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• Pot Roast is a twice-cooked beef dish, most often made from the chuck, a cut of meat in the front-center of the cow, above the brisket and in front of the ribs.

• Fast Facts

  1. 7 bone roast can also be used
  2. Potatoes, onion, garlic and carrots most often added
  3. The crock pot or slow roaster is an easy way of preparing this roast

• Pot Roast Ingredients

  • 2-3 lbs of chuck beef
  • 4 gold potatoes
  • 1 sliced onion
  • Select herbs (Martha Stewart recommends thyme and bay leaves)
  • 1 can of soup (tomato, onion or cream of mushroom)

• Cooking Pot Roast

  1. Start by sprinkling salt and pepper on the beef.
  2. Add the vegetables and herbs to the slow cooker, also sprinkled with salt and pepper.
  3. Place the meat on top of the vegetables, cover with soup, and cook on low heat for eight hours. High heat can be used, but meat should be checked after 4-5 hours to inspect doneness.
  4. Remove meat, slice and serve with vegetables. Top with leftover sauce.

• Related Mahalo Pages

  Slow Cooker | Kobe Beef | Roast Beef | Steak | Ribs | Pork | Lamb | Beer | Wine | Hamburgers | Corned Beef | Cuts of Beef | Grass-Fed Meat | Beef Wellington | Chateaubriand | Potatoes | Zinfandel | Carrots | Onions | Garlic | Wine | Beer | Roasting | Gravy

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