Recipe: Roast in the Crock Pot

By on December 27, 2018

Roast in the Crock Pot

Roast in the Crock Pot

As the holiday season is ending, easy dinners are a must. Even some of the best dinners can take little effort! Grab your crock pot and jot down this delicious, slow cooked meal for any dinner occasion. This preparation is very simple and you can leave it to cook while you go about your day.

You can prepare this meal in the morning and know that dinner is done when you’re home from your day. The simple ingredients can all be found at your local grocery store or farmers market. Be sure to shop local and support North Carolina farmer’s and agriculture when you buy produce and products from your neighborhood market.

INGREDIENTS

6 lb. chuck roast
2 Tablespoons olive oil
1⁄2 teaspoon pepper
1⁄2 teaspoon salt
3  russet potatoes, peeled and cut into 2 inch pieces
3  carrots, peeled and sliced
1  onion, chopped
1  celery stalk, chopped
3⁄4 cup water
1⁄4 cup Worcestershire sauce
1 teaspoon garlic powder

INSTRUCTIONS

In a large skillet, heat olive oil on medium-high heat. Season the chuck roast on all sides with salt and pepper. Sear it in the pan on each side for 4 minutes. Place the roast in the slow cooker.
Top the roast with potatoes, carrots, onions and celery.  In a small bowl; combine water, Worcestershire sauce and garlic powder. Pour mixture over the vegetables.
Cover and cook on low setting for 8 to 10 hours.

 

Beaufort, Chatham and Wilkes counties lead in beef cows in the state. North Carolina ranks 27th nationally in beef cows and it accounts for almost 2 percent of the nation’s supply.

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