Pot roast is a versatile dinner. This roast was made using parsnips instead of potatoes and carrots due to quarantine shortages.
Course: Main Course
Keyword: beef, carrots, crockpot, mashed potatoes, onions, parsnips, pot roast
Ingredients
Chuck roastwe normally get a 3- to 5-pound roast, thawed
4 to 5stalks celerycut into 1/2-inch pieces
6 to 8clovesgarlicminced
1small yellow onioncut into 1/2-inch pieces
4 to 5carrotscut into 1/2-inch rounds
2poundspotatoes or parsnipscut into 1-inch pieces
salt and pepper to taste
2bay leaves
1tablespoonWorcestershire sauce
3-4cupsbeef broth or a medium to dark style of beer
Instructions
While you prepare your vegetables, pull the roast from the refrigerator to get it closer to room temperature.
Start with adding the roast to the center of your crockpot and then sprinkle in the vegetables, herbs and spices around it. Pour over the broth and Worcestershire sauce and place the lid on the crockpot. You don't need to have the broth all the way to the rim or completely covering the roast, but I'd recommend having it at least three-quarters of the way up the meat and veggies.
Cook on low for six to eight hours or on high for about three to five hours. (The cook time will really depend on how big your roast is, but that's pretty standard.)
For proper doneness, a pot roast should be at least 145 degrees in the thickest part.
Check the doneness of the vegetables by piercing them with a fork. If they're done to your liking, serve the roast by slicing it and then spooning lots of vegetables with it. We like to eat ours in a bowl so we can serve it with some of the juices from the crockpot.
Leftovers can be stored in the refrigerator or freezer. Make sure you include juice in the containers, too. It will help it stay moist when you reheat it.