Oh, Pot Roast, how I love thee, let me count thy ways.
1. You never need to be hurried or tended to.
2. You require so very little of my attention
3. You are most tasty
4. You feed me for days and allow me to make so many other dishes with your leftovers
5. Just because
I love throwing this together before work and returning to a home filled with savory aromas. This is delicious and with little effort!!! Are you ready?
Chuck Roast
Swansons Beef Broth
Celery (about 3 stalks sliced)
Onion (1 medium, chopped)
Carrots (peeled and sliced)
Potatoes (peeled and chopped)
Salt if you dare. I dare not
Pepper, thyme, and rosemary
The amount of the above vegetables are up to you. Even though it's just Ken and I at home, I usually make more since I use the leftovers to make vegetable soup. That recipe will follow this one.
Rub thyme and rosemary on the chuck roast and place in the crock pot
pepper the roast lightly
add enough of the broth to cover the roast
add vegetables and sprinkle more thyme, pepper, and rosemary
cover and cook on low for 7+ hours.
You will come home to a wonderfully prepared meal.
Now, with the leftovers I normally make a vegetable soup.
I tear the roast apart or chunk it - whichever you prefer and place in a large pot.
add 1 or 2 cans of tomato soup (maybe start with one and then add another if you feel like it after a taste test)
add leftover potatoes, carrots, onions, celery (omit what you don't like)
add a can of drained: peas, greenbeans, and corn
add swansons beef broth to desired consistency (more if you like it soupy and less if you like it thicker)
Heat and serve!!!
