Harvest Pot Roast

Recipe by: Jesse Ziff Cool | from Simply Organic

Cookstr

Course: Main Course

Total Time: Half Day

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

I love a good pot roast like this one. Be sure to save some to make sandwiches the next day. Slice the meat, smoosh some of the vegetables, and place between two slices of bread with sour cream or a smear of mustard.

Yield: Makes 8 servings

INGREDIENTS

1 large onion, cut into thick slices
2 carrots, cut into 1-inch pieces
12 ounces mushrooms, quartered
4 garlic cloves, minced
1 can (14½ ounces) diced tomatoes, drained
1 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 chuck roast (2½ to 3 pounds), trimmed of all visible fat
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions

Combine the onion, carrots, mushrooms, garlic, and tomatoes in a slow cooker. In a small bowl, combine the ketchup, mustard, and Worcestershire sauce. Top the vegetables with half of the ketchup mixture.

Place the roast over the vegetables and sprinkle with the salt and pepper. Spread the remaining ketchup mixture over the roast. Cover and cook on low for 8 to 9 hours, or until the meat is very tender.

Let the meat rest for 10 minutes before slicing.