I have heard and read about several pot roast recipes lately and was dying to give my new Crock-Pot from JCPenney a spin. I have never really been good at slow cookers, everything usually comes out so soupy but I killed it last night with this one. I did have to use my dutch oven to brown the meat first, so there are two steps here but the nice thing is you can leave the house without worrying about the oven or stove-top being on, and for this cut of meat, you need time.
If you grew up on them like me, you probably don’t get too excited when you hear “pot-roast” but I promise you will love this hearty fall supper. The good thing about the meat is it’s cheap and can feed a lot of people, it just has to be slow-cooked or it will feel like you’re biting into a tire.
So here is what you need to pick up from the store:
1) MEAT : From the front portion of the animal; look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm.