After all the cold weather we’ve had in the Chicago land area I am in need of some good old fashion comfort food. One of my favorite foods to make me feel all warm and cozy inside is pot roast. This is probably the easiest recipe I have shared with you to date. This is a great recipe for all those working people and parents who don’t always have a lot of time to cook but want a tasty home-cooked meal.
This meal is actually inspired from a time when I lived with my in-laws. There were 5 adults and one child to feed and I cooked most of the time. As you can imagine it was no easy task to get all of us to agree on a meal. My then 6 year old niece was especially hard to please as are most kids. Everything had to be “boxed mac and cheese”, we fooled her a few times, and “steak”, any type of beef, and a few others. I’m sure many parents out there understand this and are thinking of what they do to get their kids to eat. Anyway, my mother-in-law would buy these boxed premade Italian pot roasts. We all enjoyed them, but I knew there had to be a way to make something similar from scratch. Unfortunately, it wasn’t until a few years later that I finally perfected this recipe. Now it’s time for me to share it with you!
Start off by placing the 3-pound beef chuck roast in the crockpot. I always look for either the one that has the least amount of fat or the cheapest. After all, I am a parent and unfortunately, I don’t have an unlimited food budget.
Once the chuck roast is placed in the crockpot go ahead and measure out the 1 1/2 cups of beef broth, 4 tbsp of tomato paste, and 2 tbsp of flour into a bowl and whisk until smooth. Or if you dislike doing dishes like I do I did this all in my liquid measuring cup.
Most of you are probably thinking of excluding the tomato past this because who wants to taste tomato in their pot roast. I use to be one of those people, but let me tell you, don’t do it. This helps thicken the beef broth to make the gravy and brings out a meaty flavor in the roast.
Pour this into the crockpot. It will continue to thicken as it cooks with the help of the tomato paste and flour. I recommend pouring this over the meat before you season the beef roast. Otherwise, some of the seasonings falls off the meat and who wants that, but don’t sweat it if you do this out of order it really isn’t a big deal.
Then it’s time to add some of my favorite seasonings. The garlic salt gives the pot roast a garlic flavor without the time it takes to deal with fresh garlic. Add the 2 tbsp of garlic salt and parsley, 2 tsp of onion powder and oregano, and 1 tsp of pepper into a bowl and mix.
Then sprinkle it evenly over the beef chuck roast. Cover the crockpot and cook on low for 5 – 8 hours or high for 2.5 – 4 hours. This really does depend on how your crockpot works. I’ve had some that take longer, but the one I have now cooks quicker than the recommended time for most recipes.
Now you are free to go about your day and do what needs to be done. Be aware there is a small window of opportunity between the meat falling apart and it drying out. Make sure you don’t cook it too much longer otherwise the meat is dry. I try to make sure I don’t cook the meat past 180 degrees.
The great thing about this meal is if you have the warming setting on your crockpot you can eat this once it is done or whenever you get home from work. If the gravy isn’t as thick as you would like to feel free to ladle a 1/2 cup of the gravy into a bowl and add another 1-2 more tbsp of flour. Once it is combined add it to the rest of the gravy and mix until combined.
Now you can serve this with your favorite side dish and watch your family devour this melt in your mouth pot roast.
- 3 lb beef chuck roast
- 1 cups beef broth
- 4 tbsp tomato paste
- 2 tbsp flour
- 2 tbsp Garlic Salt
- 2 tbsp Parsley
- 2 tsp onion powder
- 2 tsp oregano
- 1 tsp pepper
Place beef chuck roast into the crockpot.
Mix the 4 tbsp of tomato paste, 2 tbsp of flour and beef broth in a bowl until smooth.
Mix the 2 tbsp of garlic salt and parsley, 2 tsp of onion powder and oregano, and1 tsp of pepper in a bowl.
Sprinkle the seasoning mixture over the roast.
Cover and cook on low for 5-8 hours or on high for 2.5-4 hours.
If the gravy isn't as thick as you would like it feel free to ladle 1/2 cup of the gravy into a bowl and add 2 tbsp. Whisk until smooth then add to the rest of the gravy and mix.
If you want you can add potatoes and carrots to the crockpot, I personally like to make mashed potatoes.