I feel very much like my mom when I make a pot roast. The smell just reminds me of home and I love coming home and not having to make dinner. I found this pot roast recipe on a home cooking website and tweaked it a little to make it a little healthier. I added red wine and left off beef broth. To move to clean eating, I would try to try different ways to make your own chicken or beef broth, but that takes lots of time. I read that Pacific Beef Broth is better, but I still changed out the broth for the wine and it was great.
- 1 (2 1/2-3 lb) beef roast, cut to fit pot or crock pot (chuck, shoulder or round)
- 2 tablespoons oil
- salt and pepper , to taste
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon basil crushed
- 5-6 new potatoes or 2 medium sweet potatoes
- 1/2 bag baby carrots
- 1 onion, cut into wedges
- 2 celery stalks, bias-cut in 1-inch pieces (I didn’t have any)
- 1/4 cup flour
- 1/2 cup red wine or 1/2 cup beef broth
- 1/2 cup water
- Carrots, potatoes, and onions in the bottom of the crock pot.
- Trim fat from meat. Brown meat on all sides in hot oil in a skillet. Drain fat. Place meat on top of the veggies in the crock pot.
- Make Sauce. Mix 3/4 cup water, Worcestershire sauce, red wine, basil and salt and pepper to taste.
- Pour over roast.
- Cook pot roast, covered on low for 10-12 hours or high for 5-6 hours.
- Make gravy when ready. In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.