Crockpot Pot Roast

with Rachel Edelman

Transcript: Crockpot Pot Roast

Hi, I'm Rachel Edelman for About.com Food. Today I'm going to show you how to make a complete pot roast dinner using a crockpot.

Pot Roast Ingredients

You will need:

• 1 1/2 pounds of boneless beef, top round, cut into 6 pieces
• 1 tablespoon olive oil
• 4 potatoes, peeled and cut into chunks
• 16 ounce package of baby carrots
• 14 ounce can ready to serve beef broth
• 1 teaspoon Worcestershire sauce
• 2 tablespoons cornstarch

Chop the Vegetables

There are many different ways to season a pot roast. I'm going to use a package of baby carrots and 4 potatoes. First peel the potatoes. Now, cut them into chunks. Now add the vegetables to the bottom of the crock pot.

Trim and Brown the Beef

Next, take a 1 and 1/2 pound of boneless beef top round and cut it into six pieces. Trim off any excess fat from the meat.

Now heat some olive oil in a skillet. Brown the pot roast for approximately 2 minutes on each side. Set the roast on top of the vegetables.

Season and Cook

On top of the roast pour a 14 ounce can, ready to serve, beef broth. Add 1 teaspoon Worcestershire sauce over meat.

Cover the crock pot and cook on low for 8to 10 hours until beef is tender. If you are home, cook on high for the first hour, and then cook on low for the next 6 to 8 hours. When the beef is tender, remove the meat and vegetables from the crockpot, cover and set aside and keep warm.

Prepare a Simple Gravy and Serve

Combine the rest of the broth with 2 tablespoons of cornstarch and whisk. Turn the crock pot to high and cook for another 10 to 15 minutes until the gravy is thickened.

Serve the beef and vegetables with the thickened gravy.

Thanks for watching. To learn more, visit us on the Web at food.about.com.

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