Week 34, Recipe 3: Slow-cooker Pot Roast with Roasted Vegetables

NOTES

• This is a hearty weeknight meal that makes great lunch leftovers!
• Mix the sauce ingredients together the night before and brown the meat so in the morning you can throw everything in the slow-cooker. When you get home, make the veggies and let cook while you prepare the table, slice the meat, etc.
• Modified from Mennonite Girls Can Cook

INGREDIENTS

• 1 3-4 lb. beef pot roast
• Salt
• 1 tbsp cooking oil
• ¼ cup ketchup
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 tsp. dried rosemary crushed
• ½ tsp. dry mustard
• ¼ cup red wine vinegar
• 2 cloves garlic minced
• 1/2-1 cup beef broth (or enough to cover the roast halfway up it's sides
• 1 tbsp brown sugar
• 1/4 c. water + 1 tsp cornstarch (to thicken gravy)
• Potaotes and carrots (desired amount), to roast
• 1 clove garlic, minced

DIRECTIONS
1. Mix sauce ingredients together (through brown sugar).
2. In a large pot or dutch oven brown the roast slowly on both sides in hot oil. Remove from heat, drain off fat and sprinkle with a little salt.
3. Place in slow-cooker and pour sauce over top. Cover and cook on low all day or on high for 3 1/2 hours or until meat is tender.
4.When meat is cooked, transfer to serving platter and loosely cover with foil and let stand while you make the gravy.
5. Pour the juices in a sauce pan (skim of excess fat before doing so). Bring juices to a slow simmer and mix in the cornstarch/water mixture a little at a time, stirring constantly until you have a smooth gravy. Bring to a slow boil. Remove from heat and serve with sliced roast and roasted vegetables.
6. For vegetables: about 1/2 hour before the meat is done, turn oven on to 425 degrees. Cover a large baking pan with foil and spray with oil. Peel carrots and potatoes and cut into 1-2 inch pieces (try to keep the pieces of somewhat uniform size). In a bowl, combine: 2 Tbsp. oil, Kosher salt as desired, 1 clove garlic, minced, and freshly ground pepper. Toss veggies in oil mixture and lay out on the prepared pan. Roast for 15-20 minutes or until potatoes are tender.