Ingredients for Better Than Mom S Pot Roast
- Beef Roast
- Beef Broth
- ½ cup ketchup
- Cider Vinegar
- 1 large onion, chopped
- Garlic Cloves
- Brown Sugar
- 1 cup carrots, sliced
- Celery Ribs
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!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
72g
Fat
12g
Carbs
7g
