Pot Roast Complete
This slow cooker roast is savory with a little bit of sweetness from brown sugar and a bit of a bite from vinegar.
When my husband and I were first tossed into the adult world and fending for ourselves, I tried very unsuccessfully to make pot roast in the oven. When I got my first ever crockpot in December 2007, my mother-in-law (BLESS HER) said crockpot roasts were easy-peasy, hard to screw up, and delicious. This recipe is the first recipe I found for crockpot roast and I used it religiously until a few months ago when I risked trying a new one. :)
What You Need:
3 to 3 1/2 lb. arm or chuck roast
2 large onions, sliced
1/2 cup brown sugar
1/3 cup soy sauce
1/3 cup cider vinegar
2 bay leaves
2 tbsp corn starch
2 to 3 garlic cloves, minced
1 tsp. fresh ginger, grated
1 cup julienned carrots (I omitted this time)
2 to 3 cups fresh spinach leaves, drained (I haven't done it with spinach yet)
Directions:
Place beef in crockpot and top with onions.
Combine brown sugar, soy sauce and vinegar in a small bowl. Pour over beef.
Add bay leaves, garlic and ginger.
Cover and cook on HIGH for 6 to 7 hours.
Then add carrots and spinach. Cover and cook for 20 more minutes.
Then remove bay leaves.
In a small bowl, combine cornstarch with 1/2 cup broth from crockpot.
Pour over beef and cover and cook for 10 more minutes. (A total cooking time of 6 1/2 to 7 1/2 hours)
Recipe Source Unknown
Originally posted on Fantastical Sharing of Recipes on March 9, 2011