A slow cooker recipe collection wouldn't be complete without a fresh pot roast recipe, and with the use of bottled French salad dressing, this recipe is convenient, quick, and delicious. Chuck roasts are considered by some to be tough and chewy, so the meat is typically stewed, slow cooked, or braised to make it more tender, moist, and flavorful.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
1 2-1/2- to 3-pound boneless beef chuck pot roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
4 medium carrots, peeled and cut crosswise into 3-inch pieces
3 medium potatoes, quartered
2 medium onions, cut into wedges
2 tablespoons quick-cooking tapioca
1 cup bottled French salad dressing
1/2 cup canned beef broth
3 cloves garlic, minced
directions
Trim fat from beef; sprinkle with salt and pepper. Brown beef roast on all sides in hot oil in a large skillet.
Place carrots, potatoes, and onions in a 5- to 6-quart slow cooker. Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth, and garlic; pour over roast and vegetables.
Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
Transfer beef and vegetables to a large serving platter. Serve cooking liquid with beef and vegetables.
Makes: 8 servings
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