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.