Harvest Pot Roast

I love a good pot roast like this one. Be sure to save some to make sandwiches the next day. Slice the meat, smoosh some of the vegetables, and place between 2 slices of bread with sour cream or a smear of mustard.

Recipe courtesy of Simply Organic by Jesse Ziff Cool; photo courtesy of France Ruffenach Copyright 2008 Chronicle Books

Harvest Pot Roast

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    1 large onion, cut into thick slices 2 tablespoons Dijon mustard
    2 carrots, cut into 1-inch pieces 2 tablespoons Worcestershire sauce
    12 ounces mushrooms, quartered 1 chuck roast (2 1/2 to 3 pounds), trimmed of all visible fat
    4 garlic cloves, minced 1/4 teaspoon salt
    1 can (14 1/2 ounces) diced tomatoes, drained 1/4 teaspoon freshly ground black pepper
    1 cup ketchup


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    • 1

      Combine the onion, carrots, mushrooms, garlic, and tomatoes in a slow cooker. In a small bowl, combine the ketchup, mustard, and Worcestershire sauce. Top the vegetables with half of the ketchup mixture.

    • 2

      Place the roast over the vegetables and sprinkle with the salt and pepper. Spread the remaining ketchup mixture over the roast. Cover and cook on low for 8 to 9 hours, or until the meat is very tender.

    • 3

      Let the meat stand for 10 minutes before slicing.

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