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.

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Beef

Main Course

Ingredients

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

directions

Total:

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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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Harvest Pot Roast

Ingredients

directions