Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Sunday, February 7, 2010

Crock Pot - Grandma's Sunday Beef Pot Roast Recipe

When I was a child, my grandmother used to make all kinds of pot roasts for our Sunday dinners. I can remember all of the grandkids gathering at my Grandma's house every Sunday for grandma family time...of course, all of us grandkids just wanted to get together to play...but the adults enjoyed eating all of grandma's homemade food.

One of the recipes I grew up eating was a beef pot roast that my grandmother would put into the crock pot early in the morning...by the time 4 or 5 rolled around, it was done and ready to eat.

Crock Pot Beef Pot Roast Recipe

2 1/2 lb. beef pot roast
salt and black pepper to taste
3-4 potatoes, unpeeled
2-3 large carrots
2 large celery stalks
1 large onion, thinly sliced
1 bay leaf
1 1/2 teaspoons rosemary
3/4 teaspoon thyme
1/2 to 3/4 cup of beef broth (low-salt)

Preparing the Beef Roast: You will want to trim off any of the fat that remains on the roast. Season the roast with salt and black pepper to taste and cut into bite-sized pieces.

Preparing the Vegetables: Under cool running water, wash and scrub your potatoes to remove debris and dirt, set aside. Cut the carrots and celery down to 1" pieces and slice your onion into thin slices.

Place the potatoes, carrots, celery and onion into your crock pot. Add in one bay leaf, rosemary and thyme. Arrange the beef chunks over the vegetables. Pour in the beef broth. Cover your crock pot and cook on high heat for 4-5 hours or low heat for 6-8 hours, or until your beef is fork tender and done. Remove the bay leaf and then transfer your beef and veggies to a serving platter. NOTE: MAKE SURE YOU REMOVE THE BAY LEAF!!! Serve immediately.

No comments: