Friday, December 14, 2018

I absolutely adore slow-cooked meals. I love being able to devote a small amount of time in preparation in order to have a hot, hearty, and delicious meal done and waiting when it’s time to sit down and eat. It’s genius, really. The great thing about this pot roast is the whole meal really is made in one place. I like to serve it with a side salad to add a fresh flavor to the meal, but for wintery weather and busy weeknights this is pretty much the gold standard for delicious food!

You can add in other herbs and vegetables as you would like. I love playing with adding different root vegetables like potatoes and onions. In the fall, I love different squash, too. This dish can be adjusted to your favorite vegetables with no problems at all!

1 can tomato sauce
1/4 cup white distilled vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1 tsp. granulated sugar
1 tbsp. Italian seasonings
2 tbsp. canola oil
3 - 4 lb. chuck roast
2 cups baby carrots
1 cup whole button mushrooms
2 bay leaves

Step 1:
In a small mixing bowl, whisk together tomato sauce, vinegar, Worcestershire sauce and seasonings. Set aside while browning the roast.

Step 2:
Heat oil over medium-high heat in a large pot or Dutch oven. Brown roast on all sides (about 3 minutes on each side).

Step 3:
Dump carrots and mushrooms over the roast. Cover with prepared sauce and bay leaves.

Step 4:
Reduce heat to low. Cover and simmer for four hours.

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