New England Pot Roast
The original recipe has been developed for the crock pot – just to make life easier.
- 3 1/2 to 4 pound Bottom Round beef roast
- One large Vidalia onion, chopped (approximately 2 cups)
- 6 to 8 carrots peeled and cut in half and then lengthwise
- Six potatoes washed, and quartered
- 4 cloves of garlic, peeled and chopped
- 3 tablespoons of coconut oil or olive oil
- One large Bay leaf
- 2 tablespoons of Worcestershire sauce
- 2 teaspoon of gravy Master
- 32 ounces of beef stock
- Salt and pepper to taste
- One cup of Korbels cream sherry or sweet red wine of your choice
- Pat the roast dry with paper towels. Heat the oil in a large pot. Sprinkle seasoning all over the meat. (You may dust the meet with flour, if you would like the stock to thicken up as it cooks).
- Brown the roast on all sides for several minutes. Remove the roast and put it into the slow cooker on high.
- Add the onions to the pan and cook for five minutes until translucent. Add the garlic and cook for one minute more.
- Add the beef stock, bay leaf, Worcester shire sauce, Gravy Master, and the Cream Sherry and bring just to a boil. Pour the stock over the meat in the slow cooker and cover.
- Cook for one hour on high, then reduce heat to low for 6 hours, or until the meet starts to pull apart with two forks.
- Add the potatoes and carrots and cook for 60 to 90 minutes more, depending upon your crockpot heat setting, and remaining time you have left before dinner.