Pot Roast

I make this Pot Roast in the Crock-Pot all the time. It's super easy!

1 large onion, peeled and cut into quarters

4 ribs celery, cleaned and cut in half

1 Roast (I like the English Roast cut of beef best)

3-4 large carrots, peeled and chopped up

12 to 14 baby red potatoes, cleaned and chopped in half or thirds

1 large carton beef broth

salt & pepper

*oval Crock-Pot

Sear the salt and peppered roast in a HOT, oiled pan until all sides are browned well.

Place the onions and celery in the bottom of the Crock-Pot. Place half of the potatoes and carrots in next, on top of the onion and celery. Place the seared roast on top. Add the remaining potatoes and carrots on top of the roast. Add the carton of beef broth.

Cook on LOW for approximately 8 hours or until the meat reaches an internal temperature of 170° (well done)

When roast is done, remove the meat and veggies from the Crock-Pot. Strain the broth into a saucepan, and bring to a boil. Whisk in a flour/water mixture to make gravy.

* BEEF STEW the next day? Combine leftover meat (chopped up) with the potatoes, carrots and gravy in a stock pot. Add frozen peas and corn if desired. Heat through...yum!