Slow Cooker Pot Roast Dinner for Guests

I always try to keep a chuck roast in the freezer for the day you need to have dinner, but you don’t have time to spend 2 hours in the kitchen prepping and cooking.  This is also a great meal when you are having company.  This week we have 4 Chinese students staying with us and 4 more staying with friends.  Last night I made this for dinner and the girls enjoyed their first American pot roast.  I wrote the recipe for 4-6 people, but if you have more guests just add another roast, another bag of baby carrots, one more onion and adjust adding more of the seasonings.  The carrots give a sweetness to the roast and give you one vegetable for your meal.  I also served green beans, mashed potatoes and gravy.  Since my husband does not eat mashed potatoes and gravy because of his diabetes, I made a nice tossed salad with his choice of a homemade Creamy Italian or Balsamic Dressings.

photo of Chinese students for pot roast dinner 1-2016.JPG

Slow Cooker Pot Roast

Serves 4-6

 2-3 lb. boneless chuck roast

1 large onion, sliced

Salt

Pepper

Granulated garlic

Dried Parsley

Dried Oregano leaves

1 quart beef broth

1 16oz. bag baby carrots

Sprinkle salt, pepper and garlic generously on both sides of the chuck roast.  Place chuck roast in the bottom of a large crockpot.  Add sliced onions on top of the roast.  Sprinkle parsley and oregano over onions and roast. Add beef broth to just cover the chuck roast. Cook the roast on high for 4-6 hours or on low for 6-8 hours. When you have about 2 hours left on the cooking time, add the baby carrots.  You can take the chuck roast straight out of the freezer and do the above steps. The cooking time will be 6-8 hours on high.  Cook until roast is tender and falling apart.

DSC_0851

After dinner, my husband, AC got out his guitar and sang and played Hotel California by the Eagles for the girls.  They loved it!Al playing Hotel California for the Chinese students 1-2016

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About Karen Ann Lockyer

At the age of 21, I married my husband, AC and moved from Texas to Florida. I was a long way from home and missed my family. So I began cooking the recipes my Mom had cooked. I quickly became a Mom and wanted to give my children the same experience I had growing up with meals around the dinner table every night. I started with the classics like chicken and dumplings, pot roast, chicken enchiladas and desserts. Every good meal has to end with something sweet. Now my children, Lauren, 22 and AJ, 20 are grown. I spend my time in the kitchen expanding my cooking skills and writing down recipes. I am here to share with you the recipes I grew up on and the ones my kids and AC love. I also travel with AC on his business trips and try to find great restaurants and food along the way. I attribute my love for cooking and food to my family who always encourage me and enjoy being my guinea pigs.
This entry was posted in Beef, Gluten Free, Hospitality, Low Carb, Main Dishes. Bookmark the permalink.

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