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.
Slow Cooker Pot Roast
2-3 lb. boneless chuck roast
1 large onion, sliced
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.
After dinner, my husband, AC got out his guitar and sang and played Hotel California by the Eagles for the girls. They loved it!