‘taters. Pour the rest back over the meat in the crockpot.
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!