Crock pot Italian beef
Crock pot chicken tortilla soup
How to store leftovers
Allow the roast and potatoes to cool before placing them in an airtight container with a lid. Place the leftovers in the fridge for up to 4 days. Reheat in the microwave.
Can I freeze pot roast?
Yes! You can! Allow your roast to cool completely before placing it in a Ziplock bag. Remove all the air so that you can lay the bag flat on a cookie sheet. Flash freeze your pot roast for a few hours and then remove it from the cookie sheet. Place it back in the deep freeze for up to 3 months. Reheat in the microwave when you want to eat it again.
Ingredients
6-7 pound beef roast
5 potatoes, quartered
1 large onion, diced
1/2 bag baby carrots or 5 regular carrots, chopped
4 cups beef broth
3 garlic cloves, minced
3 sprigs thyme
3 sprigs rosemary
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
For a gravy –
1 tablespoon cornstarch + 1/4 cup cold water
Instructions
Sear your roast in a hot skillet, on all sides. Sear until browned all over. This step is optional.
Place your roast in the bottom of the crock pot.
Add in your vegetables, spices and broth followed by the rosemary and thyme.
Cook on high for 4-5 hours or on low for 6-8 hours.
When done, use 2 forks to shred the meat.
Optional gravy – spoon 2-3 cups of the broth into a sauce pan over medium heat. Create a slurry with the cornstarch and the cold water. Add to the broth and stir constantly until thickened.
Pour the gravy over the plated meat and vegetables.
Enjoy!
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