I have a confession to make. Until last week, I had never made pot roast.
(and now here I am, making it again!)
I've always been so intimidated by choosing the meat, that even though the cooking seemed relatively simple, I never tried. I mean, have you seen all the cuts of meat there are to choose from?! Chuck arm roast, chuck shoulder roast, chuck eye roast, rib roast, rib eye roast, tenderloin, tri tip roast, bottom round roast, rump roast, brisket, round tip roast....the list goes on! (And no, I didn't just happen to be able to write all of those from memory. I just googled cuts of beef haha! But seriously, I've seen all those in the meat department at dillons!)
After consulting with several cookbooks, and a butcher or two, I've come to the informed decision that a chuck roast is best for making pot roast in a crock pot. (If you're going to be baking it in the oven, I think the same cut would work, but don't ask me! I'm back to feeling intimidated!)
Now that you've got your meat,
-5 potatoes, peeled and cut into chunks
-6 carrots, peeled and cut into pieces
-3 parsnips, peeled and cut into pieces
-5 cloves of garlic, sliced into small pieces
Peel and cut veggies. Put into the bottom of your crockpot with a half cup of water. (yup, only a half!)
Place the meat on top. Season as desired. (salt, pepper, garlic, onion, etc etc)
Cook on low all day (8 hours) and enjoy! That's it!
I've never had parsnips before, so this'll be something new. I wish I had a sweet potato to have added, but alas, I did not.