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Delicious Pot Roast

Delicious Pot Roast

Approximate Prep Time:        20minutes
Approximate Cook Time:       8 hours
Serves: 6-8

Print Version


From Weiss Meats:

  •  4 lb. boneless chuck eye roast

From Your Grocer:

  • 1/2 tsp. dried marjoram
  • 1 tbsp. dried parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 cloves garlic, crushed
  • 5 carrots, peeled and cut into 2" sections (or peeled baby carrots)
  • 4 medium red potatoes cubed
  • 1 onion, cut into wedges
  • 1 cup of celery cut into 1" sections
  • 2 cups beef stock
  • 1 cup water



  • Place your roast in a cast iron skillet or other vessel on medium heat and turn from side to side until the outside is browned and slightly crispy.
  • Move to a crock pot or Dutch Oven.
  • Sprinkle with marjoram, basil, salt, pepper and garlic
  • Add vegetables.
  • Add Beef stock and water, using more water as needed to keep mostly covered. A little above the surface is OK.
  • Cover and cook from 6 - 10 hours.
  • Meat is done when it flakes easily and is tender and moist.
  • Serve and enjoy.

Tip: You can reduce the liquid by half in a sauce pan and mix stir in a slurry of cornstarch and water for a tasty and easy to make gravy.

  • Cook on a simmer stirring constantly.
  • Add salt and pepper to taste.
  • The ratio of cold water to corn starch is about 2:1.
  • Cornstarch works great as a thickener when used this way and won't clump or lump. The longer you simmer and stir, the thicker it becomes.
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