It’s Super Bowl Sunday and good, organized home chefs across the country have been preparing their “Big Game” meal all week, carefully planning out the menu and making sure to include some sort of football theme. (Snicker.)
But then there are others, like me, who have done nothing. No planning. No predetermined thoughts for dinner, and oh-by-the-way, no time to run to the grocery store.
That’s okay though, because it’s times like these where my slow cooker, some onions and potatoes, along with a frozen beef roast, make an impromptu dinner agenda work.
Slow Cooker Beef Pot Roast
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Prep: 10 minutes; Cook: 8 hours; Serves: 4 to 6
1 beef shoulder roast, 2 to 3 pounds, frozen*
1 cup beef broth
3 medium potatoes, peeled and cubed
1 medium onion, sliced
2 medium carrots, peeled and sliced (optional)
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
1 tablespoon garlic salt
1 tablespoon Penzeys BBQ 3000 (or something similar)
1 teaspoon black pepper
1 dried bay leaf
Place the potatoes, carrots and onions in the bottom of a slow cooker. Lay the frozen roast on top, and pour the beef broth over top. Spread the mustard over the roast, followed by the Worcestershire sauce. Sprinkle the roast and surrounding potatoes, carrots and onions with parsley, garlic salt, Penzeys BBQ 3000 and pepper. Add the bay leaf. If you have any leftover onion slices, set them on top of the roast.
Cook on low for 8 hours. Use a fork to pull apart the roast, and serve with the onions, carrots and potatoes.
PS: While I love carrots, no one else does – so, I omit them and instead served mine with peas.
*In this recipe, the size doesn’t matter a ton. Get a roast sized to fit in your slow cooker when it’s frozen – it can be a tight fit, but when it’s frozen you won’t have the ability to cut it down to fit in large pieces.
Last Updated on February 5, 2012 by Liza Hawkins