My crock pot came out of hibernation last week. Like an old friend, we gave each other a big hug and then started our little dance in the kitchen as if we’d never been apart.
Just like any friendship, though, we’ve had our disagreements. Granted, this was the extreme, but I’ve lost track of how many recipes have resulted in pure disappointment.
Thankfully, my pot roast is never ever one of them.
There are a million different recipes for a basic pot roast out there, I’m sure. And if you grew up in a house where your mom made it, then you’re probably faithful to her recipe. I’m not here to convert anyone.
This is just the way I like mine – in a slow cooker, with a few simple ingredients. The results are so flavorful; sweet from the brown sugar, tangy from the ketchup, and rich from the beef stock. The meat just shreds effortlessly after cooking all day.
Served over mashed potatoes, it’s perfect for a cold winter day. Or when you haven’t seen each other for a while.
Amy’s Slow Cooked Pot Roast
Prep time: 15 minutes
Cook time: 8 hours on low
• 1 can (14.5 ounce) beef broth
• 1 container (20 ounce) ketchup
• 1/4 cup packed brown sugar
• 3 garlic cloves, minced
• 1 large onion, cut into 1” pieces
• 16 ounces of baby carrots
• 3 pounds Beef Round Rump Roast
In a medium bowl, whisk together the broth, ketchup, brown sugar, and garlic.
Rub the beef all over with a little olive oil. In a large sauté pan, over medium high, brown the beef for about 2 minutes per side.
In a 4-quart (or larger) slow cooker, place the browned beef, carrots, and onions. Pour ketchup mixture over the top. Cook on low for 8 hours.
Slice or shred the meat and serve with the veggies and sauce, over mashed potatoes (optional.)