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
|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|
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.
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.
Let the meat stand for 10 minutes before slicing.
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