Monday, June 20, 2011

Pot Roast in the Crock Pot


1 Bottom Round Beef Pot Roast
10 Large Carrots, Peeled and chopped
5 Russet potatoes washed and cut into fours
2 tbsp Worcestershire sauce
1/2 tbsp olive oil
1/2 tbsp McCormick Monterrey seasoning
1 tsp garlic powder
Half of a yellow large onion, sliced into big chucks.
1 tsp pepper
Crock pot

Taking 2 forks tenderize your meat, a lot. This will help the meat literally fall apart. Place meat in crock pot with fat side down. Pour Worcestershire sauce, olive oil, and Monterrey seasoning over meat. Place carrots, onions, and potatoes in crock pot. Evenly season all with garlic powder and pepper.

Put the crock pot on low for 6 1/2 hours.


If you are home when the meat has been cooking for about 3 hours, I stir mine around, I rotate my meat, and pour all the juice over the veggies.

At 6 1/2 hours your meat should be very tender. I move my juices around, and turn off the crock pot. I let sit for at least 30 minutes before serving. I will sometime let sit up to 4 hours waiting for The Lineman to get home.

The Lineman's Wife

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