crockpot beef roast

I don’t eat red meat, but I serve it to my family a couple times a week. Because I don’t eat it, I don’t have tons of recipes for beef, and haven’t experimented too much. In the past, when cooking beef, I haven’t always had the best results — for example, I’ve burned steaks often enough that I’ve given up trying (if my family wants steak, that’s what restaurants are for, right?). Usually I make hamburgers for the beef eaters in my family, but if I do so too often, they strike. So I rotate between this crockpot beef, hamburgers, and a few other beef dishes. And we know which restaurants to go to when the steak craving takes over!

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I have a few variations for making beef in the crockpot — and I’ll post some of them at another time — but this recipe is pure and simple. Meat, potatoes, carrots. Simple. The flavors of the beef shine through (or so my family tells me).

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Crockpot Beef Roast

In a deep skillet, brown both sides of a chuck roast, or any cut of beef you prefer, after seasoning it with salt, pepper, and garlic powder.

Place meat in crockpot set to HIGH.

In the pan that you browned the meat, add 1/2 – 1 cup of water or red wine. Deglaze the pan over low heat. Pour that liquid over the meat in the crockpot.

Scrub 4-6 potatoes. Cut each one in half.

Peel 4-6 carrots and slice into 1-inch pieces.

Place the carrots and potatoes in the crockpot with the meat.

Cover and cook on HIGH.

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