This is the recipe that will give me the meat I’ll use for dinner all week. Because I’ll be using the leftover meat in very different recipes I keep my pot roast pretty simple.
Here’s what you’ll need:
1 beef roast- the largest that will fit in your crock pot.
1 large yellow onion- rough chopped
2 carrots- rough chopped
2 garlic cloves- smashed
2 celery stalks- rough chopped
1 bay leaf
1/2 tablespoons of peppercorns
1 cup water
Layer veggies on the bottom of your crock pot. Add bay leaf and peppercorns. Add the water.
Trim excess fat from the roast. Season the meat with salt and pepper
Cook in the crockpot until the meat is well cooked and falls apart.
Serve slices of the roast and half of the veggies. Reserve the other half of the vegetables for use later in the week. Reserve the stock (or make gravy by making a roux and adding the stock to that).