Things You'll Need
A 6-qt. Crock-Pot
Water for washing
Serving platter and utensils
1 beef chuck roast, about 3 lbs.
1 package (1 oz.) dry onion soup mix
1 pound carrots
8 medium red potatoes
1/2 small head of cabbage
2 large onions
1/2 cup dry red wine or beef broth
Crock-Pot meals are easy on the budget and easy on the cook. All-day cooking tenderizes meat, allowing you to enjoy less expensive cuts. And because the ingredients have hours to mingle, your creations will please your palate and those of your guests. Pot roast is a perfect cold-weather meal and Crock-Pot cooking leaves you free to engage in other activities.
Wash the vegetables. Using the knife and cutting board slice the carrots into thick rounds. Scrub the potatoes, but leave them unpeeled. Cut the cabbage into six or eight wedges. Cut the onions in half then make slices. Place the onion slices on the bottom of the Crock-Pot.
Rinse the roast under cool water. Pat it dry with paper towels and place it on top of the onion slices in the Crock-Pot. Sprinkle the soup mix over the roast.
Arrange the remaining vegetables around the roast and sprinkle them with salt and pepper. Measure 1/2 cup of wine or broth and pour it into the pot.
Cover the Crock-Pot and cook on low for six to eight hours. Transfer the roast to a platter and arrange the vegetables around the roast. Serve with the broth.
If you prefer to thicken the broth after cooking, measure it into a saucepan and heat to boiling. For every cup of broth, mix 2 tbsp. of flour with 1/4 cup of cold water and add to the broth. Whisk the broth for about one minute over heat until thickened.
Do not overfill the Crock-Pot. Leave at least a 2 inches of space at the top for simmering. Refrain from lifting the lid during cooking as this increases the cooking time.