Ingredients for Better Than Mom's Pot Roast
- 1 (3-4 lb) beef chuck roast
- 1 cup beef broth
- 1/2 cup ketchup
- 1/4 cup red wine vinegar
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 cup carrots, sliced
- 1 cup celery, sliced
- salt (to taste)
- freshly ground black pepper (to taste)
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How to Make Better Than Mom's Pot Roast
- Pat a 3-4 lb beef chuck roast dry with paper towels. Season generously with salt and freshly ground black pepper.
- In your slow cooker, combine 1 cup beef broth, ½ cup ketchup, ¼ cup red wine vinegar, 1 large onion (chopped), 4 cloves garlic (minced), and 2 tablespoons brown sugar.
- Place the seasoned roast in the slow cooker. Top with 1 cup carrots (sliced) and 1 cup celery (sliced).
- Cover and cook on low for 8 hours, or until the meat is fork-tender. Internal temperature should reach 190-200°F (88-93°C).
- Remove the roast from the slow cooker and let it rest for 10-15 minutes before slicing. Skim excess fat from the cooking liquid.
- Serve the pot roast with the delicious cooking liquid spooned over top. Enjoy with mashed potatoes, roasted vegetables, or your favorite sides!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
72g
Fat
12g
Carbs
7g
