Sunday, October 23, 2011

Put Your Crockpot or Slow Cooker to Work For You With This Marinated Pot Roast Dinner

If you have a slow cooker or crockpot sitting around seldom being used, you are failing to use a great kitchen resource. Whether you work outside the home, just have a busy schedule, or like to put a meal on to cook and forget about it for hours, the slow cooker is your best friend. Try this recipe for a great family meal without much effort on your part! Welcome your family home after a busy day with the tantalizing scent of this delicious meal coming from your kitchen. They are sure to appreciate this roast meal and shower you with praise. There is no need to let them know how easy it really was! This Marinated Pot Roast Dinner will no doubt become a family favorite with requests to have it again and again.

1 approximately 3 lb beef chuck roast
1 1/2 cups tomato juice
1/4 cup wine vinegar
1 clove of garlic, minced
2 tsp Worcestershire sauce
1 1/2 tsp salt
1 tsp sugar
1/2 tsp basil
1/2 tsp thyme
1/4 tsp pepper

Trim excess fat from the roast. Cut roast if necessary to fit into the slow cooker or crockpot. Place the meat in a large zippered plastic bag sitting in a bowl.

For the marinade, stir together the tomato juice, vinegar, garlic, Worcestershire sauce, salt, sugar, basil, thyme, and pepper. Pour the marinade over the meat in the bag. Marinate overnight in the refrigerator, turning twice.

6 small onions, halved
1 cup chopped carrot
1/2 cup cold water
1/4 cup all-purpose flour

Place the onions and carrots in the bottom of the cooker. Place the meat over the vegetables and add the marinade. Add lid to the cooker and cook on low setting for 8 to 10 hours.

Before serving, remove the roast and vegetables from the cooker. Skim excess fat from the liquid in the cooker. Measure 2 cups of the cooking liquid and pour into a saucepan. Return the meat and vegetables to cooker and cover to keep warm.

Blend the cold water slowly into the flour until smooth. Stir the flour mixture into the cooking liquid in the saucepan. Cook while stirring until mixture is thickened and bubbly. Place the meat on a warm serving platter and top with the vegetables. Pour some of the gravy over all. Set the remaining gravy on table and pass as needed.

Yield: 6 servings


For more of Linda's slow cooker/crockpot recipes visit her blog at
For her vast collection of old fashion recipes visit her blog at

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