A quick little pot roast in the crockpot is always a hearty and welcome dinner to come on to after a long day at work. You really can’t go wrong with a nice roast placed inside a crockpot regardless of what you add. This recipe is a little different than some of the other roasts I have tried. The ingredients blend together to make a thick paste to cover the top of the roast, and as the roast cooks it permeates the other items in the pot but continues to offer a little protective covering to keep the roast nicely moistened on the top.
Peel the potatoes and onions. Quarter the onions and thickly slice the potatoes (about an inch or so) and place all into the bottom of the crockpot. Sit the roast on top of the vegetables. Then mix the ingredients together in a small bowl that will form the paste. Blend together — it looks a little weird, but give it a try.
Spread the paste mixture over the top of the roast. Cover and cook in the crockpot using the suggested cooking times in the recipe below, but always keep your particular crockpot’s individuality in mind when you set your timer. They are like children – no two of them are exactly alike.
Once the crockpot has finished cooking, allow the meat to rest for at least 10 minutes then move to a warm platter. Dip the vegetables out of the crockpot with a slotted spoon and place around the roast. The potatoes will be slightly golden from the influence of the mustard, but be brave – they taste very good.
- 4 pounds Beef roast - any variety. Less tender cuts work well.
- 3 Potatoes, peeled/sliced
- 1 Onion, sliced
- 2 tablespoons Flour
- 1 tablespoons Prepared mustard
- 1 tablespoons Chili sauce
- 1 tablespoons Worcestershire sauce
- 1 teaspoon Vinegar
- 1 teaspoon Sugar
- Trim all excess fat from roast.
- Place potatoes and onion in bottom of crockpot.
- Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.
- Spread over top of roast (cut roast in half, if necessary, to fit easily).
- Place roast in crockpot on top of potatoes and onions.
- Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). 4 to 6 servings (about 3 quarts).