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Pot Roast
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Serves/Makes:4 or more

  • 1 3 lb (1.4 kg). or larger chuck roast
  • 1 can beef broth
  • 1/2 tsp (2 ml) dried basil or thyme (I use both)
  • 1/2 tsp (2 ml) Worcestershire sauce
  • 6 tbsp (90 ml) honey
  • 6 medium potatoes, cut in fourths
  • 6 carrots cut into thirds
  • salt and pepper, to taste
  • Heat about 2 tbsp (30 ml) of oil in fry pan.
  • Coat all sides of the meat with flour.
  • In the heated frying pan, brown the meat on all sides, on a medium-low setting.
  • Sprinkle with salt and pepper as you brown the meat.
  • In a Dutch oven or crockpot (I use the crockpot) put in the beef broth, honey, Worcestershire,thyme, and basil. Stir to blend.
  • Put the meat into the dutch oven or crock pot.
  • In dutch oven simmer meat for about 1 to 1 1/2 hours, covered, then put in the potatoes and carrots and simmer another 45 minutes or until meat an veggies are tender.
  • In a crockpot, put everything in together and cook on low setting for 7 to 9 hours.
  • Add additional salt and pepper prior to cooking.
  • When ready to serve remove meat and veggies, then thicken gravy with flour or cornstarch till desired consistency.
  • Serve meat and veggies on a large platter and gravy on the side.
This is a basic pot roast. I've also tried it with a can of beer instead of beef broth which was very good, but it bothered my stomach. When I make this pot roast I just cook the meat with all the ingredients, without the potatoes and carrots, in a crock pot on low, for 7 to 9 hours, and then I serve the meat with mashed potatoes, red cabbage and peas, it is excellent. The gravy is the best. Remember to use a teaspoon of gravy master also in your gravy when preparing it. Hope you enjoy this recipe as much as I do. It's one of my husband's favorites.

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